Ginger Scented Asian Soup Recipes

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SESAME-GINGER CHICKEN NOODLE SOUP



Sesame-Ginger Chicken Noodle Soup image

This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it's richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.

Provided by Sue Li

Categories     soups and stews, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons toasted sesame oil, plus more for serving
2 bone-in, skin-on chicken breasts (about 1 1/2 pounds)
Kosher salt
1 (2-inch) piece fresh ginger, sliced, plus extra julienned ginger, for garnish
1/4 cup rice cooking wine or any type of white wine
12 ounces fresh ramen noodles or 8 ounces dried ramen noodles
2 scallions, thinly sliced
Ground white or black pepper, for serving

Steps:

  • Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
  • Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
  • Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
  • Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
  • Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 34 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1665 milligrams, Sugar 2 grams, TransFat 0 grams

FEEL-GOOD CHICKEN SOUP



Feel-Good Chicken Soup image

This brothy ginger, soy, and chile-scented Asian chicken soup is bound to make anyone feel 110% better.

Provided by Donna Hay

Categories     HarperCollins     Dinner     Winter     Soup/Stew     Chicken     Chile Pepper     Ginger     Garlic

Yield 4 servings

Number Of Ingredients 7

2 liters Asian-Style Poached Chicken stock
1 tablespoon finely shredded ginger
2 tablespoons soy sauce
1 bunch gai lan (Chinese broccoli) (300g), trimmed
1 quantity shredded Asian-Style Poached Chicken (see basic recipe), heated through
3 green onions (scallions), sliced
2 long green chiles, thinly sliced

Steps:

  • Place the stock, ginger, and soy sauce in a large saucepan over high heat and bring to the boil. Add the gai lan and cook for 1 minute or until just tender. Divide the chicken, onion and chile between serving bowls and ladle the broth and gai lan over to serve.

ASIAN GINGERED CHICKEN SOUP/STEW



Asian Gingered Chicken Soup/Stew image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon each vegetable and sesame oil
1 clove garlic, minced
3/4 teaspoon ground ginger (or quarter piece fresh ginger)
4 cups each chicken broth and water
1 cup long grain rice
1 pound frozen chicken breasts, cut into strips
1 package (10 ounces) frozen petite peas, thawed
Salt and freshly ground black pepper
3-4 tablespoons lemon juice
1/2 cup chopped fresh parsley or cilantro for garnish
4 scallions, thinly sliced

Steps:

  • Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions.

GINGER-SCENTED CHICKEN SOUP



Ginger-Scented Chicken Soup image

Categories     Soup/Stew     Chicken     Ginger     Herb     Onion     Pasta     Vegetable     Cilantro     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 large bunch fresh cilantro (1/4 pound)
1/2 cup finely chopped peeled fresh ginger plus 1/2 cup very fine matchsticks
1 (3-pound) whole chicken
2 bunches scallions (7 ounces total)
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
1 tablespoon salt
3 carrots, thinly sliced crosswise
1/2 pound dried thin egg noodles (4 cups)

Steps:

  • Coarsely chop enough cilantro leaves to measure 1/2 cup, then coarsely chop enough stems to measure 1 cup.
  • Simmer cilantro stems, finely chopped ginger, chicken, scallions, water, rice wine, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours.
  • Transfer chicken to a bowl and cool to warm.
  • While chicken cools, pour broth through a sieve into a large bowl, discarding solids. Return broth to pot, then add carrots and ginger matchsticks and boil, uncovered, until carrots are tender, 10 to 15 minutes.
  • Shred chicken, discarding skin and bones. Add noodles to soup and boil, stirring occasionally, until noodles are tender, about 8 minutes.
  • Stir in chicken, chopped cilantro leaves, and salt to taste.

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