One-Pot Chinese Chicken Noodle Soup with fresh chicken pieces, napa cabbage, and a homemade soy-based sauce to add easily flavor.
A wholesome chicken ramen noodle soup with a simple topping. This soup is great when you are feeling under the weather or when you are seeking comforting home-cooked Asian soup flavors. The clear broth is prepared from scratch within minutes with a handful of ingredients and the recipe is authentically Japanese. You can use chicken wings to make this noodle soup and if you don't get Japanese ramen noodles, I give you options to use other noodles in the recipe on the website. This soup is all yours this cold winter season. Enjoy it with soft boiled eggs and chopped green onion stalks.
RECIPE TO PRINT + TIPS 📕 [ Ссылка ]
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RECIPE INGREDIENTS 🔽
---US Customary---
For the Soy-based homemade Sauce:
1 Tablespoon Brown Sugar
2 Tablespoons Fish Sauce
2 Tablespoons Soy Sauce
1 Tablespoon Rice Vinegar
For the Soup:
1 Tablespoon Oil
2-3 Green Onion Bulbs aka spring onion, sliced
1 cup Napa Cabbage aka Chinese Cabbage, shredded
1 Tablespoon Ginger + Garlic finely chopped or paste of Ginger and Garlic
1 medium-sized Chicken Breast
1/4 gallon Water mixed with concentrated Stock *see notes
2 Tablespoon Chinese Rice Wine
about 1/2 pack Lo Mein Noodles
To garnish:
Chili Flakes
few drops Sesame Oil to optional
Green Onion Stalks remaining from the bulbs sliced
---METRIC---
For the Soy-based homemade Sauce:
1 Tablespoon Brown Sugar
2 Tablespoons Fish Sauce
2 Tablespoons Soy Sauce
1 Tablespoon Rice Vinegar
For the Soup:
1 Tablespoon Oil
2-3 Green Onion Bulbs aka spring onion, sliced
70 grams Napa Cabbage aka Chinese Cabbage, shredded
1 Tablespoon Ginger + Garlic finely chopped or paste of Ginger and Garlic
200 grams Chicken Breast
1 liter Water mixed with concentrated Stock *see notes
2 Tablespoon Chinese Rice Wine
Lo Mein Noodles
To garnish:
Chili Flakes
Sesame Oil to optional
Green Onion Stalks remaining from the bulbs sliced
