|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||rice vinegar|
|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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