Asian Chicken Noodle Soup

By RoketJSquerl

Ingredients

• 1 (5-oz.) package rice noodles
• 8 cups chicken broth
• 4 tablespoons soy sauce
• 2 tablespoon mirin
• 1 teaspoon dark sesame oil
• 1 clove garlic, pressed
• 2 tablespoons freshly grated ginger
• 1 tablespoon sugar
• 4 tablespoons rice vinegar
• 1/2 teaspoon chili garlic paste
• 2 tablespoons dried seaweed, soaked in water
• 3 chicken breasts, cooked and shredded
• 2 green onions, white and green parts, chopped

Preparation

Step 1

Prepare rice noodles according to package directions.

Meanwhile, bring chicken broth to a boil in a large pot over medium high heat.

In a medium bowl, combine soy sauce, mirin, sesame oil, garlic, ginger, sugar, rice vinegar, and chili garlic paste. Add mixture to chicken broth. Drain seaweed and add to chicken broth mixture along with shredded chicken. Simmer for two minutes.

Drain rice noodles. Place a serving of rice noodles into each bowl. Ladle soup over rice noodles and garnish with green onions.

Serves 8.