| 2 tbsp | vegetable oil |
| 1 cup | diced carrots (about 2 large) |
| 6 | green onions, sliced (1 1/2 cups) |
| 4 | garlic cloves, minced |
| 2 tbsp | minced peeled ginger |
| 1 | Maple Leaf Prime Chicken, cooked and shredded Salt and freshly ground white or black pepper |
| 6.5 cups | chicken stock |
| 2.5 tbsp | soy sauce, or more to taste |
| 2 tbsp | mirin |
| 2 tbsp | rice vinegar |
| 1 tbsp | Sriracha |
| 1 tbsp | sesame oil |
| 1 tbsp | granulated sugar |
| 3 cups | slightly packed chopped Napa cabbage |
| 6 oz | crimini mushrooms, sliced |
| 1 Pkg | (4.3 oz) dry ramen, seasoning packets discarded |
| 1.5 cup | chopped cilantro |
Heat 1 Tbsp vegetable and sesame oil in a large soup pot over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer. Add the mushrooms and cabbage and cook for 3-5 minutes.
Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil.
Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.
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