Chicken Noodle Soup - Asian Style

Total Time:
25 min
5 min
20 min

6 servings

  • 1 -ounce dried Shiitake mushrooms, soaked in hot water for 30 minutes, drained, trimmed and sliced
  • 1 tablespoon vegetable oil
  • 1 cup minced onion
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 cup sliced carrot
  • 1 1/2 cups sliced Napa Cabbage or Bok Choy
  • 6 cups chicken stock or broth
  • 1/2 package dried Asian egg noodles
  • 1 cup broccoli florets
  • 1 cup cooked sliced chicken
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • Sesame oil to taste
  • Minced whole scallion for garnish
  • In a large saucepan set over moderate heat, heat the oil until it is hot. Add the onion, garlic, and ginger, and cook, stirring occasionally, 3 minutes. Add the carrot and cabbage and toss to combine Add the broth, reserved mushrooms and salt to taste and simmer 10 minutes. In a saucepan of boiling salted water cook the pasta until al dente, drain and transfer to stock. Add the broccoli, chicken and seasonings and simmer stirring occasionally, for 3 minutes, or until broccoli is just cooked and chicken heated through. Add sesame oil. Ladle the soup into bowls and garnish with the scallion.

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