Asian Chicken Noodle Soup

Published September 13, 2015. Updated January 19, 2020

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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.


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

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Asian Chicken Noodle Soup | Cooking Classy


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5 from 47 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



  • 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.
Nutrition values are estimates only. See full disclaimer here.


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  • Sheryl

    That was delicious! I used marsala for mirin too. And my husband does not like cabbage, so had to go without it. But the other ingredients kept it filling. The Sriracha gives just enough heat.

  • Kerry

    Good morning!
    Yes, this delicious soup was my breakfast 😋 I modified the recipe a bit:
    1) Marsala instead of Mirin
    2) “regular” cabbage instead of Napa
    3) Shallots with green onion
    **The changes were simply what I had. I’m willing to bet these modifications did not alter the deliciousness of this soup.
    Make it…you’ll LOVE it 🥰

    • Jaclyn

      Jaclyn Bell

      Yes it should be doable in a crockpot as well, the cabbage will just be softer. And you’d want to wait until closer to the end to add the ramen.

  • Courtney

    Can’t wait to make this! Tried to click the link for which ramen you used and it looks like the link no longer works. Could you tell me which brand you used? Thanks!!

    • Jaclyn

      Jaclyn Bell

      Sorry that’s not working on your end it is on mine so I wonder if it’s just having a hard time loading, maybe you could try refreshing.
      I used Nongshim Shin Ramyun Noodle Soup.

    • Jaclyn

      Jaclyn Bell

      Yes. It has a slightly bolder flavor but still delicious and would work great here.

  • Marie

    I made this tonight. Family like it and it was a new flavor profile. I have a histamine intolerance issue so i only used the Toasted Sesame oil but put in extra. I also doubled the vegetables ( except for the mushrooms) including the ginger and the garlic. It resulted it a very light fresh soup with still enough flavor. Thank you for this recipe. I look forward to trying the recipe as is when I can have more high histamine foods.

  • April drost

    I’m planning on making this tonight but I was looking at the nutrition and was wondering where the fat comes from and if there is a way to make it lower fat.

    • Jaclyn

      Jaclyn Bell

      I can’t say for sure but I’m guessing it’s the vegetable oil and the ramen so not really a way to cut back much that I can think of.

      • April drost

        Thank you. I made it tonight and it was delicious. I left out the vegetable oil and just used a little vegetable oil spray to save on calories and fat.

  • Cookie Salas

    I made this twice; once with the noodles and once without, instead 1 lb mushrooms for body. It’s so delicious. I froze in portions of one boneless chicken thigh and soup for 12 protein breakfast. Super delicious. Making it again.