This Asian Chicken Noodle Soup is packed with authentic flavors. Using ramen, succulent chicken, fresh mushrooms, vibrant vegetables, and a perfectly seasoned broth. Whether it's a cold winter day or a gentle summer evening, this soup promises to be a hearty, warming recipe. With its fusion of traditional Asian spices and classic ingredients, it's an incredible dish that takes under 30 minutes to prep.
If you're a fan of Asian cuisine, you might also love our Thai red curry prawn bowls. It's another comforting bowl filled with aromatic herbs and spices.
Jump to:
⭐️ Why You'll Love This Asian Chicken Noodle Soup
- Authentic Taste: Fuses traditional Asian herbs and spices with classic soup components.
- Versatile Cooking Methods: Can be prepared using a stovetop or slow cooker.
- Health Benefits: Loaded with vitamins, antioxidants, and known immune system boosters like ginger.
🧾 Ingredients
- Ramen Noodles: Provide the desired thickness and authentic taste. Can substitute with rice noodles for a gluten-free option.
- Chicken: Tender when cooked, and a source of lean protein.
- Mushrooms (Shiitake or Crimini): Adds umami and depth to the broth.
- Vegetables (Napa Cabbage, Bok Choy, Carrots): Boosts texture, flavor, and nutrition.
- Seasonings and Sauces: Soy sauce, sesame oil, mirin, and rice vinegar for the unique Asian touch.
- Ginger and Garlic: Essential aromatic components that elevate the dish.
See the recipe card for quantities.
📖 Substitutions & Variations
- Protein: Swap chicken with tofu for a vegetarian version.
- Noodles: Replace ramen with udon or rice noodles.
- Spice: Add red chili flakes or fresh chilies for an extra kick.
👩🏻🍳 Step By Step
Stovetop Method:
- Preparation: Chop the vegetables and herbs.
- Sautéing: In a large pot, heat vegetable oil and sauté diced carrots, green onions, garlic cloves, and ginger until fragrant.
- Chicken Time: Add boneless, skinless chicken breasts to the pot and sear until lightly browned.
- Broth Creation: Pour in low-sodium chicken broth, followed by soy sauce, mirin, rice vinegar, Sriracha, and sesame oil. Bring to a boil.
- Vegetables and Noodles: Add Napa cabbage, mushrooms, and dry ramen. Simmer until the noodles are soft.
- Final Touch: Garnish with fresh cilantro or coriander before serving.
Slow Cooker Method:
- Preparation: Dice the vegetables and herbs.
- Layering: Place chicken, diced carrots, green onions, garlic, and ginger at the bottom of the slow cooker.
- Pour: Add the chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil.
- Cook: Set the slow cooker on low for 6 hours.
- Vegetables and Noodles: An hour before serving, add in the Napa cabbage, mushrooms, and dry ramen.
- Serve: Once cooked, garnish with fresh cilantro or coriander.
Broth Flavor: Using homemade chicken broth instead of store-bought can significantly enhance the depth and richness of the soup. If you have the time, it's worth the extra effort. To add even more complexity, try simmering the broth with a piece of kombu (dried kelp) for that umami punch.
🍯 Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Can be frozen for up to a month. Ensure it's cooled before freezing.
- Reheat: Warm in a pot over medium heat, adding a splash of water or broth if needed.
💡 Top Tips
- Marinating the chicken with some soy sauce and ginger beforehand can enhance the flavor.
- Always use fresh ginger and garlic for a richer aroma.
- Rinse your vegetables, especially leafy ones like cabbage and bok choy, in cold water before adding them to the soup. This helps in retaining their vibrant color and crunch, offering a fresh contrast to the tender chicken and soft noodles.
❓FAQ
Can I use other types of mushrooms?
Yes, button or portobello mushrooms can also be used.
How can I make it spicier?
Add more Sriracha or some red chili flakes.
What other vegetables can I add?
Spinach, snow peas, or bell peppers can be great additions.
More Cozy Soup Recipes
Looking for other recipes like this? Try these:
If you tried this Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes over on our sister site Savvy Bites.
Asian Chicken Noodle Soup
An aromatic and comforting noodle soup packed with authentic Asian flavors that will warm your soul. Perfect for chilly days or when you need a wholesome, hearty meal.
Print
Pin
Rate
Servings: 6 servings
Calories: 353kcal
Ingredients
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts
- 3 diced carrots
- 2 green onions chopped
- 3 garlic cloves minced
- 1 inch ginger finely chopped
- 8 cups low-sodium chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 2 teaspoons rice vinegar
- 1 teaspoon Sriracha adjust to taste
- 1 teaspoon sesame oil
- 2 cups Napa cabbage (any green cabbage will work) chopped
- 1 cup crimini mushrooms (baby bella) sliced
- 2 packs dry ramen noodles discard flavor packets
- Fresh cilantro chopped (for garnish)
Instructions
Stovetop Method:
Preparation:
- In a large pot, heat vegetable oil over medium heat. Add carrots, green onions, garlic, and ginger. Sauté until fragrant and vegetables begin to soften.
Broth & Chicken:
- Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, sesame oil, and sugar. Add the chicken breast to the pot.
- Bring the mixture to a boil, then reduce to a simmer. Cook for about 20 minutes or until chicken is cooked through.
Noodles & Veggies:
- Remove the chicken and shred it using two forks. While you're shredding the chicken, add cabbage, mushrooms, and ramen noodles to the pot. Cook for an additional 5-7 minutes or until noodles are tender.
Final Touch:
- Return the shredded chicken to the pot and give it a good stir. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
Slow Cooker Method:
Layering:
- Place the chicken breasts at the bottom of the slow cooker. Add in carrots, green onions, garlic, ginger, chicken broth, soy sauce, mirin, rice vinegar, Sriracha, sesame oil, and sugar.
Cook:
- Set your slow cooker to high for 3-4 hours or low for 6-8 hours. About 30 minutes before serving, remove chicken and shred it.
Noodles & Veggies:
- Add shredded chicken back into the slow cooker along with cabbage, mushrooms, and ramen noodles. Let them cook until the noodles are tender.
Serve:
- Once done, give everything a good stir and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro.
Notes
- Noodle Variation: You can use other Asian noodles like udon or soba as a substitute for ramen.
- Heat Level: If you're sensitive to heat, start with a smaller amount of Sriracha and adjust according to your taste.
- Veggie Options: Feel free to add other veggies like bok choy or snow peas for more texture and flavor.
- Serving Suggestion: For an extra kick and aroma, serve with lime wedges and a sprinkle of sesame seeds.
Nutrition
Calories: 353kcal | Carbohydrates: 15g | Protein: 62g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 129mg | Sodium: 830mg | Potassium: 1764mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5337IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 2mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Jake Banfield says
Hi,
Do you need to add any water or chicken stock to the slow cooker?
Thanks
J
Debs says
Hi J. Yes! So sorry I missed that. Add 4 cups of water or chicken broth to the slow cooker. Enjoy!