Spicy Ginger Chicken Noodle Soup Recipe

When the weather turns chilly and you're sick, nothing is more soothing than chicken noodle soup. Buying a can of soup at the grocery store is straightforward when such an illness strikes (if you're ready to forgo flavour).

Ingredient

– 1 teaspoon sesame oil – 3 cloves garlic, minced – 1 inch fresh ginger, minced – 2 scallions, sliced, greens and whites separated – 1 teaspoon white miso paste – 1 teaspoon Sriracha, or more to taste – 2 tablespoons tamari (or soy sauce) – 1 teaspoon mirin – 1 pound boneless, skinless chicken breast – 4 cups chicken broth – 8 ounces dried ramen noodle – Sesame seeds (for garnish)

Direction

In a big pot, heat the sesame oil over medium-low heat until it shimmers.

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Cook the garlic, ginger, and scallion whites until transparent but not browned, a few minutes.

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Add the Sriracha, soy, mirin, and miso and mix them in. Stir the food for one more minute.

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Add chicken and broth, boil. Simmer 15–20 minutes, depending on chicken breast thickness. Salt soup as needed. The amount depends on chicken broth and soy sauce.

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While the soup simmers, boil a small kettle of water.Add ramen to boiling water.

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Cook 2–3 minutes until soft. Divide noodles into four big bowls.Chicken should be shredded or chopped. Set aside.

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Divide the broth into four noodle dishes. Add shredded chicken, leftover scallion greens, and sesame seeds.Serve now.

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also see

also see

Fall Favorites Salad With Cranberry Dressing Recipe