•  lb chicken drumsticks (~6 drumsticks)
  • ¾ tsp salt
  • 2 tbsp sesame oil, plus more for drizzling
  • 10-12 thinly sliced pieces ginger
  • 1 cup rice cooking wine (mijiu)
  • 4 cups low sodium chicken broth or water (add more if you prefer more soup)
  • 4-5 dried shiitake mushroom, pre-soaked
  • 1 pkg Lotus Foods Organic Traditional Pho Rice Noodles
  • small handful goji berries
  • scallions, thinly sliced
  • 1

    Toss chicken with ½ tsp salt and let sit for 15 mins. You can also do this a few hours ahead or the night before.

  • 2

    Heat oil in a Dutch oven over a medium-low heat, add ginger and cook, flipping regularly, until edges become curly (~7-8 mins).

  • 3

    Increase heat to medium, add chicken, stir, and cook until the surface turns white. Add rice cooking wine and boil for 2 mins.

  • 4

    Add broth (or water) and mushrooms, bring to a boil then turn down to low and simmer gently for 40 mins.

  • 5

    Meanwhile, cook noodles according to directions on package.

  • 6

    When soup is done cooking, skim off scum, and add goji berries. Add more salt to taste.

  • 7

    Assemble noodles and soup, top with scallions, and drizzle with sesame oil.