Asian Chicken Noodle Soup

September 13, 2015

This post may contain affiliate links. Read our disclosure policy.

Asian Chicken Noodle Soup – made with ramen, tender chicken, fresh mushrooms and other vegetables and a flavorful well seasoned broth. It’s an Asian inspired soup you’ll crave over and over!

Asian Chicken Noodle Soup | Cooking Classy

Asian Chicken Noodle Soup Recipe

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.

Tips

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 Classy

How to Make Asian Chicken Noodle Soup

  • Saute veggies.
  • Pound chicken then sear chicken in pot.
  • Add in broth, seasonings and cooked veggie mixture.
  • Boil then reduce and simmer until chicken is cooked through.
  • Chop chicken.
  • Stir in cabbage, mushrooms and sugar and cook through.
  • Return chicken, add cilantro, serve warm.

Asian Chicken Noodle Soup | Cooking Classy

More Asian Recipes You’ll Love

Asian Chicken Noodle Soup | Cooking Classy

 

5 from 28 votes

Asian Chicken Noodle Soup

Chicken noodle soup with a delicious Asian flair! Made with lot of fresh veggies, protein rich chicken, hearty ramen and a deliciously seasoned broth. 
Servings: 4
Prep15 minutes
Cook35 minutes
Ready in: 50 minutes

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

Instructions

  • 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 pot over medium-high heat.
  • 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.
  • 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.
Nutrition Facts
Asian Chicken Noodle Soup
Amount Per Serving
Calories 493 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Cholesterol 73mg24%
Sodium 1161mg50%
Potassium 1343mg38%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 10g11%
Protein 34g68%
Vitamin A 5876IU118%
Vitamin C 26mg32%
Calcium 110mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

80 Comments

  • Richard M Pomerantz

    I just ran into this recipe and had to try it last night. Changed a few things – avocado oil(never use vegetable oil), chicken thighs, and Chinese noodles that we had on hand. Oh, and of course, used 2 Tbsp Sriracha. Delicious! Fortunately there’s enough so we can have it agian tonight.

  • Kim

    Have made a few times, always tweeking a bit for personal tastes. Today I subbed spinach for cabbage as the crazies are all in the stores so using what’s on hand. My son, who’s into Traditional Chinese medicine, suggested a scant TBL white Miso paste to bring an Umani flavor (great addition). Subbed sake for Mirin. FYI, ramen can be found in Asian groceries in 12 oz packages for next to nothing, if you have one nearby.

  • Guylaine Kinney

    It is simple to prepare and quite delicious! I had some dry ramen (not from those 3 minutes noodles) and i added them a little before the chicken was done to make sure they would be soft enough.
    I loved the results. The only ingredient that didn’t fit my taste is the sugar.I added only 1/2 the amount and even that it was a tad to sweet for my taste.Mirin is already sweet.But i’ll make this soup again!! Better than many takeout! Thank you for posting this recipe!

  • Linda Weaver

    Made this last night, delicious! I used rice stick noodles instead of ramen and chicken thighs instead of breasts. Didn’t have sriracha so I used sweet chili sauce. The sauce is amazing 😋
    I will be making again. We shared with our neighbor and she plans to make as well. Thanks for posting this recipe!

  • Sandra Glover

    Delicious. I prob wont use as much sirrach next time, but the flavors in the soup meld together so well. Love this for a cold day as today. Thank you