Sesame Chicken Noodle Soup
Adapted from Ian Knauer recipe 2014
Update: Received Honorable Mention - 4th Place in The Soup Cook Off
This is a family favorite that I adapted from an Ian Knauer recipe from 2014 which I think was in Food & Wine but I can no longer find the link on the website. I created this adaptation after I attended The Soup Cook Off and loved an Asian soup that was in the competition.
This soup is on the spicy side. For the competition this year I am toning down the spice by adding less ginger syrup that what I add for my family.
I prefer to cook pasta separate from the soup so if there are leftovers it will not absorb too much of the broth and become soggy.
Makes 12 servings
2 lbs. boneless, skinless chicken thighs, cut into bite size pieces
3 Tbsp. + 3 Tbsp soy sauce, separated
1 Tbsp. minced ginger
2 garlic cloves
1 Tbsp. red wine vinegar
1 Tbsp sriracha or your favorite chile sauce
1 1/2 tsp sugar
¼ tsp Kosher salt
¼ tsp Freshly ground black pepper
2 Tbsp extra virgin olive oil
8 cups Homemade chicken stock or canned broth
2 Tbsp DaVinci Ginger syrup™ to taste
2 (3 oz) packages ramen noodles
2 scallions, sliced
- In a bowl, whisk together the 3 Tbsp soy sauce, ginger, garlic, vinegar, sriracha, sugar, salt and pepper; add the chicken; set aside.
- Bring a pot of water to a boil; add the ramen and cook until tender; 3-4 minutes.
- In a large pot, heat the oil over medium-high heat; add the oil.
- When the oil is hot add the chicken along with the marinade and cook until cooked through, about 8-10 minutes.
- Stir in the stock, 6 Tbsp soy sauce and ginger syrup.
- To serve add ramen to a bowl, ladle in soup and top with scallions.
Enjoy!
Note: If you do not want to buy a bottle of ginger syrup to try the recipe, you can make your own.
