About
Can you hear that? A heavenly choir calls you to the table to enjoy the haloed bounty of Divine Asian Noodle Soup! How can you say no to the succulent, savory chicken broth infused with classic, Asian-inspired flavors like soy sauce, spicy sriracha, and tangy rice vinegar. The noodles are tender, and the chicken is juicy and inviting, exactly the kind of pick-me-up you want from your chicken noodle soup. Well, Divine Asian Noodle Soup will surely have you wondering why anyone would want traditional chicken noodle when this bowl descends from the clouds to bless our taste buds!
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 cup carrots, diced
- 6 green onions, sliced
- 4 cloves garlic, minced
- 2 tablespoons ginger, peeled and minced
- 1 pound chicken breasts, boneless and skinless
- salt, to taste
- freshly ground white or black pepper, to taste
- 6 1/2 cups low-sodium chicken broth
- 2 1/2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 3 cups napa cabbage, chopped, slightly packed
- 1 (6-ounce) package cremini mushrooms, cleaned thoroughly and sliced
- 1 (4.3-ounce) package dry ramen noodles, seasoning packet discarded or reserved for another use
- 1/2 cup cilantro, optional, chopped, for topping
Directions
Step 1 -In a large, nonstick skillet over medium-high heat, add 1 tablespoon of the vegetable oil.
Step 2 -Add the carrots to the hot oil and cook, while stirring, until they start to soften, about 3 minutes.
Step 3 -Add the green onions, the garlic, and the ginger to the carrots and cook, while stirring, until very fragrant, about 2 minutes.
Step 4 -On a cutting board, add the chicken breasts in an even layer and cover them in plastic wrap.
Step 5 -Using the flat side of a meat mallet or the bottom of a heavy-bottomed pan, pound the chicken breasts to an even thickness.
Step 6 -In a large pot over medium-high heat, add the remaining vegetable oil.
Step 7 -Season the chicken breasts lightly on both sides with the salt and the pepper.
Step 8 -Add the chicken breasts to the hot oil in the pot and cook, turning them once, until browned on both sides, about 2 minutes 30 seconds per side.
Step 9 -Add the chicken broth, the soy sauce, the mirin, the rice vinegar, the sriracha, and the sesame oil to the pot and stir to combine.
Step 10 -Add the carrot mixture to the pot and stir to combine.
Step 11 -Bring the soup mixture to a boil.
Step 12 -Reduce the heat to medium-low.
Step 13 -Cover the pot and let the soup mixture simmer until the chicken breasts reach an internal temperature of 165 degrees F, about 5-7 minutes.
Step 14 -Transfer the chicken breasts to a cutting board and let them rest for 5 minutes.
Step 15 -Cut the chicken breasts into strips.
Step 16 -Add the sugar, the cabbage, and the mushrooms to the soup mixture and stir to combine.
Step 17 -Bring the soup mixture to a boil.
Step 18 -Add the ramen noodles and cook until the noodles are tender, about 3-5 minutes.
Step 19 -Add the chicken strips and stir to combine.
Step 20 -Serve the soup warm and sprinkled with the cilantro.
