• In a large pot over high, bring first 7 ingredients plus 2 cups water to a boil. Cover, reduce to a simmer and cook 10 minutes. Remove chicken and cool.

  • Continue simmering broth, covered, for 10 more minutes.

  • While broth is simmering, spiralize daikon using smallest blade. Divide among 4 large bowls.

  • With a slotted spoon, remove cinnamon stick, ginger and star anise from broth; discard. Add shrimp, cover, remove from heat and let stand at least 3 minutes.

  • Sprinkle daikon noodles with herbs, scallions and jalapeño, if using. Thinly slice cooled chicken and divide among bowls.

  • Add soy sauce and lime juice to pot. Ladle broth into bowls, dividing shrimp evenly among them. Sprinkle each serving with a pinch of salt. Serve lime wedges and sauces on the side, if using.

  • Tip: Many brands now offer recipe-ready broths for pho, miso soup and ramen. If you swap one in for the spiced chicken stock here, keep an eye on the sodium level, it can get high.

Nutrition Facts

330 calories; 7 g total fat; 784 mg sodium. 15 g carbohydrates; 53 g protein;