Asian Chicken Noodle Soup

By Bostoncook

Ingredients

• 4 tablespoons soy sauce
• 2 tablespoons white wine, originally called for mirin
• 1 teaspoon dark sesame oil, plus 1 teaspoon
• 1 clove garlic, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon sugar
• 4 tablespoons rice vinegar
• 1/2 teaspoon Vietnamese chile paste
• 8 cups chicken broth
• 12 ounces boneless skinless chicken breast, cut crosswise into thin strips, optional
• 4 cups chopped Chinese vegetables , or Napa cabbage
• 5 ounces angel hair pasta, prepared according to package, originally called for rice noodles
• 1/2 cup chopped cilantro
• 6 scallions, thinly sliced on the bias

Preparation

Step 1

1. Mix soy sauce, mirin, 1 tsp sesame oil, garlic, ginger, sugar, vinegar, and chile paste.

2. Heat broth in a medium saucepan. Add soy sauce mixture, chicken, and vegetables; bring to a boil. Simmer 2 mins or until chicken is cooked through. Add 1 tsp sesame oil. Taste and adjust seasonings. Pour over noodles. Garnish with cilantro and scallions.

Notes: Really delicious - truly. Easy as well. Subs: white wine for mirin, left out the chicken, used Basrilla multigrain angel hair