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Jul 07 2009

Asian-Style Chicken Noodle Soup

Published by at 1:16 pm under Cooking at Home

We love resorting to comfort food that is fulfilling and easy to prepare. Food doesn’t have to be pretentious to be satisfying! So when you have some leftover veggies and meat, think about making this great Asian Chicken Noodle Soup using mung bean thread noodle (also known as glass noodle) and some chicken stock. What makes this recipe easy is that you don’t have to use the exact ingredients – just use what you have on hand and put it together!

Start by filling a bowl with hot water and add the cellophane noodles to soak for about 10 minutes. Bean threads usually comes in a large bag with individual 2 oz. bags inside. We used the Kimbo brand - the ingredients of the noodles are just mung beans, starch, and water. We also soaked some shitake mushrooms along with the noodles.

Start by filling a bowl with hot water and add the cellophane noodles to soak for about 10 minutes. Bean threads usually comes in a large bag with individual 2 oz. bags inside. We used the Kimbo brand - the ingredients of the noodles are just mung beans, starch, and water. We also soaked some shiitake mushrooms along with the noodles.

Adding carrots to the soup gives it color and nutrients. The easiest way to julienne the carrots is to use a peeler and cutting the peels thinly, as shown.

Adding carrots to the soup gives it color and nutrients. The easiest way to julienne the carrots is to use a peeler and cutting the peels thinly, as shown.

If you have ginger, it's a great addition to this meal. Grate it finely and put about 1 tbsp into the soup.

If you have ginger, it's a great addition to this meal. Grate it finely and put about 1 tbsp into the soup.

While prepping your ingredients, pour in four 14 oz. cans of chicken stock in a large pot and bring to a low boil. Then add the carrots, shitake mushrooms, ginger, and shredded chicken (or any other meat you prefer) and let it cook a few minutes. Season the soup with 1 tbsp soy sauce and 1 tsp sesame oil. Finally, add the bean thread noodles and cook through until soft.

While prepping your ingredients, pour in four 14 oz. cans of chicken stock in a large pot and bring to a low boil. Then add the carrots, shitake mushrooms, ginger, and shredded chicken (or any other meat you prefer) and let it cook a few minutes. Season the soup with 1 tbsp soy sauce and 1 tsp sesame oil. Finally, add the bean thread noodles and cook through until soft.

Top with scallions and shichimi togarashi (Japanese ground red pepper) if you like it spicier. This recipe will yield 4-6 servings and FYI, it still tastes great the next day!

Top with scallions and shichimi togarashi (Japanese ground red pepper) if you like it spicier. This recipe will yield 4-6 servings and FYI, it still tastes great the next day!

To view or print-out this recipe, click here: Asian-Style Chicken Noodle Soup

11 responses so far

11 Responses to “Asian-Style Chicken Noodle Soup”

  1. Chef Eon 07 Jul 2009 at 1:49 pm

    I have been craving something like this since I was in Texas for three weeks eating whole cows, lol, no really I have many of the ingredients, but no chilies to kick it up a bit…nice mushrooms!

  2. cessy831on 07 Jul 2009 at 5:10 pm

    this is a really good way to get rid of leftovers–thanks for the idea!

  3. Jen @ My Kitchen Addictionon 07 Jul 2009 at 6:41 pm

    I bet this soup is wonderful with the fresh flavor from the ginger! Yum!

  4. Huyenon 07 Jul 2009 at 11:16 pm

    That looks so good! I will have to make this one day!

  5. thefoodaddictson 08 Jul 2009 at 2:35 pm

    A good suggestion is to have the bean curd noodle on hand in your cupboard. This way, when you do have leftovers, you can whip it up that day, rather than having to run to the market for the noodles! You can also use the same idea with other types of noodles: egg noodles, pho noodles, etc.

  6. The Duo Disheson 08 Jul 2009 at 3:07 pm

    Sounds hearty and healthy. All of the ginger is a nice zing!

  7. Stacey (Dill My Pickle)on 10 Jul 2009 at 2:01 pm

    That looks delicious. I would definitely add it the pepper to kick it up a bit. Love spicy!

  8. Cynthiaon 11 Jul 2009 at 11:04 pm

    Thanks so much for posting this. I can’t wait to try creating it in my own kitchen!

  9. cindy robertson 11 Aug 2009 at 1:09 pm

    Where are you come from? China, Taiwan or ?

  10. Ryanon 20 Dec 2010 at 10:25 am

    This Asian chicken noodle soup sounds very delicious! :D

  11. Lauraon 13 Apr 2013 at 5:46 am

    What kind of chicken broth? I believe american canned broth will give the soup a different flavor.

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