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Asian Chicken Noodle Soup
5 from 156 votes

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup combines tender chicken breast, fresh vegetables including carrots, green onions, and Napa cabbage, with mushrooms and ramen noodles in a broth seasoned with soy sauce, mirin, rice vinegar, sesame oil, and sriracha. The result is a savory, slightly spicy soup with a balance of textures from the crunchy vegetables to soft noodles. This soup serves as a comforting meal that can be enjoyed anytime for its warming and flavorful qualities.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4
Course: Soup
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture.
  5. 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.
  6. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
  7. 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.