Monday, September 21, 2020

MONDAY RECIPE POST - ASIAN CHICKEN NOODLE SOUP

It was a chilly day when we made this soup.  I felt cold in the house and grabbed a cardigan.  The day called out for a nice hot soup, and I have had this one on my list for quite a while.  It came from a food blog called Cooking Classy hosted by Jaclyn, and her original recipe can be found here.  Thank you Jaclyn for a delicious soup.  We gave it a ten out of ten.

Asian Chicken Noodle Soup

Servings: 4

Calories: approximately 497 per serving

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Ingredients

2 tablespoon vegetable oil
1 cup diced carrots (about 2 large)
6 green onions, sliced (1 1/2 cups)
4 garlic cloves , minced
2 tablespoon minced peeled ginger
1 lb boneless skinless chicken breasts
Salt and freshly ground white or black pepper
6 1/2 cups low-sodium chicken broth
2 1/2 tablespoon soy sauce , or more to taste
2 tablespoon mirin
2 tablespoon rice vinegar
1 tablespoon sriracha 
1 tablespoon sesame oil
1 tablespoon granulated sugar
3 cups slightly packed chopped Napa cabbage
6 oz crimini mushrooms, sliced
1 (4.3 oz) package dry ramen noodles, seasoning packets discarded
1/2 cup chopped cilantro

Instructions

Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat.

Add carrots and sauté 3 minutes, then add green onions, garlic and ginger and sauté 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 tablespoon 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.

Nutrition Facts
Asian Chicken Noodle Soup
Amount Per Serving
Calories 493


If you enjoy Asian dishes with a little bit of heat (you can add as much or as little sriracha as you want) I can recommend this one highly.  It was delicious!   

An egg roll on the side would be a nice addition next time.

We made a few changes using what we had on hand, a regular green cabbage for the Napa.

White button mushrooms instead of the crimini.

It calls for 6-1/2 cups of chicken broth but we added two large cartons which worked out to 8 cups.  We both like extra broth.

We had a different brand of Ramen Noodles in the pantry, which worked out well.   

The chopped cilantro added to the soup at the table was nice.  I mixed it right into the soup before eating.  Next time we would like to use Thai basil, as we like it even more than cilantro.  I read once that if you can’t get Thai basil, mint is often substituted. 

That's about it.  Another very enjoyable soup that has gone into our make-again folder.










32 comments:

  1. Looks yummy, and warming for fall. I am copying it, thanks!

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  2. Replies
    1. Obrigada, foi uma sopa deliciosa. Um abraço e uma boa semana contínua :)

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  3. Hello,
    The soup sounds delicious. It was cold the last few nights, we turned on our heat. Enjoy your day, have a happy new week!

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    Replies
    1. Thank you Eileen. We had our heat on also. Enjoy the rest of your week and have a great weekend :)

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  4. It looks delicious, I love soups. Enjoy your meal:)

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  5. The food looks great as it always does and I love the dish that you have it in but even better than the food is the thought that it was cool enough to need a cardigan. Send some cool air to us please

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    1. I hope by now you have some cooler weather Sandra :) It's been quite chilly here but I think the days are going to warm up.

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  6. We love spicy and I love one pot meals, this sounds great. Have a good week Diane

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    Replies
    1. Hi Diane, us too. Thank you and you have a good weekend coming up.

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  7. Wonderful soup for a day that feels like Fall!

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    Replies
    1. A hot soup on a chilly day, it is certainly very welcome in this house :)

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  8. This looks delicious! Soups are perfect for the fall season!

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  9. Denise, it's definitely soup weather today! This looks great. Thank you for another recipe.

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    1. It certainly was. Glad you liked the look of this Martha Ellen and you are very welcome :)

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  10. Glad you enjoy it, but..... I just don't 'go for' Asian food. Just me!!!!

    🍂🍁💛🍁🍂

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    Replies
    1. Nothing wrong with that BB, we all have different tastes.

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  11. This does look and sound tasty.

    All the best Jan

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  12. Hmmm... it's warm over here in Hawaii, but that soup does look tasty. Yuuum!

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    Replies
    1. Thanks Kay, it's always nice to hear you are having good weather over there :)

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  13. Sounds yummy. We were laughing at ourselves last time we put groceries away because there are 4 packages of Ramen noodles in the pantry and neither of us can remember why. I know whatever recipe we read that sounded good said “discard the flavor packet” but that’s all I can remember )j. I guess I’ll make this one instead. I know we’d enjoy it. .... I do really appreciate your recipe shares, we seem to have similar tastes. And I just don’t have the patience to troll through all the cooking blogs.

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    Replies
    1. What fun! I hope you enjoy it. Makes me happy you enjoy my recipes Sallie, thank you so much for sharing that :)

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