Teriyaki Chicken Noodle Soup (Print Version)
# Ingredients:
01 -
1 cup reduced-sodium soy sauce.
02 -
1/4 cup packed light brown sugar.
03 -
1/4 cup mirin (sweet rice wine).
04 -
1 tablespoon fresh ginger, grated.
05 -
2 teaspoons garlic, minced.
06 -
1 1/2 pounds boneless, skinless chicken thighs.
07 -
14 ounces instant udon noodles.
08 -
4 scallions, chopped and divided.
09 -
3 tablespoons grapeseed oil.
10 -
6 cups low-sodium chicken broth.
11 -
3 bunches baby bok choy, leaves separated.
12 -
1 cup baby bella mushrooms, sliced.
# Instructions:
01 -
Mix soy sauce, brown sugar, mirin, ginger, and garlic in a bowl. Add chicken, coat well, and refrigerate for 20-60 minutes.
02 -
Boil udon noodles according to package instructions. Drain and set aside.
03 -
Chop scallions, separating white and green parts. Clean and slice mushrooms. Wash bok choy leaves.
04 -
Drain chicken, reserving 1/4 cup marinade. Brown chicken in 2 tablespoons oil over medium-high heat, about 4-5 minutes per side. Remove and shred.
05 -
Sauté white scallion parts in 1 tablespoon oil. Add reserved marinade, cook until thickened. Gradually stir in broth and bring to a boil.
06 -
Add shredded chicken, bok choy, and mushrooms to the broth. Simmer covered for 3-5 minutes until vegetables are tender.
07 -
Stir in cooked noodles. Divide soup among bowls, garnish with green scallion parts, and serve hot.
# Notes:
01 -
This Teriyaki Chicken Noodle Soup combines Asian flavors with a comforting soup base. It's perfect for chilly days or when you're craving a hearty, flavorful meal.
02 -
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently to maintain the texture of the noodles and vegetables.