This soup is an awesome take on chicken noodle soup. It is a bit spicy, but the flavor is amazing. This soup also comes together in a flash, especially if you use leftover chicken/turkey, but that's certainly not a requirement! I also added in frozen, shelled edamame to incorporate some veggies. I can't wait to make this again!
Spicy Asian Chicken Noodle Soup
Source: adapted from Joelen's Culinary Adventures, originally adapted from America's Test Kitchen
6 cups low sodium chicken broth
2 tablespoons soy sauce
2 tablespoons mirin (substitute 2 Tbls white wine and pinch of sugar if don't have mirin)
2 tablespoons grated fresh ginger
1 tablespoon Asian chili garlic sauce (or to taste depending on your preferred spice/heat level)
2 boneless, skinless chicken breasts cut into bite-sized pieces
2-3 (3 ounce) packages of dried ramen noodles
1/2-1 cup frozen, shelled edamame (optional)
3 scallions, sliced thin
1/4 cup fresh cilantro leaves, minced (I omitted)
4 teaspoons toasted sesame oil
pinch of red pepper flakes for garnish (optional)
Bring broth, soy sauce, mirin, ginger, and chili garlic sauce to a boil in a large saucepan or Dutch oven. Add the cut up chicken breasts to the pot and simmer, covered, over medium-low heat until chicken is cooked through.
Open the packages of ramen noodles and discard the seasoning packet included. Place the dried ramen noodles and edamame into the broth and cook, stirring occasionally, until the noodles are just about cooked. Stir in the scallions and cilantro and serve in bowls. Garnish each bowl additional fresh cilantro leaves and a drizzle of 1 teaspoon toasted sesame oil. If you like things on the spicy side, sprinkle a few red pepper flakes for garnish.
Enjoy!
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