Asian Chicken Noodle Soup

This is one of my favorite soups.  Especially on a cold, rainy day.  This recipe has chicken in it, but you can easily alter this to use a different meat or just make it veggie.  You can also alter the veggies you use depending on what you prefer.

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 (or more to taste)
• 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 (you can use ramen, udon, or any noodle you like)
• 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.

 

Enjoy!

<3 H