Asian Chicken Noodle Soup

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: The Cookie Lady

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 32 Reviews
Total Time:
22 min
Prep
15 min
Cook
7 min
Yield:
8 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 32 reviews

  • on January 26, 2012

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    This was quick and easy... made for the housemate with a cold. Otherwise, not too remarkable.

    people found this review Helpful.
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  • on December 16, 2011

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    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!

    people found this review Helpful.
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  • on November 19, 2011

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    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.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
184
 
Fat
2 g
 
Saturated Fat
0.4 g
 
Carbohydrates
21 g
 
Fiber
1 g
 
Protein
18 g
 

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