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Asian Chicken Noodle Soup

Nutritious and flavorful chicken noodle soup
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2
Author: Viella

Ingredients

  • 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

Equipment and Utensils

  • 2 medium saucepans
  • Skillet

Instructions

  • 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.

Notes

Adapted from Elisabeth Troy's Kitchen