EASY ASIAN CHICKEN NOODLE SOUP
This Easy Asian Chicken Noodle Soup is an updated spin on classic chicken noodle soup with hints of soy, sesame, and ginger. It comes together in under 30 minutes, uses minimal ingredients and will warm you from the inside out.
Provided by Nicole
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat a large pot to a medium heat and add 1 tablespoon sesame oil, along with garlic and ginger. Saute until fragrant, about 1 minute. Add carrots, mushrooms and salt. Cook until slightly softened, about 2-3 minutes.
- Add chicken stock, soy sauce and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Gently add noodles and simmer until softened, about 3-4 minutes. Nestle chicken in, and simmer until cooked through, about 2-3 minutes. Add green onions and season to taste with salt and pepper.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
ASIAN CHICKEN NOODLE SOUP
This is an authentic, 'home-style' dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn. Super easy to make, kids can do it too! Tender noodles coupled with subtle chicken broth, all with succulent pieces of chicken, exotic shitake mushrooms and a slow-simmered egg ... my favorite rainy-day meal!
Provided by Beverly
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
- Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 51 g, Cholesterol 220.2 mg, Fat 7.1 g, Fiber 8.9 g, Protein 27.2 g, SaturatedFat 1.8 g, Sodium 112.8 mg, Sugar 2.6 g
TERIYAKI CHICKEN NOODLE SOUP
Scallions, ginger and garlic create the aromatic base for this Asian-inspired chicken noodle soup. Chicken, egg noodles and a colorful mix of veggies make it hearty and satisfying, while teriyaki sauce adds a salty-sweet flavor that's hard to resist.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
- Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.
- Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.
ASIAN CHICKEN NOODLE SOUP
One night I didn't have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don't skip the celery leaves; they bring great flavor to this Asian chicken soup. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 1344mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
CHINESE CHICKEN NOODLE SOUP
Chinese Chicken Noodle Soup - easy noodle soup with chicken broth, noodles and bok choy. This recipe is so easy and comforting, perfect as a quick and hearty lunch.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
- Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
- Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
- To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.
Nutrition Facts : Calories 237 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 29 grams fat, Fiber 10 grams fiber, Protein 20 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 2 people, Sodium 3148 grams sodium, Sugar 14 grams sugar
ONE-POT CHINESE CHICKEN NOODLE SOUP
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
- Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
17 BEST ASIAN SOUPS
These unique, fragrant, and flavorful Asian soup recipes are the perfect antidote if you're tired of the same old stews. From wonton to hot and sour to ramen, you'll love these easy soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Asian soup in 30 minutes or less!
Nutrition Facts :
ORIENTAL CHICKEN SOUP
Make and share this Oriental Chicken Soup recipe from Food.com.
Provided by The Happy Cook
Categories Stocks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan,combine all liquid ingredients plus ginger and bring to a boil.
- Add vegetables and noodles.
- Reduce heat.
- Add Chicken.
- Cover and simmer for 10 minutes until vegetables are tender and chicken is heated through.
Nutrition Facts : Calories 258, Fat 8.5, SaturatedFat 2.3, Cholesterol 77.2, Sodium 1356.6, Carbohydrate 12, Fiber 0.6, Sugar 1.3, Protein 30.8
CHINESE CHICKEN NOODLE SOUP
Steps:
- Make a chicken stock. Then shred the leg meats into shreds.
- Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
- At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
- Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.
Nutrition Facts : Calories 614 kcal, Carbohydrate 81 g, Protein 22 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 3685 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
ORIENTAL CHICKEN NOODLE SOUP
Make and share this Oriental Chicken Noodle Soup recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine stock, water and chicken in large Dutch oven.
- Bring to boil and boil, uncovered, until chicken is tender.
- Remove chicken from pot, chop finely.
- Cut celery and carrot into thin strips, stir into pot, bring to boil, boil uncovered until veggies are just soft.
- Stir in noodles, bring back to boil and boil uncovered for a further 2 minutes.
- Stir in chicken, soy sauce and onion, stir over heat until chicken is heated through.
CHICKEN & BOK CHOY SOUP WITH GINGER & MUSHROOMS
What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don't overcook the vegetables. Spice it up with chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.
