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.
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By Socosue
Sonoma County, Cali
on February 19, 2013
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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.
By elissar911
Salem, NH
on February 08, 2013
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Loved this soup!! Delicious, i make it every few weeks
By chileandrina
Yucaipa, 38
on February 05, 2013
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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.
Read all 41 reviews