Asian Chicken Noodle Soup


Asian Chicken Noodle Soup | Cooking Classy

The best time of year, soup season! Really I love every season, each one has things I love about them (although with winter, I wish it would just snow more often if it’s going to be cold. Maybe I should be careful what I wish for. I love when everything is covered with gorgeously white, glistening snow though). I’m getting so excited for fall and all the food and baking that comes with it! This isn’t exactly your typical fall soup, but it’s soup so I’m sure I’ll be making it plenty this fall – especially considering how much I loved it! Talk about biggest upgrade on a package of ramen noodles! I know when I get a cold this season (which I wish I could say I won’t but every year I get a few) this is the soup I’ll be craving. It’s packed with delicious flavors and it was a dinner my whole family loved.

In case you were wondering which brand of ramen I used, I went with these here. I like that they are thicker noodles and they just seem more authentic. You can use any brand you’d like, if you use the smaller classic packages you find here in the U.S. (3 oz) then just do 1 1/2 pkgs. And of course, don’t add the seasoning packets. Also, if you can get your hands of fresh I’m sure that would be even better, they’re just hard to come by at your traditional grocery store (then of course you’ll probably need double or triple the amount since they aren’t dry and dehydrated). Then just FYI, I did ladle out about 1 1/2 cups of the broth from the pot of soup for these pictures, just so you could see more of what’s in the soup – so expect a slightly more broth-y soup than what you see here. You can begin with less though if don’t think you’d like much broth or just add some extra ramen. Enjoy! 

Asian Chicken Noodle Soup | Cooking ClassyAsian Chicken Noodle Soup | Cooking Classy Asian Chicken Noodle Soup | Cooking ClassyAsian Chicken Noodle Soup | Cooking Classy Asian Chicken Noodle Soup | Cooking Classy

Asian Chicken Noodle Soup

Yield: About 4 - 5 servings


  • 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


  • 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.
  • 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 cast iron dutch oven over medium-high heat. Season both sides of chicken lightly with salt and peper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. 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. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
  • 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.
  • Recipe source: adapted slightly from Food Network


  • Medha @ Whisk & Shout: Yum! Homemade ramen is so the go-to chilly evening comfort food :) September 13, 2015 at 7:43pm Reply

  • Erin: Looks yummy!! September 13, 2015 at 10:23pm Reply

  • This soup looks perfect! I adore Asian food but I’ve never thought of making my chicken noodle soup go Asian! It looks amazing! September 14, 2015 at 4:15am Reply

  • Laura Dembowski: I love soup too and eat it year round. This is such a fun twist on chicken noodle soup. I don’t like winter, though. Snow is such a pain. Oh and a tip to keep those colds away, eat a clove or two of roasted or chopped raw garlic every day. It really works *knocks on wood* September 14, 2015 at 6:43am Reply

  • Sammi: This looks warm and yummy. I always crave hot and sour soup when it gets chillier so this is right up my soup lovin’ alley! Great recipe. September 14, 2015 at 6:47pm Reply

  • Karina: This soup looks delicious! It looks like a great soup for autumn weather! September 15, 2015 at 5:09pm Reply

  • Dawn: This was great. I shop at Trader Joe’s quite often and they have a Miso Ginger Broth. I substituted it for 1/2 of the chcken broth. It was a huge hit at my house. Thank you. September 17, 2015 at 4:57pm Reply

    • Jaclyn: Your addition sounds delicious! Glad you enjoyed it! September 18, 2015 at 10:43am Reply

  • Porooshat: It looks delicious.Have you ever tried Iranian foods?most Iranian dishes include:rice and stew.They are delicious. September 18, 2015 at 8:52am Reply

  • HJ: OMG! I’m so making this! Thanks for sharing 😊 September 20, 2015 at 8:39am Reply

  • Bethan: Absolutely delicious! Made this as my first meal for my second year at uni. My flatmates sent me messages to say how delicious it smelled! I used mini chicken breast fillets rather than large ones, and just halved those; I used udon noodles instead of ramen (though they took about 10 minutes to cook); and also I added a pinch of Chinese five-spice powder – I had no sriracha and my sesame oil was new and had a bottle cap and I had no bottle opener so I thought I’d add a bit of a flavour kick with that. Regardless, it was absolutely delicious, and I won’t have to do any more cooking for the next few nights. Thank you, Jaclyn! :) xxx

    ps. If I wanted to freeze this, should I omit the noodles and cook them when re-heating the chicken and vegetable soup? September 22, 2015 at 4:23pm Reply

  • Amanda: why wouldn’t you add the seasoning packets? October 2, 2015 at 12:02pm Reply

    • Jaclyn: I just don’t think they are needed for this recipe. October 5, 2015 at 1:23pm Reply

  • Deb: A friend sent me the link to this recipe. I made it this evening, and it was delicious! It’s going in my recipe rotation, and I’ve just subscribed to your email updates. I can’t wait to explore the recipes on your blog! October 2, 2015 at 6:06pm Reply

    • Jaclyn: I’m so glad you liked this soup Deb, glad your friend shared :)! I hope you enjoy other recipes you find here too! Thanks for your comment! October 4, 2015 at 12:15am Reply

  • Jackie: Made this last night, and it was a hit all around! So glad I made enough for leftovers, because I can’t wait to eat it again. Fantastic flavors, easy to make, and very comforting. Thanks for the awesome recipe! October 6, 2015 at 3:28pm Reply

  • Jane: I am Chinese we use to cook such noodle soup at home using fresh noodle, but if you are using instant dry noodle, I would suggest you use boiled water to cook the noodle in a separate saucepan for 2-3 mins then drain the noodle before you add it into your soup, this is the healthy way to cook the instant noodle, the boiled water can help wash out the preservative which had added to the noodle…. besides, you can use leftover meat ( beef, chicken, pork ) to cook your soup and if you don’t have any meat in the fridge, a fried egg on top of this noodle soup is another good idea. October 7, 2015 at 5:53am Reply

  • Lisette: I made this tonight and my family loves it. I had everything except the vegetables, so I substituted it with some Sofrito (onions, garlic, cilantro, bell pepper, etc) and instead of cabbage I had some bok choy. October 11, 2015 at 3:47pm Reply

  • Jocelyn: This is a terrific soup! I like the brand of ramen you recommended. I think next time I might break the ramen up a bit before I add it to the soup, though, because I ended up with some very long strands!

    Many thanks for a soup recipe I will be making again. October 19, 2015 at 5:39am Reply

  • Desiree: Omg ! How did I not know about you sooner . Your like my food twin. Usually I like some dishes from people but yours …. are everything I would eat, try and love to make. November 3, 2015 at 4:08pm Reply

  • Janice Schmitz: would love to no how many weight watcher points in the soup November 7, 2015 at 12:11pm Reply

  • Ella: I didn’t find the Mirin in the chain grocery stores’ Asian section. Is it worth a trip to an Asian market or is there a substitute? I’ve never cooked with it before. November 13, 2015 at 3:37pm Reply

    • Annie: You can just use double the rice vinegar and add a teaspoon of sugar. That works as a mirin substitute. I made this soup and it is everything I wanted it to be. Used leftover turkey broth made from my Thanksgiving turkey and added spinach instead of cabbage and a bit more sriracha. So good! December 15, 2015 at 11:43am Reply

  • Rachel: This was so good and I even skipped the chicken! Just followed all the other directions and subbed in Imagine’s No-Chicken broth. I might add some firm tofu as a substitute next time but the flavor of the broth was so delicious and barely needed any seasoning adjustments (just ended up adding a bit more vinegar). Great recipe that was easily veganized. :) November 29, 2015 at 1:34am Reply

  • jae: I made this pretty much exactly as stated and loved it. My whole family, ranging between aged 3 thru 34, ate it all up. I am making it again in the morning for my Uncle who is in a fierce battle against C*ncer. He loves my “normal” chicken noodle soup, so I am hopeful he will love this version. Thank you! December 12, 2015 at 10:44pm Reply

  • Shayla B.: Holy YUM!!!! I am picky about what soups I rave about and will repeat but this is definitely a keeper! I was worried that the appearance would turn my 6 and 4 year old away but they both ooooohhhed and aaaahhhhed over this soup and thanked me over and over for making it. I used coconut sugar and left the sriracha to a squirt (and then heavily squirted my portion later). I also used the mirin substitute mentioned above. Thank you for another fantastic recipe! January 2, 2016 at 2:48pm Reply

  • SG: It looks so good! Just a cultural note sticking your chopsticks into food like that indicates death. Please lay them across the bowl :) January 2, 2016 at 9:48pm Reply

  • Ashley: I am not a fan of ginger but this soup looks awesome! How ‘gingery’ does this soup taste? Or could it be left out? January 7, 2016 at 11:16pm Reply

  • Lynne: Thank you so much for this recipe! I made it last night and it is just as delicious as it looks. Both my husband and 14yo son loved it, too, and we all had seconds. The spice level was fine for us, but if my daughter had been home I would have needed to dial back the Sirracha a good bit. Something to think about if you’ll be serving this to folks who like less heat. A keeper for sure! January 8, 2016 at 8:53am Reply

  • Mia: I have made this soup three times since seeing this recipe and each time it is just so delicious! Can you freeze it? June 10, 2016 at 9:21am Reply

  • Lauren S.: If I wanted to deliver this to a friend could I make it with everything but the noodles and give her the noodles to boil and add later or would it be fine to deliver as is? August 27, 2016 at 9:27pm Reply

  • Meliane: Made this recipe and it was delicious September 28, 2016 at 10:01am Reply

  • Hillary: Just made this for dinner. It is pretty gingery for those of you wondering but I’m sure you could cut it down and it still be delicious. I made it exactly as stated with no substitutions and it was perfection. It took less then 1 hour from start to finish including prep and chopping veggies (and drinking a glass of wine) ;). And it is my new favorite soup. I highly recommend it. October 4, 2016 at 7:00pm Reply

    • Jaclyn: Thanks for taking the time to leave a review/suggestions Hillary! October 6, 2016 at 4:06pm Reply

  • Amber: I was wandering all around the internet for a recipe to make for my boyfriend who has come down with some bug and I must say I’m so happy I found this one. He absolutely raved about it! Such a nice twist to the classic chicken noodle soup. I added a little extra ginger to help with his nausea and dialed back on the sriracha (although I added more to mine once it was finished) and it turned out wonderfully! This will definitely be a go to in the future. Thanks so much for such a wonderful recipe! October 16, 2016 at 2:32pm Reply

    • Jaclyn: Thanks for the great review Amber! October 18, 2016 at 10:57am Reply

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