Asian Chicken Noodle Soup

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Just made this for first time. I appreciate all the previous reviews, they're always helpful. And I definitely agree, less Ginger! I made with shrimp and it was a meal in itself. One note to mention; I found Joey D's Chinese Chicken Salad Dressing at Fresh Market. I used about 1/2 Cup of this instead of the oils, soy sauce and vinegar (same ingredients in dressing. It was simple, and less $ from buying all the other bottles separately. Also, Fresh Market cut a Napa Cabbage in half for me and it was the perfect amount. I also added green onion, broccoli slaw, and Bokchoy. I served over Chinese Noodles, also found at Fresh Market. The soup smelled heavenly and tasted wonderful. I'll definitely make again.

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So good and so easy! Following the advice of other reviewers, I used about half of the vinegar the recipe calls for. I subbed white wine vinegar for the rice vinegar, and I used Sriracha hot sauce instead of the Vietnamese chili paste. I didn't have any mirin, so I skipped that. Also, I put in a little extra sesame oil and a bit more garlic than what it says. And I subbed bean sprouts for the Napa cabbage, since four cups of cabbage seemed like it would bulk up the soup too much. Finally, I used thin Chinese wheat noodles instead of the rice noodles (and I used a bit more noodles than what the recipe calls for. What's great about this recipe is that you can add and subtract different elements and it's still delicious. I will make this recipe over and over again. It's so flavorful and satisfying--and it clears out those sinuses!

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I fixed this dish for my husband and myself last week. It was wonderful. I halved the recipe since it is just the two of us, added shrimp and pork in addition to the chicken. I didn't have rice noodles so substituted spaghetti noodles. Very tasty, flavorful and delicious. I will be fixing this again.

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This is a VERY adaptable recipe that readily allows for substitutions and/or additions. After all, many people are not going to have mirin (rice wine, rice vinegar, or Vietnamese chile paste on hand. (Cider vinegar seemed to work just fine, for example, and feel free to add additional vegetables, like spinach or green peas.

DON'T feel intimidated or scared away. I don't know how well this keeps as a left-over, because there was nothing left over!

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Used 1/2 the vinegar and 1/2 the ginger - then adjusted to taste. Really, easy but very tasty. Can sub any vegetabel....used chinese broccoli and it was great.

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I agree with the other comment.. a little too much rice vinegar and mirin. will make again with a few revisions and maybe add lime. otherwise- pretty good!

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i was looking up chicken noodle soup and foound this one quit delightful. it helped clear my sinuses and was extremely tasty! yay!

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This is a nice Asian soup base but watch the amount of rice wine vinegar you use. I think that 4 TB is too much. Try starting with 2 TB, you can always add more from there.

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I like almost any Asian soup with a chicken base. I made with spinach instead of napa cabbage because that is what I had. (and because I love spinach Since this one was made with allot of my favorite things like hot chili sauce sesame oil and spinach I was expecting to love it, but found it lacking something. I will probably try it again with a few revisions.

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I LOVE this aoup. It is super flavorful with relatively few ingredients and super easy. I use chili sauce instead of chili paste since that was readily available at my grocery store. I also eliminate the sugar, use unseasoned rice wine vinegar, trade sake for the mirin, and eliminate the sesame oil. I am constantly being asked for the recipe. The best part is that it is very low cal and low fat.