Directions

1. Clean chicken by removing giblets from the inside. Rub with salt all over then rinse with cold running water. Put into a pot of water, bring to a boil, then strain and rinse again with cold water

2. In a large pot, put chicken with ginger slices, scallions, garlic, pepper, and mushroom mix and cover with water. Bring to boil then reduce to simmer, skimming off any foam that rises to the surface. Simmer for 45 minutes to 1 hour, until the meat is tender and removes from bones easily

3. Remove chicken from broth and set aside to cool until safe to handle

4. Shred the chicken meat and put aside. Return the leftover bones to the pot and resume simmering for 2 hours. Add tonic bag halfway through, to infuse for 1 hour

5. Strain the broth and discard bones and aromatics, then return broth to the pot. Season with salt to taste
   

6. Bring broth to boil and add buckwheat noodles and cook for 7 minutes until noodles are done. Add chicken back to pot to warm through. Serve topped with goji berries, scallions, sesame seeds, and sesame oil