rock’s post: asian-inspired chicken noodle soup

I have to confess, I love ramen.  The only problem is that we live very far from any good ramen restaurant.  To fix my ramen craving  means an expensive airplane ticket to Vancouver or this chicken noodle soup!

Our friend suggested to watch “the mind of a chef” on Netflix.  On the show, Chef David Chang made a very interesting chicken noodle soup using Asian flavours.  This recipe is based on that and I changed it a little to my taste and you can do the same !

This makes 2 large servings.

4 chicken thighs  /  soy sauce to taste  /  1 tbsp sesame oil /  2-3 stalks of celery /  2-3 carrots /  half a medium yellow onion  /  half a bunch of green onions  /  2 portions of any Asian noodles – this time we used Sichuan dandan noodle  /  1/2 tbsp black peppercorns  /   1 star anise (optional)  /  cilantro (optional)  /  salt to taste


I do two different broths, the vegetable and chicken.  My french roots tell me to use mirepoix for the vegetal stocks: onion, carrots and celery.  I add green onion, some pepper corn and an anise star;  it has a licorice flavour, it can be strong for some people, so use with caution.  Very roughly chop up the vegetables and put in a medium pot.  Add water to cover the vegetables and bring to a boil and then reduce to a simmer.

In a large pot, add the chicken and then at least enough water to cover.  Bring to a boil and then reduce the heat and let the chicken poach until it is cooked.  Remove the chicken and let it cold down on the side.


Now boil the chicken broth down a little bit to concentrate the flavour.  The key is to taste until you like the result.  In the meantime, shred the chicken using two forks or your fingers.  Flavour with about 1 tablespoon of soy sauce and 1/2 tablespoon of sesame oil and toss together.

Now it is time to put the asian flavour together.  Add the vegetable broth to the chicken one.  I use three ladles; again, I tasted it.  You can add as much vegetable broth as you like to your taste.  Add 1 tablespoon of soy sauce and 1/2 tablespoon of sesame oil to it.  You can add more soy sauce to taste if you want and add salt to taste.

When you are happy of the broth’s flavour, cook the noodles into it.  The noodles will taste way better like that.  I used Sichuan dandan noodles but use the one you like.

When the noodles are ready, set them into a bowl.  Set the chicken over the noodles.  Gently add the broths in the bowl.  Garnish the soup with some sliced green onions and cilantro.


I really like the asian taste of the soup.  It isn’t ramen but it is the next best thing!



3 thoughts on “rock’s post: asian-inspired chicken noodle soup

  1. Many Asian broths are complicated are time-consuming so I stick to ones that are super quick and simple. Miso paste is a good base for a light soup (with wakame, daikon, wispy egg, etc). I also like a simple Korean style broth with boiled seaweed sheets, daikon, dried anchovies (guts removed), and sometimes shiitake mushrooms. Flavor with fish sauce/soy sauce/salt and a little sugar.

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