Asian Chicken Noodle Soup - Cooking Classy

By Sharon T

CAMPING: follow recipe up to adding noodles but do not add noodles until ready to serve then heat soup and add noodles.

Ingredients

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

Details

Servings 4
Adapted from cookingclassy.com

Preparation

Step 1

Directions

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.

Heat 1 Tbsp olive oil in a large cast iron dutch oven over medium-high heat. Season 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 if using, 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.

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. Serve warm sprinkled with cilantro.