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.
2tablespoonsextra-virgin olive oil,divided
500gorganic boneless skinless chicken breasts
sea salt and freshly ground black pepper,to taste
1bunch green onions,chopped
4large cloves garlic,minced
2tablespoonsfreshly grated ginger
1fresh red chilli,finely sliced (for less heat, scrape out the seeds and pith)
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.
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.
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.
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.
Meanwhile, transfer chicken to a cutting board and slice into strips.
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.
Serve this Asian chicken noodle soup warm sprinkled with cilantro (or parsley). Enjoy!
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.