Chicken Noodle Soup With Ginger, Shiitakes & Leeks

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
372
FAT
53%
CHOL
189%
SOD
54%

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Ingredients for 4 servings

1/4 cup mirin or rice wine

2 scallions, thinly sliced on the bias (about 1/3-cup)

1 tsp. Asian chile paste

5 bone-in chicken thighs (1-1/2 to 2 lb.), skinned, fat trimmed

2 tsp. peanut or vegetable oil

3 cups water

4 cups homemade or low-salt canned chicken broth

3/4 oz. dried shiitake mushrooms (about 12)    

2 Tbs. soy sauce

1 large or 2 small leeks (white and light green parts only), sliced into thin half moons and washed

1 Tbs. rice vinegar

3 Tbs. minced fresh ginger

Freshly ground black pepper to taste

9 oz. fresh Chinese egg noodles

Kosher salt to taste

1 tsp. toasted sesame oil

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