Last night I whipped up some Asian Chicken Noodle Soup.
Before we get into the details I have to mention that if you don’t often cook Asian dishes this one may be a bit of an “investment” for your first batch. I didn’t own many of these ingredients and was a little sticker shocked as I was throwing items into my cart and adding it all up in my head ($6 mirin, $10 Sriracha, $6 napa cabbage, $6 rice vinegar, $12 organic chicken, etc.). I’m sure you can find these ingredients at a lower price but I was already at my Harris Teeter and committed to the recipe. Anyway, the soup was totally worth $60 (kidding, it wasn’t that much) and I’ll be making it often now that I own all of the ingredients.
Asian Chicken Noodle Soup
2 Tbsp vegetable oil
2 cups diced carrots
6 green onions, thinly slicing scallions and keeping onions separated
4 garlic cloves, minced
2 Tbsp minced peeled ginger
1.5 lb boneless skinless chicken breasts
Salt and pepper
8 cups low-sodium chicken broth
4 Tbsp soy sauce
2 Tbsp mirin
4 Tbsp rice vinegar
1 Tbsp Sriracha
1 Tbsp sesame oil
1 Tbsp granulated sugar
4 cups slightly packed chopped Napa cabbage
8 oz crimini mushrooms , sliced
2 (4.3 oz) packages dry ramen, seasoning packets discarded
1/2 cup chopped cilantro
Heat 1 Tbsp vegetable oil in a skillet over medium-high heat. Dice chicken into cubes and season with salt and pepper. Saute until browned on both sides. In a soup pot or dutch oven add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer. Add chicken in. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha and sesame oil. Bring to a boil then reduce heat to medium-low, cover and simmer about 5-7 minutes. Stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3-5 minutes longer until noodles are tender. Serve warm sprinkled with cilantro and scallions.
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