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Asian Chicken Noodle Soup

Kikkoman

This classic, comforting soup takes on a new twist with the fragrant flavors of fresh ginger and sesame oil and a blend of Asian-style veggies.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
  2. Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.
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Reviews

Jenn L
17
7/12/2010

I loved this! I was short on dinner ideas and everything in the recipe came out of our pantry. I modified it to a noodle stirfry because our youngest is not so adept with a spoon yet. I used fresh garlic instead of powered, mirin instead of sherry and soba (buckwheat) noodles. I panfried the chicken, added the sauce (minus the water) and then the vegetables. I cooked the pasta separately and added the noodles at the end. The baby is eating her second helping and licking her fingers as she goes right now!