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
Calories: approximately 497 per serving
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
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
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.
Asian Chicken Noodle Soup
Amount Per Serving
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.