Asian Chicken Noodle Soup

Photo by PineyCook
Adapted from cookingclassy.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingclassy.com

Ingredients

  • 2

    Tbsp vegetable oil

  • 1

    cup diced carrots (about 2 large)

  • campaignIcon

  • 6

    green onions, sliced (1 1/2 cups)

  • 4

    garlic cloves, minced

  • 2

    Tbsp 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

    Tbsp soy sauce, or more to taste

  • 2

    Tbsp mirin

  • 2

    Tbsp rice vinegar

  • 1

    Tbsp Sriracha

  • 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

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. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large cast iron dutch oven over medium-high heat. Season both sides of chicken lightly with salt and peper, 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.

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