Description
This Easy Asian Chicken Noodle Soup is a quick, nourishing twist on classic chicken noodle soup, infused with comforting flavors of sesame, soy, and ginger. Ready in under 30 minutes, it’s perfect for chilly days or a simple weeknight dinner.
Ingredients
- 1 tbsp + 2 tsp sesame oil, divided
- 2 large garlic cloves, minced
- 1 tbsp minced ginger
- 1 cup shredded carrots
- 8 oz shiitake mushrooms, thinly sliced
- 1/4 tsp salt
- 1 tbsp soy sauce
- 32 oz chicken stock
- 1 tbsp rice vinegar
- 4 oz Cantonese egg noodles
- 1 medium chicken breast, sliced very thin
- 3 green onions, sliced
Instructions
1. Heat a large pot over medium heat and add 1 tablespoon of sesame oil, garlic, and ginger. Sauté until fragrant, about 1 minute.
2. Add shredded carrots, sliced mushrooms, and salt. Cook for 2–3 minutes until slightly softened.
3. Pour in chicken stock, soy sauce, and rice vinegar. Bring to a boil, then reduce to a simmer. Simmer for 5 minutes.
4. Add the noodles and simmer until softened, about 3–4 minutes.
5. Add the thinly sliced chicken breast and simmer until cooked through, about 2–3 minutes.
6. Stir in green onions and season with salt and pepper to taste.
7. Drizzle with the remaining 2 teaspoons of sesame oil before serving, if desired.
Notes
For best results, slice the chicken as thinly as possible so it cooks quickly and evenly in the broth.
If Cantonese egg noodles are not available, substitute with ramen or any quick-cooking noodle.
This soup is best served fresh but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg