Asian Noodle Soup

Get through the rest of winter with our recipe for Asian Noodle Soup. It puts a flavorful twist on the classic chicken noodle soup.

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 cup diced carrots
  • 6 green onions, sliced
  • 4 cloves garlic, minced
  • 2 Tbsp. peeled and minced ginger
  • 6 cups chicken broth
  • 2 1/2 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. Sriracha
  • 1 Tbsp. sesame oil
  • 1 lb. boneless, skinless chicken breasts, cooked and shredded
  • 1 Tbsp. sugar
  • 3 cups Napa cabbage
  • 8 oz. sliced mushrooms
  • 1 (4.3 oz.) package Ramen noodles, flavor packet removed
  • 1/3 cup chopped cilantro

Instructions

  1. In a large pot, heat vegetable oil over medium-high heat. Add carrots and cook 3 minutes. Add green onions, garlic and ginger. Cook for an additional 2 minutes.
  2. Add chicken broth, soy sauce, rice vinegar, Sriracha, and sesame oil. Bring to boil, then reduce heat to medium-low. Add chicken, sugar, cabbage and mushrooms to soup and return to a boil. Add noodles and cook for 3 to 5 minutes. Serve topped with cilantro.

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