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
- 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.
- 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.
