The comfort of chicken noodle soup is undisputed. It warms you up when you are cold, cheers you up when you are blue and lifts you up when you under the weather. Classically it is chicken, broth, carrots, celery and onion with egg noodles. The Asian spin on this Ginger Chicken Noodle is just what you need to take that classic comfort food to the next level.
By swapping out egg noodles for rice noodles and introducing ginger, lime juice, soy sauce and miso paste to this soup you get a delightful Asian touch. Rice noodles have a very distinctive texture and flavor that make a delicious addition. If you have not used miso paste before it has a wonderful deep flavor that is distinctly umami. It as a salty, savory layer to the soup broth.
I used soy sauce but tamari will work as well if that’s your preference. For the lime juice, if you are using from a bottle no problem, but if you use fresh- toss in some zest to heightened the flavor. The lime juice brings a brightness to the broth that helps it all come together.
Knife skills are a key to presentation on this dish. You want the carrots, celery, onions and red peppers to be relatively close in size. You also want the chicken to be really close as well. The best way to get the chicken in neat cubes is to cut it when it’s still partially frozen. It adds another 5 minutes to cook time, but totally worth it in the end.
Now Let’s Get Cookin’!
Ginger Chicken Noodle Soup
- 1 Medium White Onion diced
- 2 Red Bell Peppers cored and diced
- 3 Medium Carrots diced
- 3 Celery Stalks diced
- 4 Garlic Cloves minced
- 1 tbsp Fresh Ginger grated
- 4 Large Chicken Breasts diced
- ¼ cup Lime Juice
- ½ cup Rice Vinegar
- 2 tbsp White Miso
- ½ cup Soy Sauce
- 2 qt Chicken Broth
- 1 tsp Salt
- 1 tsp Pepper
- 1 lb Rice Noodles
- ½ cup Cilantro coarsely chopped
- Add onion, bell pepper, carrots, celery, garlic, ginger, chicken, broth, miso, lime juice, rice vinegar, soy sauce, salt and pepper to a large pot over medium heat. Let cook at a slight boil for 45 minutes.
- Add rice noodles to pot and let cook another 15 minutes, stirring occassionally.
- Serve with a sprinkle of cilanto.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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