We've been enjoying a slow ramp up in the new year. A little extra family time at home, and really, it's been way too cold to do much else.
It was a pleasing coincidence to have this Asian Chicken Noodle Soup on the menu in such cold weather. I'd planned it to give us something on the lighter side, but also on a day with plenty of prep time so I didn't feel rushed. The end result was a soup with amazing flavor, chock-full of all kinds of goodness that everyone at the table loved.
I had a few switcheroos in this recipe, some due to necessity, some due to choice.
- I did not include mirin. I could not find it at the grocery store, and while I was there, I couldn't even find it on Google to identify an appropriate substitute!
- I used a combo of chicken and veggie broth because it was what was in the pantry.
- I also cooked the chicken a little differently. I was starting with frozen chicken breasts so it was easier to slice them into strips while partially frozen, and then cook them that way. I can't imagine it really makes a difference.
- Other swaps included shredded carrots instead of sliced, a mixture of mushroom types that included crimini, and left out the Sriracha in favor of about half the amount of hot sauce.
I really can't emphasize what amazing flavors are in this soup. Soups notoriously require time to come together, but this was fabu right out of the pot. I was a little surprised that I got no push back on the amount of veggies either! Great feedback from everyone--cabbage, mushrooms, and all.
I highly recommend this recipe for your collection, and I think there are plenty of cold days left in winter to try it out!
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