A Twist to the Classic Chicken Noodle Soup

Share on FacebookShare on Google+Tweet about this on TwitterDigg thisPin on PinterestShare on YummlyShare on StumbleUponEmail this to someonePrint this page

What is it about Chicken Noodle Soup (CNS) that makes us instantly feel better? It’s warm, it’s comforting and it’s the best cure for whatever ails you: a cold, the flu, a bit down in the dumps and so on. Every culture seems to have a version of CNS but now I’ve come up with my own and here it is: A  Twist to the Classic Chicken Noodle Soup.
Can Chicken Noodle Soup (CNS) be improved on?  I think we can benefit from an adult version with the addition of Chili’s, Ginger and Miso. After all CNS is chicken, noodles and vegetables in a soothing broth. Why not combine all of this in a soup that will warm your bones and cure your ailments in a new twist to the classic?
The heat of chili’s always clears my head, ginger is my go to for any queasiness and the fermented miso gives us the benefit of probiotics (but please take care not to boil the miso for the probiotic benefits).

The addition of shrimp makes this such an elegant dish.

When I heard about the JSL Foods 2nd Annual Fortune Asian Noodle Blogger Recipe Challenge I knew my entry would be this version of CNS.

5 from 2 votes
Print

A New Twist to Chicken Noodle Soup

Can Chicken Noodle Soup (CNS) be improved on?  I think so with the addition of Chili's, Ginger and Miso.  If your sensitive to the heat of the chili's substitute minced garlic for the chili-garlic paste.  You like it hot?  Feel free to increase the amount or stir it into the soup afterward.  

Servings 4
Author Monica

Ingredients

  • 1 tbsp Sesame Oil
  • 1/2 tbsp Chili Garlic Paste plus more to taste
  • 1 tbsp Fresh Ginger peeled and minced
  • 1 quart Chicken or Vegetable Stock
  • 2 Cups Water
  • 1 Package of Original Flavor Fortune Udon Noodles
  • 10 oz Butternut Squash or Sweet Potato spiralized noodles
  • 6 oz Snow Peas
  • 1 pound Cooked Chicken
  • 1 tbsp White Miso
  • 1 tbsp Fish Sauce

Optional Garnshes

  • Sliced Jalapeno
  • Siracha
  • Thai Basil and/or Cilantro Leaves
  • Lime Wedges
  • Sliced Scallions
  • Sliced Water Chestnuts
  • Steamed and Peeled Shrimp

Instructions

  1. Gently heat the sesame oil in a 3-5 quart heavy bottomed pan, add the ginger and chili garlic paste and stir until fragrant.  Add the stock, water and the flavor package from the fortune udon noodle's then bring to a boil then reduce the heat to a simmer for 10 minutes. 

  2. Add the udon noodles, the spiralized noodles, the snow peas and the cooked chicken to the stock.  Continue simmering for 3-4 minutes then remove from the heat.   

  3. With a ladle transfer 1 cup of broth to a measuring cup or small bowl.  Dissolve the miso in the warm stock then return it to the pot and stir in the fish sauce.  

  4. Taste the soup and adjust the seasonings with additional miso, fish sauce or garlic chili paste if desired.  

Recipe Notes

In developing this recipe I experimented with different flavors of  Fortune Udon Noodles: Original, Chicken and Mushroom.  They are all really good. I chose the original for this recipe but your taste may differ.  The mushroom was a close runner up and the chicken gives the broth a boost of chicken flavor.  I hope you try this recipe with all of them to find your favorite.  

Looking for the Fortune Noodle Products?   You can find them at Shop Rite or Safeway

Thanks to JSL Foods Inc. for offering this challenge, providing the udon noodles and the inspiration for this recipe. Best of luck to all of the talented bloggers who are in the challenge with me!  Check out all of the recipes on the JSL Foods Facebook & Twitter  pages or search for the  hashtags #Fortune, #ChefYaki across all platforms.  Looking for the Fortune Noodle Products?   You can find them at Shop Rite or Safeway.

.

 

24 Comments

Leave a Reply