Chinese Chicken Noodle Soup

Yields1 Serving

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

Combine 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.

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

Add the noodles and boil.

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

When noodles are tender, add the parsley and serve.

Nutrition Facts

0 servings

Serving size