Asian Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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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 |
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 |
1/2 cup chopped fresh cilantro leaves |
6 scallions, thinly sliced on the bias |
Directions:
1. Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
2. 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.
3. Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
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