Asian Chicken Noodle Soup - Bestrecipe005

Ingredients 

  • 2 Tbsp vegetable oil
  • 1 cup diced carrots (about 2 large)
  • 6 green onions , sliced (1 1/2 cups)
  • 4 garlic cloves , minced
  • 2 Tbsp minced peeled ginger
  • 1 lb boneless skinless chicken breasts
  • Salt and freshly ground white or black pepper
  • 6 1/2 cups low-sodium chicken broth
  • 2 1/2 Tbsp soy sauce , or more to taste
  • 2 Tbsp mirin
  • 2 Tbsp rice vinegar
  • 1 Tbsp Sriracha
  • 1 Tbsp sesame oil
  • 1 Tbsp granulated sugar
  • 3 cups slightly packed chopped Napa cabbage
  • 6 oz crimini mushrooms , sliced
  • 1 (4.3 oz) package dry ramen, seasoning packets discarded
  • 1/2 cup chopped cilantro 

  1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over
    medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic
    and ginger and saute 2 minutes longer, set aside.
  2. Cover chicken with plastic wrap and pound to an even
    thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a
    large pot over medium-high heat. 
  3. Season both sides of chicken lightly with salt and pepper,
    then add to pot and cook until browned on both sides, about 2 1/2 minutes per
    side. 
  4. Pour in chicken broth, soy sauce, mirin, rice vinegar,
    Sriracha, and sesame oil, then pour carrot mixture into soup mixture. 
  5. Bring to a boil then reduce heat to medium-low, cover and
    simmer until chicken has cooked through (center should register 165 degrees on
    an instant read thermometer), about 5 – 7 minutes. 
  6. Remove chicken breasts from soup and transfer to a cutting
    board and let rest 5 minutes then cut into strips.  
  7. Meanwhile, stir in sugar, cabbage and mushrooms and return
    soup to a boil. Add noodles and cook 3 – 5 minutes longer until noodles are
    tender. Stir in chicken. Serve warm sprinkled with cilantro.

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