Ingredients
2tbspvegetable oil
1cupcarrots,diced
6green onions,(1½ cups), sliced
4garlic cloves,minced
2tbspginger,minced, peeled
1lbchicken breasts,boneless skinless
salt and freshly ground pepper
6½cupschicken broth,low-sodium
2½tbspsoy sauce,or more to taste
2tbspmirin
2tbsprice vinegar
1tbspSriracha
1tbspsesame oil
1tbspgranulated sugar
3cupsNapa cabbage,slightly packed, chopped
6ozcrimini mushrooms,sliced
4⅓ozdry ramen,(1 packet), seasoning packets discarded
½cupcilantro,chopped
Preparation
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
Add the carrots and sauté for 3 minutes then add green onions, garlic, and ginger and sauté for 2 minutes longer, set aside.
Cover the chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet.
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Season both sides of chicken lightly with salt and pepper, then add to pot and cook until browned on both sides.
Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture.
Bring to a boil then reduce heat to medium-low, cover and simmer, for about 5 to 7 minutes until chicken has cooked through.
Remove the chicken breasts from the soup and transfer to a cutting board. Let rest for 5 minutes, then cut into strips.
Stir in sugar, cabbage and mushrooms and return soup to a boil.
Add noodles and cook 3 to 5 minutes longer until noodles are tender. Stir in the chicken.
Serve warm sprinkled with cilantro, and enjoy!
