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.