Asian Chicken Noodle Soup

Total Time:
22 min
15 min
7 min

8 servings

  • 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

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.

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    41 Reviews
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    Wow, really disappointing. The flavor was very bland. I followed the directions, ingredients, and measurements to the tee. It always amuses me when people rave about a recipe that they have changed, added ingredients to, or spices. It Isn't the original. Maybe this needs some changes but, the original is just okay. I won't be making it again.
    Loved this soup!! Delicious, i make it every few weeks
    I"m not sure if it tastes so good because I'm sick or beucase I just got all the ingredients (minus the 1 chicken breast in the freezer at the 99 cent store. Well...almost all of the ingredients. No mirin, and I could care less. It's salty, sweet, warm, chewy with the right noodles, and so satisfying.
    This soup is awesome! I make it with extra water to make it more soupy and less salty. I's great with bok choy and mushrooms. I also think I like it better with tofu than with chicken just because the tofu doesn't seem to dry out like the chicken does. Very versatile as far as what veggies you use.
    best non-traditional chicken soup ever! had a cold all week and was craving some chicken soup, but my son is sick of all the usual chicken soups i make (i make chicken soup probably every other month year-round if anyone in the house is the slightest bit under the weather. so i tried this one and it was GREAT! i didnt have the correct veggies on hand so i used what i did have (celery root, daikon root, carrots and carrot matchsticks, onion, zuchini, and endamame from the freezer and i only had chicken thighs. essentially i only followed the ingredient list for the first 9 ingredients, using only half the vinegar (as recommended by other reviews and sweet vermouth for the mirin (again, because i had it. the broth was divine! this soup is for sure going into my chicken soup rotation for the sniffles. (and my anti-chicken soup son loved it enough for two bowls and a request to make it again. that's high praise.
    Really outstanding. I used low sodium chicken broth. I left out the sugar by accident, but it really didn't need it; the Mirin is sweet enough. I did cut the rice vinegar in half. I figured I could add it next time if I felt it was needed. It was perfect with the 1/2. All else I left as is. For the veggies I used a mix of Bok Choy, thinly sliced mushrooms, match stick carrots, and pea pods. I wanted a really nice healthy veggie/chicken soup to help fight a cold. It was perfect. All the flavors married well. My new go-to comfort soup. I can't wait to try with my own homemade chicken broth. I usually make a big stock pot full and freeze it but I was out.
    Sorry but this did nothing for me, unremarkable. I think too much vinegar. I think this receipt can be altered to suit my palate but then it would be a whole new deal so I don't think I will bother.
    Very simple, very quick, very delicious! Instead of the cabbage I just used a bag of wok veggies.
    I heated some mushrooms with water chestnuts till the shrooms gave off its water and added back into the soup. Also a stalk of lemon grass gave it a nice added layer of taste with the mouthfeel of the chestnuts - YUM! Minor's chicken base is my favorite 100% natural stand by for good broth. This is easy to make and over rice noodles, a great healthy dish !
    This was quick and easy... made for the housemate with a cold. Otherwise, not too remarkable.
    Delish!! I used 6 cups of broth and 2 of water to make it less salty. Garnished with lime juice & It was amazing, perfect for a cold day!
    This recipe is really good. I added lemon grass, mushrooms and carrots. Used dark soy. Served it with whole grain flat pasta. These couple of additions transformed it from soup to a hearty entree! It was fabulous.
    I used Bok Choy and added in some fresh mushrooms I had on hand. My family loved it. It was a light, healthy meal.
    I loved the flavor of the broth, but I thought the chicken was bland. Next time, I'll either marinate the chicken or leave it out altogether. Anybody try this with shrimp? I bet it would be good with chili-lime chicken or shrimp!
    Delicious combinations of flavor! Perfect base for adding your preference of vegetables or meat. Used recommened amounts of rice vinegar, chili paste, cabbage, etc., and it was better than most I have eaten in restaurants.
    Delicious! Halved the amount of rice vinegar and used 1 tsp Sriracha sauce instead of chilie paste. Added some meaty mushrooms, which added even more flavor. I was amazed at how quick and easy this soup was to make, but still so tasty.
    My husband and I both loved it. We've made it twice already! We add extra veggies because that's our preference... the broth is wonderful, it's well worth whatever time it takes you to find the mirin or whichever asian condiment you don't already have in your pantry.
    My daughter requested I make this soup for her sleepover. We make the broth separately (don't cook the chicken or cabbage in it), and have dishes of diced cooked chicken, napa cabbage, mushrooms, cooked rice, cooked rice noodles, scallions, diced tomatos, cilantro, ect on the table. each guest fills a bowl with the ingredients of their choosing, then get the broth ladled on top. It was great for the picky eaters who only wanted noodles and one ingredient, while others added EVERYTHING! Absolutely fabulous and the teens wanted the recipe! So easy to do ahead of time and assembles so quickly. Love it!
    I am a soup lover especially chicken soup and LOVE this recipe! Being that I have a cold I made this recipe and it cleared my sinuses right up!! I did not read reviews and should scale down the vinegar a tad but soup was sooo delish!! Even when I'm sick! I'm also on a diet so I didn't use any carbs at all just added more chicken breast and veggies (napa cabbage, brocolli and regular mushrooms!) Also used chinese garlic chile paste instead of vietnamese, basil to top instead of cilantro.. but definitely will add cilantro next time and lime!! It's so easy and now will be a staple for me for sure!!! ;o)
    This has fabulous depth of taste.
    It is a nice recipe to use what is in your fridge as well. I had made some chicken broth and had bok choy that I needed to use. All the rest of the items are items that are regularly in my pantry (except ginger which I excluded because I don't like it). I will definitely make this again!
    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.
    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!
    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.
    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!
    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.
    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!
    i was looking up chicken noodle soup and foound this one quit delightful. it helped clear my sinuses and was extremely tasty! yay!
    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.
    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.
    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.
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