Gai Mi Fen Tong

1. 1

   1. Soak noodles, shrimp, and shiitakes in three separate bowls of hot water until soft. After about 20 minutes, drain shrimp and shiitakes.

2. 2

   Squeeze excess water from shiitakes, trim and discard stems, and julienne caps.

3. 3

   2. Heat oil in a small saucepan over medium heat. Add garlic and fry until golden. Immediately remove from heat and set garlic oil aside in a small serving bowl.

4. 4

   3. Place shrimp, shiitakes, stock, crushed scallions, and ginger in a large pot. Season with salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer.

5. 5

   4. Bring a pot of water to a boil over high heat. Drain vermicelli, add to boiling water, and cook for 5 seconds; remove with a sieve and divide between 4 large soup bowls. Add chicken to boiling water, cook for 10 seconds, remove with sieve, and divide between bowls. Add bok choy to pot; blanch until just tender, 1-2 minutes. Remove with sieve, arrange on chicken, and ladle about 2 cups of the broth into each bowl. Garnish with sliced scallions, cilantro, and chiles and drizzle with garlic oil.=

* Per serving · 4 servings · Values may vary.