Recipe courtesy of Kathleen Daelemans

Asian Chicken Noodle Soup

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  • Level: Easy
  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
  • Yield: 8 servings
  • Nutrition Info
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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


  1. Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
  2. 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.
  3. Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
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