How To Make Asian Chicken Noodle Soup
This Asian-inspired chicken noodle soup is a filling comfort food loaded with tender mushrooms, ginger, and cabbage, all simmered in a lightly spicy broth.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
Add the carrots and sauté for 3 minutes then add green onions, garlic, and ginger and sauté for 2 minutes longer, set aside.
Cover the chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet.
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Season both sides of chicken lightly with salt and pepper, then add to pot and cook until browned on both sides.
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, for about 5 to 7 minutes until chicken has cooked through.
Remove the chicken breasts from the soup and transfer to a cutting board. Let rest for 5 minutes, then cut into strips.
Stir in sugar, cabbage and mushrooms and return soup to a boil.
Add noodles and cook 3 to 5 minutes longer until noodles are tender. Stir in the chicken.
Serve warm sprinkled with cilantro, and enjoy!
- Calories: 639.70kcal
- Fat: 31.41g
- Saturated Fat: 7.79g
- Trans Fat: 0.19g
- Monounsaturated Fat: 14.94g
- Polyunsaturated Fat: 6.52g
- Carbohydrates: 46.80g
- Fiber: 3.92g
- Sugar: 13.37g
- Protein: 40.51g
- Cholesterol: 84.27mg
- Sodium: 1812.05mg
- Calcium: 140.74mg
- Potassium: 1306.54mg
- Iron: 4.41mg
- Vitamin A: 421.75µg
- Vitamin C: 32.15mg
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