Asian Chicken Noodle Soup
User Reviews
5
Asian Chicken Noodle Soup
Description
Asian Chicken Noodle Soup features a savory broth made from chicken stock combined with flavorful seasonings like soy sauce, mirin, rice vinegar, sesame oil, and sriracha. The soup is enriched by sautéed carrots, green onions, garlic, and ginger that add aromatic depth. Tender chicken breasts are browned and then simmered in the broth before being sliced into strips.
The soup also includes Napa cabbage and cremini mushrooms, which contribute gentle sweetness and earthiness while maintaining some bite. Ramen noodles cook in the broth, absorbing the savory flavors. The combination creates a balanced soup with contrasting textures: the slight chew of noodles, tender chicken, and crisp vegetables.
This dish works well as a hearty lunch or dinner when craving something light yet satisfying. The use of fresh aromatics and a blend of savory and slightly spicy ingredients allows the soup to be flavorful without heaviness, suitable for cooler days or times when a restorative meal is desired.
Ingredients
- 2 Tbsp vegetable oil
- 1 cup carrot about 2 large, diced
- 6 green onions , sliced (1 1/2 cups)
- 4 garlic minced, cloves
- 2 Tbsp ginger minced, peeled
- 1 lb chicken breast boneless skinless
- salt and freshly ground black pepper
- ground white pepper and freshly ground black pepper
- 6 1/2 cups chicken broth low-sodium
- 2 1/2 Tbsp soy sauce , or more to taste
- 2 Tbsp mirin
- 2 Tbsp rice vinegar
- 1 Tbsp sriracha
- 1 Tbsp sesame oil
- 1 Tbsp granulated sugar
- 3 cups Napa cabbage slightly packed, chopped
- 6 oz cremini mushroom sliced
- 1 dry ramen noodles seasoning packets discarded
- 1/2 cup cilantro chopped
Instructions
- Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
- Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Season both sides of chicken lightly with salt and pepper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side.
- Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture.
- Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about 5 - 7 minutes.
- Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
- Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.
User Reviews
Overall Rating
5
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