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Ingredients

• 3/4 ounce  dried shiitake mushrooms (about 12)
• 5   bone-in chicken thighs (1-1/2 to 2 pounds), skinned, fat trimmed
•   Kosher salt to taste
• 2 teaspoons  peanut or vegetable oil
• 1 large  or 2 small leeks (white and light green parts only), sliced into thin half moons and washed
• 3 tablespoons  minced fresh ginger
• 4 cups  homemade or low-salt canned chicken broth
• 3 cups  water
• 1/4 cup  mirin or rice wine
• 2 tablespoons  soy sauce
• 1 tablespoon  rice vinegar
• 1 teaspoon  Asian chile paste
• 9 ounces  fresh Chinese egg noodles
• 1 teaspoon  toasted sesame oil
•   Freshly ground black pepper to taste
• 2   scallions, thinly sliced on the bias (about 1/3-cup)

Description

Put The Shiitakes In A Bowl And Cover With About 1-1/2-cups Boiling Water. Set A Small Plate Or Pot Lid Over The Mushrooms To Ensure They're Submerged, And Soak Until Softened, About 20 Minutes. Discard The Mushroom Stems And Thinly Slice The Caps. Se

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