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Asian Chicken Noodle Soup Recipe

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3.9 from 89 reviews

This Asian Chicken Noodle Soup features tender sliced chicken breasts simmered in a flavorful broth infused with ginger, soy sauce, and mirin. Loaded with fresh vegetables like carrots, cabbage, mushrooms, and green onions, and combined with comforting udon or soba noodles, this soup offers a warming and nourishing meal perfect for any day. You can prepare it quickly on the stovetop or use a slow cooker for a hands-off approach.

Ingredients

Protein

  • 2 boneless skinless chicken breasts (about 1 pound), thinly sliced

Vegetables & Aromatics

  • 2 medium carrots, julienned
  • 4 green onions, thinly sliced (white and green parts separated)
  • 1 tablespoon fresh ginger, minced
  • 1/2 small cabbage, thinly sliced (about 2 cups)
  • 1 cup mushrooms (shiitake or button), sliced

Broth & Seasonings

  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • 1/4 cup mirin
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

Noodles

  • 8 ounces noodles (udon, soba, or rice noodles)

Instructions

  1. Prepare Ingredients: Slice the chicken breasts thinly. Julienne the carrots and thinly slice the green onions, making sure to separate the white and green parts. Mince the fresh ginger, thinly slice the cabbage, and slice the mushrooms.
  2. Cook Chicken: In a large pot over medium-high heat, heat 1 tablespoon of sesame oil. Add the sliced chicken and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.
  3. Add Aromatics and Vegetables: Add the minced ginger and the white parts of the green onions to the pot. Sauté for 1-2 minutes until fragrant. Then, add the julienned carrots, sliced cabbage, and mushrooms. Cook for an additional 3-4 minutes until the vegetables begin to soften.
  4. Create Broth: Pour in 6 cups of chicken broth along with 2 tablespoons soy sauce and 1/4 cup mirin. Bring the mixture to a boil.
  5. Cook Noodles: Add 8 ounces of your choice of noodles (udon, soba, or rice noodles) to the boiling broth. Cook according to package instructions, usually about 4-5 minutes, until the noodles are tender.
  6. Finish Soup: Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the green parts of the sliced green onions for freshness. Ladle the hot soup into bowls and serve immediately.
  7. Alternative Slow Cooker Method: Combine sliced chicken, carrots, white parts of green onions, ginger, cabbage, mushrooms, chicken broth, soy sauce, and mirin in a slow cooker. Cover and cook on Low for 4 hours or High for 2 hours. About 20 minutes before serving, add the noodles and cook until tender. Stir in green onion greens, season to taste, and serve hot.

Notes

  • You can use any noodle variety you prefer, such as udon, soba, or rice noodles.
  • Mirin adds a subtle sweetness and depth, but you can substitute with a mixture of sake and sugar if unavailable.
  • Adjust soy sauce and salt depending on your taste and sodium preferences.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
  • This soup can be made in advance and refrigerated for up to 3 days; reheat gently before serving.

Find it online: https://justsosavory.com/asian-chicken-noodle-soup-recipe/