There’s something about a steaming bowl of soup that just wraps you in a warm hug—especially when it’s infused with the vibrant flavors of Asia. Imagine a chilly evening, perhaps the rain softly tapping on your window, and you’re craving something both hearty and invigorating.
This easy Asian chicken noodle soup is like a cozy blanket for your soul, bursting with aromatic spices and tender chicken that’s been simmered to perfection. I remember the first time I tried making it; the kitchen filled with a symphony of ginger and garlic, and I couldn’t help but sneak a taste before it was even done.
Whether you’re a seasoned chef or a humble beginner, this recipe promises satisfaction with every spoonful. Forget the takeout—this homemade delight might just become your new go-to comfort dish.
So grab your chopsticks (or a spoon, no judgment here) and let’s get cooking!
Steps
- Heat a tablespoon of vegetable oil in a large skillet over medium-high heat, then sauté carrots for three minutes. Add green onions, garlic, and ginger, and sauté for an additional two minutes before setting aside.
- Place chicken between plastic wrap and pound to an even thickness. In a large pot, heat a tablespoon of olive oil over medium-high heat, season chicken with salt and pepper, and sear until browned on both sides, about 2.5 minutes per side.
- Pour chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil into the pot. Add the sautéed carrot mixture, bring to a boil, then reduce heat and simmer until chicken is cooked through, about 5-7 minutes.
- Remove the chicken and let it rest for five minutes on a cutting board, then slice it into strips. Meanwhile, stir sugar, cabbage, and mushrooms into the soup, and bring it back to a boil.
- Add noodles to the boiling soup and cook for 3-5 minutes until tender. Stir in the sliced chicken.
- Serve the soup warm, garnished with cilantro or Thai basil, if desired. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, adding extra liquid when reheating.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 medium carrots, sliced
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cups cabbage, shredded
- 8 ounces shiitake mushrooms, sliced
- 4 ounces ramen noodles
- Fresh cilantro for garnish
Nutritional Values
Calories 1972 | Calories from Fat 756 | Total Fat 84g | Saturated Fat 40g | Cholesterol 292mg | Sodium 4644mg | Potassium 5372mg | Total Carbohydrates 164g | Dietary Fiber 12g | Sugars 40g | Protein 136g | Vitamin A 23504IU | Vitamin C 104mg | Calcium 440mg | Iron 12mg
FAQ
- What type of noodles can I use for Asian Chicken Noodle Soup?
- You can use thicker ramen noodles for a more authentic taste, or opt for rice noodles if you prefer a gluten-free option. Avoid egg noodles if you are vegan.
- How should I store leftovers of the soup?
- Store any leftover soup in an airtight container in the refrigerator. It will keep for 3-4 days. When reheating, add a bit of liquid if needed, either in the microwave or on the stovetop.
- Can I use fresh noodles instead of dried ramen?
- Yes, fresh noodles can be used and may enhance the dish. You’ll likely need to use double or triple the quantity of fresh noodles compared to dried, as they are not dehydrated.
- What variations can I make to the soup’s ingredients?
- You can experiment by adding different vegetables such as bok choy or bell peppers. For garnish, consider using Thai basil or cilantro.
- Are there any special tips for cooking the chicken?
- Cover the chicken with plastic wrap and pound it to an even thickness before cooking. This ensures that it cooks evenly and remains tender.
Tips
- Opt for thicker ramen noodles for a more authentic texture, but feel free to use any noodle type based on your dietary preferences, such as rice noodles for a gluten-free option.
- Consider using fresh noodles if available, as they provide a more desirable texture, although they may require a larger quantity than dried noodles.
- If you prefer a less broth-heavy soup, you can start with a smaller amount of broth and add more noodles to achieve your desired consistency.
- When storing leftovers, keep them in an airtight container in the refrigerator for 3-4 days, and add some extra liquid when reheating to maintain the soup’s moisture.
Equipment
- Instant-read thermometer
- Meat mallet
