If you’re experiencing chilly nights, like here in New York, you deserve this soup – Asian chicken noodle soup. It’s tremendously flavorful, nutritious, and satisfying. My friend and I had two bowls each, it’s just too difficult to be restrained once you know this soup is around.
This soup makes for a great lunchtime special too. It’s not too heavy, so you won’t find yourself in need of a nap by 3pm. Unless of course you overdo it, just like my friend and I did, by returning for another bowl.
My introduction to this wonderful soup came about during a visit from a friend, Elisabeth Troy. Elisabeth visited with me, from London, for three months a few years ago, during the fall. She shared her recipe with me one cold night and I have been making it since, with a little adaptation here or there, but it’s basically the same, it’s a great recipe.
At that time I didn’t have decent sized bowls for a hearty soup, so we bought a couple of large bowls from Muji, with chopsticks and soup spoons for an authentic experience. Oh my, we enjoyed that soup. We used to sit at my dining table for two slurping, and chomping, and smiling.
Since my initial introduction to this Asian chicken noodle soup, the response is always the same, for me and anyone else who gets a bowl of this soup, we just slurp, chomp and smile. Then ask for more!
The wonderful thing about this soup is that it doesn’t just have to be Asian chicken noodle soup. You can substitute the chicken with steak, salmon, pork, or shrimp – practically any meat or fish will work. So have at it and try this recipe out, and if you don’t feel like eating chicken, replace the chicken with what you desire, just don’t forget to cook it first!
- 9 oz egg noodles
- 4 cups chicken broth
- 3 tbsp low sodium soy sauce
- 3 tbsp ponzu
- 2 tbsp sesame oil
- 1 tsp red pepper flakes
- 1 tbsp olive oil
- 3 cups mushrooms - I used a medley of portobello, shiitake and oyster mushrooms
- 12 oz chicken breast (cooked and sliced). Heat when needed if necessary.
- 2 cups shallots (sliced)
- 2 medium saucepans
- Cook noodles in hot salted water in a pan for approx. 3 minutes, then drain and set aside. Noodles should be slightly undercooked. Once added to soup broth, noodles will soften further.
- Pour chicken broth, soy sauce, ponzu and sesame oil into a saucepan.
- Heat on medium and stir.
- Just before the broth begins to boil, lower heat and add red pepper flakes.
- Stir a little more allowing the red pepper flakes to season the broth, then remove from heat, cover and set aside.
- Heat olive oil in skillet and add mushrooms.
- Toss until just cooked and remove from heat.
- Pour equal amounts of chicken broth into soup bowls
- Place a mound of noodles in the broth and then top with cooked, sliced chicken breast.
- Tip equal amounts of mushrooms over chicken and then sprinkle with shallots and then serve.