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Asian chicken noodle soup with carrots and vegetables.

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.
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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
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