Since I am a So Cal girl at heart, Pho immediately came to mind.
Pho is a Vietnamese style broth used for a noodle soup. I used a combination of several recipes to get just the right flavor.
I used this amazing recipe by Charles Phan for the prep since I think that roasting the onions and ginger gave it a delicious depth of flavor. I also used some of the excellent suggestions by smitten kitchen to the Charles Phan recipe and added some of my own twists to the broth.
For example, I roasted the chicken before adding it to the stock and skimmed the stock constantly, to keep it clear. I also simmered it on very low to keep it clear. I also added all the additional suggested seasonings; a cinnamon stick, 4 star anise, 1 tsp of cardamom pods, 1 tsp of coriander seeds, 1/2 tsp of fennel seeds and 6 whole cloves.
I separated the meat and strained the broth through several layers of cheesecloth...
and cooked the rice noodles separately
When you are ready to make a bowl of pho, you add chopped baby boc choy, fresh (rinsed) mung beans and some of the meat to the bowl. Top with a handful of the cooked noodles and top with boiling hot broth.
Serve with fresh mint, fresh basil and lime wedges.
Eat, and repeat.