Description
A comforting noodle soup built on a peanut-ginger sauce, tender mushrooms, and shredded chicken.
Ingredients
Scale
- For the sauce
- ½ cup plus 2 tablespoons low-sodium soy sauce or tamari
- ¼ cup honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice vinegar
- 3 tablespoons creamy peanut butter or tahini
- 1 tablespoon molasses (optional)
- 2 tablespoons fresh grated ginger, divided
- 3 garlic cloves, finely minced
- ⅓ cup water
- For the soup
- 8 ounces egg noodles or rice noodles
- 2½ cups low-sodium chicken or vegetable broth
- 2 cups cooked shredded chicken
- 2 cups fresh baby spinach, roughly chopped
- For the mushrooms
- 2 tablespoons sesame oil or olive oil
- 3 cups sliced shiitake or cremini mushrooms
- 2 shallots, finely chopped
- Freshly ground black pepper, to taste
- 2 tablespoons sesame seeds
- For serving
- 2 green onions, chopped
Instructions
- Whisk all sauce ingredients until smooth and set aside.
- Cook noodles according to package directions, drain, and reserve.
- Simmer broth with half the sauce, then add spinach and chicken.
- Sauté mushrooms in oil until golden, then add shallots, ginger, and garlic.
- Season mushrooms, add sesame seeds, and set aside.
- Toss noodles with remaining sauce until glossy.
- Assemble bowls with broth, noodles, mushrooms, and garnish.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg