The Art of the Noodle Bowl

styling by TAYLOR BENNETT    /    photography by KELLY MOORE CLARK

On a baking sheet, combine chicken thighs with 2 tablespoons soy sauce, 1 tablespoon chili sauce, 1 tablespoon honey and sesame oil. Roast at 425 degrees for 15 minutes. Add 2 tablespoons of honey and toss and cook for an additional 15 minutes. Shred chicken when done. In a Dutch oven, combine 6 cups of chicken broth, 1/4 cup soy sauce, 1 tablespoon fish sauce, 1 medium yellow onion, 6 slices fresh ginger, 4 grated garlic cloves, 1 cinnamon stick, 1 star anise and 1 sliced jalapeño pepper. Bring to boil, then simmer for 15 minutes. Just before serving, stir in 2 cups chopped kale. Cook noodles and divide between bowls, add chicken, broth and toppings. Squeeze fresh lime juice to finish.