Provided by Bruce Aidells
Categories Healthy Soup Recipes
Time 1h30m
Number Of Ingredients 19
Steps:
- Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
- Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
- Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
- Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 12.9 g, Cholesterol 75.5 mg, Fat 11.4 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 788.7 mg, Sugar 5.2 g
QUICK AND EASY CHINESE NOODLE SOUP
A delicious soup with plenty of vibrant flavors that are brought together in one pot. Once you try this recipe, you'll never go back to the packaged soups again!
Provided by Erren Hart
Categories Soup
Time 10m
Number Of Ingredients 7
Steps:
- In a large saucepan, heat the chicken stock and bring to a boil.
- Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles.
- Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot
Nutrition Facts : Calories 236 kcal, Carbohydrate 47 g, Protein 12 g, Fat 1 g, Sodium 3440 mg, ServingSize 1 serving
ASIAN CHICKEN NOODLE SOUP
This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day
Provided by John Torode
Categories Main course, Soup, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
- Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
- Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
- Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
- Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
CHINESE CHICKEN NOODLE SOUP
Full of fresh aromatics and flavors, this Chinese chicken noodle soup will warm you through and through on chilly days and comfort you when you're feeling under the weather.
Provided by Maggie Zhu
Categories Soup
Time 25m
Number Of Ingredients 16
Steps:
- Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
- Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
- Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
- Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
- Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
- Use a mesh colander to remove the solid ingredients and discard them.
- Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
- Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
- Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 17.3 g, Protein 26.2 g, Fat 13.4 g, SaturatedFat 3.5 g, Cholesterol 102 mg, Sodium 345 mg, Fiber 2.2 g, Sugar 2.3 g
CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS
Steps:
- Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
- Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
- Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
- Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
- Sold at Middle Eastern markets, natural foods stores and some supermarkets.
- ** Available at Asian markets, specialty foods stores and some supermarkets.
ASIAN CHICKEN NOODLE SOUP
Steps:
- Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
- Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
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CHINESE NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
5/5 (104)Total Time 15 minsCategory SoupCalories 352 per serving
- Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
- Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
CHINESE CHICKEN-NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 293 per serving
- Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.
- Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds. Add broth, soy sauce, chili-garlic sauce, chicken, and pepper to taste; bring to a boil. Reduce heat to low; simmer about 5 minutes, or until chicken is done. Remove from heat; stir in scallions. Ladle soup over noodles. Top with 1/2 cup spinach and chili-garlic sauce to taste.
ASIAN CHICKEN NOODLE SOUP - COOKING CLASSY
From cookingclassy.com
5/5 (32)Total Time 50 minsCategory SoupCalories 493 per serving
- Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
- Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Season both sides of chicken lightly with salt and pepper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side.
- Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture.
NOURISHING ASIAN-INSPIRED CHICKEN SOUP RECIPE | AMBITIOUS ...
From ambitiouskitchen.com
5/5 (57)Total Time 45 minsCuisine AsianCalories 263 per serving
- Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to plate and set aside.
- In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, the slowly add in the chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 25 minutes.
- After 25 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. If you'd like to add rice noodles, now is the time to do so. Add them to the pot along with the bok choy and fish sauce and simmer for 5-7 more minutes.
- Pour into bowls, then garnish with a few cilantro, mint, thai green basil, green scallions, thai chile, sesame seeds and a fresh squeeze of lime.
QUICK CHICKEN NOODLE SOUP | ASIAN INSPIRATIONS
From asianinspirations.com.au
3.4/5 (8)Category ModernCuisine ChineseTotal Time 1 min
ASIAN CHICKEN NOODLE SOUP RECIPE
From recipeluxury.com
Cuisine Chinese, Indian, Japanese, KorianTotal Time 20 minsCategory Appetizer, Breakfast, Side DishCalories 220 per serving
ASIAN CHICKEN NOODLE SOUP - LIFE MADE SIMPLE
From lifemadesimplebakes.com
Reviews 3Category SoupCuisine AsianTotal Time 50 mins
ASIAN CHICKEN NOODLE SOUP RECIPE | MYRECIPES
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4/5 (36)Calories 289 per serving
ORIENTAL CHICKEN NOODLE SOUP | CHINESE RECIPES | …
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3.7/5 (262)Servings 4Cuisine ChineseCalories 149 per serving
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