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–+ servings
Elle

Asian Chicken Noodle Soup

5 from 2 votes
Full of Asian flavours, this quick and easy soup is undeniably delicious and filling. Loaded with plenty of good-for-you ingredients and ready-made udon noodles. it's the perfect comforting and healthy soup to keep you satisfied through cool fall and winter nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Asian
Calories: 514

Ingredients
  

  • 2 tablespoons extra-virgin olive oil, divided
  • 500 g organic boneless skinless chicken breasts
  • sea salt and freshly ground black pepper, to taste
  • 2 large carrots, diced
  • 1 bunch green onions, chopped
  • 4 large cloves garlic, minced
  • 2 tablespoons freshly grated ginger
  • 1 fresh red chilli, finely sliced (for less heat, scrape out the seeds and pith)
  • 4 1/2 cups chicken broth (1.125 litres)
  • 2 cups water (500 ml)
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons mirin, Japanese plum wine *see notes below
  • 2 tablespoons unseasoned rice vinegar (Japanese)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon coconut palm sugar or muscovado sugar
  • 200 g crimini mushrooms, sliced
  • 1 medium head Chinese/Napa cabbage, shredded
  • 2 x 200 g packages udon noodles
  • 1 generous handful fresh chopped cilantro (or parsley)

Instructions
 

  1. Place a chicken breast half between 2 pieces of plastic wrap and pound lightly with the flat side of a meat mallet (or empty wine bottle!) until the chicken is even in thickness. Proceed with the remaining chicken, remove from the plastic and set aside.
  2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Season both sides of chicken lightly with salt and pepper, then add to the skillet and cook until browned on both sides and JUST cooked through; about 3 minutes per side (adjust time according depending on size of breasts). Remove from the heat and let chicken rest in the pan.
  3. Meanwhile, in a large pot, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the carrots and sauté, stirring occasionally, for 3 minutes. Add the green onions, garlic, ginger, and fresh chilli; sauté for a further 2 minutes.
  4. Add the broth, water, soy sauce, mirin, rice vinegar, and sesame oil. Bring to a boil then reduce heat to medium-low, cover and cook for 3 minutes.
  5. Meanwhile, transfer chicken to a cutting board and slice into strips.
  6. Stir in the sugar, mushrooms and cabbage and return the soup to a boil. Add the noodles and chicken and cook for 3-4 minutes longer until noodles are tender.
  7. Serve this Asian chicken noodle soup warm sprinkled with cilantro (or parsley). Enjoy!

Nutrition

Calories: 514kcal

Notes

  • If you don’t have mirin in your pantry, no worries! There are some simple ways to substitute it. You can mimic its sweet-tangy flavor by using dry sherry, sweet marsala wine, vermouth or dry white wine. Just be sure to add about 1/2 teaspoon coconut palm or muscovado sugar per tablespoon to balance out the acidic and sweet flavor of the broth.
  • Mirin, rice vinegar and udon noodles are available at your local Asian market or the Asian food section of larger supermarkets.
  • I buy my toasted sesame oil at my local organic food store, otherwise, look online. It is fabulous tasting – I use it a lot in salad dressings. Alternatively, try your local Asian market or substitute with regular sesame oil.

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