Asian Chicken Noodle Soup

September 13, 2015

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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


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


  • 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 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.


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  • crl

    This soup is in heavy rotation at my house. We usually do slightly less sesame oil and Sriracha to accommodate different tastes in our house – can always add it later. I’ve used baby bok choy and Napa cabbage, what ever is cheaper. Cilantro is a must. Absolutely delicious and making it again tonight!

  • Katie

    Best soup we’ve had in a long time! Everyone loved it. We will make it again, soon!

  • Krista

    10/10 would recommend this soup – I’m slurping it as we speak and it’s honestly fantastic. As a lover of junk food and someone guilty of eaten processed ramen packets, this is an elevated approach to your favorite college student meal.

    I used way more mushrooms and cabbage than called for and ended up with a great balance of liquid to ‘stuff’ ratio. Also note that I had two chicken breasts thawed out and didn’t want to refreeze the second. Instead of adding more chicken than it called for, I simply cooked both breasts and I’ve saved the other whole breast to use in a salad for lunch tomorrow – GENIUS.

    If you can help it, don’t skip the Mirin. I bought it special for this recipe and so glad I did – it balances the umami, salt and spice flavors with some sweetness that is more complex than simple sugar (although I added that per the recipe as well).

    Try this!

  • Jennie G.

    I had 1/2 bag of frozen Asian stir fry veggies and wanted to make a soup with it. Mostly I was looking for a flavorful recipe with ingredients I had on hand, and this seemed to be close enough. No ginger on hand and I don’t even know what mirin is, but the rest of the seasonings made sense so went with this recipe. Fortunately I had the remains of a rotisserie chicken on hand, so I pulled it off the bone and added it. The broth was quite tasty, and that’s the part that counts! I’ll be using this one again.

  • Ruth

    My son is sick and asked if I could make chicken soup. It’s about 1000C so Asian-inspired soup made more sense to me than a North American one. This was perfect! I accidentally added fish sauce instead of sesame oil…still great! And I didn’t have cilantro but still great. Ingredients I always have and flavours we all love. It’s a keeper!

  • Dillon Achman

    Delicious soup! 10/10 recommend if you’re looking for a good homemade Asian soup.

  • Kris10

    This soup is so delicious!!! My FAV! You will not be disappointed…would give it 10 stars if I could!!

  • Wilma

    This was fantastic. You could add whatever veggies you happen to have around.