Japanese-Inspired Chicken Noodle Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat some oil and sauté the garlic and ginger until fragrant.
• STEP 2.Add the chicken stock, soy sauce, and water to the pot and bring to a boil.
• STEP 3.Reduce the heat to a simmer and add the chicken breasts. Cook until the chicken is cooked through and tender, about 15-20 minutes.
• STEP 4.Remove the chicken from the pot and shred it into bite-sized pieces.
• STEP 5.Return the shredded chicken to the pot and add the carrots, mushrooms, and bok choy. Cook for another 5 minutes or until the vegetables are tender.
• STEP 6.Meanwhile, cook the noodles according to the package instructions. Drain and set aside.
• STEP 7.Divide the cooked noodles among serving bowls and ladle the soup over the noodles.
• STEP 8.Garnish with green onions and serve hot.

Cooking Tips

• For extra flavor, you can add a splash of mirin or rice vinegar to the soup.
• Feel free to customize the vegetables based on your preference. You can add spinach, bean sprouts, or corn.
• If you like it spicy, you can add some chili oil or sriracha sauce to the soup.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup in a pot over medium heat until warmed through.
• Serve the chicken noodle soup hot with a side of steamed rice or a fresh salad.