Recipe courtesy of Kathleen Daelemans
Asian Chicken Noodle Soup
- Level: Easy
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 184 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 0.4 grams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 1 grams
- Protein
- 18 grams
- Total: 22 min
- Prep: 15 min
- Cook: 7 min
Ingredients
4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias
Directions
- Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
- Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions.