Chinese Chicken Noodle Soup


Chinese Chicken Noodle Soup

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March 29, 2017

Chinese Chicken Noodle Soup


2 chicken thighs, bone in

6 cups water

3 T soy sauce

2 T dry Sherry

2 T oriental sesame oil

3 garlic cloves, minced

3 T tahini (sesame seed paste) or 2 T miso paste

2 T minced peeled fresh ginger

1 T sugar

1 T seasoned rice vinegar

1 1/2 t chili sauce, optional

4 cups chopped Chinese cabbage  or green cabbage (from 1 head)

6 green onions, thinly sliced

3-4 ounces dried soba or udon noodles

1/2 cup chopped fresh parsley

Mushrooms, optional


1Combine the chicken thighs and water in a soup pot. Bring to a simmer and poach for 20 minutes or until cooked through. Remove the chicken to cool.

2 Add the soy sauce, sherry, sesame oil, garlic, ginger, sugar, vinegar, cabbage and green onions to the pot and bring to a boil.

3 Add the noodles and boil.

4 Meanwhile, remove the chicken from the bone and add to the soup.

5 When noodles are tender, add the parsley and serve.