Ramen Chicken Noodle Soup

Ramen Chicken Noodle Soup
  • Prep Time: 20
  • Total Time: 60
  • Servings: 4-6

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About this Recipe


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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