Nothing beats a warm, hearty bowl of soup when you’re looking for comfort, especially during cooler months. This Asian Chicken Noodle Soup takes the beloved classic to new heights with a blend of vibrant ingredients and aromatic spices. Combining tender chicken, fresh vegetables, and the savory flavors of soy sauce, ginger, and garlic, this soup offers a delightful fusion of tastes that is both soothing and invigorating. Perfect for a quick lunch or a wholesome dinner, this recipe will satisfy your cravings and leave you feeling nourished and revitalized.
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
- Salt and freshly ground white or black pepper, to taste
- 6 1/2 cups low-sodium chicken broth
- 2 1/2 Tbsp soy sauce, or more to taste
- 2 Tbsp mirin (Japanese sweet rice wine)
- 2 Tbsp rice vinegar
- 1 Tbsp Sriracha sauce
- 1 Tbsp sesame oil
- 1 Tbsp granulated sugar
- 3 cups of coarsely chopped Napa cabbage, lightly packed
- 6 oz crimini mushrooms, sliced
- 1 package (4.3 oz) of dry ramen noodles (discard the seasoning packets)
- 1/2 cup chopped fresh cilantro
Instructions:
- Prepare the Vegetables and Chicken: Heat the vegetable oil in a large pot over medium heat. Add the diced carrots and sliced green onions, sautéing until the vegetables begin to soften, about 4-5 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Prepare the Chicken: Season the chicken breasts with salt and freshly cracked pepper. Add them to the pot, cooking for about 5 minutes per side until golden brown but not fully cooked through.
- Simmer the Broth: Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Stir in the soy sauce, mirin, rice vinegar, Sriracha, sesame oil, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
- Shred the Chicken: While the broth simmers, shred the partially cooked chicken into bite-sized pieces. Return the shredded chicken to the pot along with the chopped Napa cabbage and sliced mushrooms. Continue to simmer for another 5-7 minutes until the vegetables are tender and the chicken is cooked through.
- Prepare the Noodles: In a different pot, boil the ramen noodles following the instructions on the package.Drain and set aside.
- Assemble the Soup: Add the cooked ramen noodles to the soup pot, stirring gently to combine. Taste the soup and adjust seasoning as needed, adding more soy sauce or salt if desired.
- Serve: Ladle the soup into bowls, garnishing with freshly chopped cilantro. Serve hot and enjoy this comforting, flavorful bowl of Asian Chicken Noodle Soup.
Conclusion:
This Asian Chicken Noodle Soup is the perfect dish for when you crave something nourishing yet light, packed with rich flavors and textures. The combination of tender chicken, fresh vegetables, and savory broth will warm you from the inside out. Whether you’re feeling under the weather or just in need of a cozy meal, this soup will surely hit the spot. Enjoy it with a side of steamed rice or as a standalone meal for a satisfying experience.
Comforting Asian Chicken Noodle Soup: A Flavorful Twist on a Classic
A comforting and flavorful Asian Chicken NoodleSoup made with tender chicken, fresh vegetables, and aromatic spices in asavory broth. Perfect for a cozy meal on a chilly day.
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
- Salt and freshly ground white or black pepper to taste
- 6 1/2 cups low-sodium chicken broth
- 2 1/2 Tbsp soy sauce or more to taste
- 2 Tbsp mirin Japanese sweet rice wine
- 2 Tbsp rice vinegar
- 1 Tbsp Sriracha sauce
- 1 Tbsp sesame oil
- 1 Tbsp granulated sugar
- 3 cups of coarsely chopped Napa cabbage lightly packed
- 6 oz crimini mushrooms sliced
- 1 package 4.3 oz of dry ramen noodles (discard the seasoning packets)
- 1/2 cup chopped fresh cilantro
Instructions
- Prepare the Vegetables and Chicken: Heat the vegetable oil in a large pot over medium heat. Add the diced carrots and sliced green onions, sautéing until the vegetables begin to soften, about 4-5 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Prepare the Chicken: Season the chicken breasts with salt and freshly cracked pepper. Add them to the pot, cooking for about 5 minutes per side until golden brown but not fully cooked through.
- Simmer the Broth: Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Stir in the soy sauce, mirin, rice vinegar, Sriracha, sesame oil, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
- Shred the Chicken: While the broth simmers, shred the partially cooked chicken into bite-sized pieces. Return the shredded chicken to the pot along with the chopped Napa cabbage and sliced mushrooms. Continue to simmer for another 5-7 minutes until the vegetables are tender and the chicken is cooked through.
- Prepare the Noodles: In a different pot, boil the ramen noodles following the instructions on the package. Drain and set aside.
- Assemble the Soup: Add the cooked ramen noodles to the soup pot, stirring gently to combine. Taste the soup and adjust seasoning as needed, adding more soy sauce or salt if desired.
- Serve: Ladle the soup into bowls, garnishing with freshly chopped cilantro. Serve hot and enjoy this comforting, flavorful bowl of Asian Chicken Noodle Soup.