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Chicken noodle soup with rice recipe

Chicken noodle soup with rice recipe
Ingredients
  • 4 tablespoons soy sauce
  • two tablespoons mirin
  • 1 teaspoon dark sesame oil, plus 1 teaspoon
  • 1 clove garlic clove, minced
  • two tablespoons minced fresh ginger root
  • 1 tablespoon sugar
  • 4 tablespoons grain vinegar
  • 1/2 teaspoon Vietnamese chile paste
  • 8 cups chicken broth
  • 12 ounces boneless, skinless chicken white meat, cut crosswise into thin strips
  • 4 cups chopped Chinese vegetables or Napa cabbage
  • 1 (5-ounce) package grain noodles, prepared based on packing directions
  • 1/2 cup chopped fresh cilantro leaves
  • 6 scallions, thinly sliced around the bias
Directions

Mix soy sauce, mirin, 1 teaspoon from the sesame oil, garlic clove, ginger root, sugar, vinegar, and chile paste in a tiny bowl.

Heat the broth inside a medium saucepan. Add some soy sauce mixture, the chicken, and also the vegetables and produce to some boil. Simmer for 2 minutes or until chicken is cooked through. Add some remaining 1 teaspoon sesame oil. Taste and adjust seasonings.

Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

Recipe thanks to Kathleen Daelemans

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