Name: Teriyaki Chicken Noodle Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 cup lower-sodium soy sauce -; 1/4 cup light brown sugar -; 1/4 cup mirin -; 1 tablespoon grated fresh ginger (from one 5-inch piece) -; 2 teaspoons grated garlic (from 4 medium cloves) -; 1 1/2 pounds boneless, skinless chicken thighs -; 2 (7.1-ounce) packages instant udon noodles -; 4 medium scallions -; 3 tablespoons grapeseed oil, divided -; 6 cups low-sodium chicken broth -; 3 bunches baby bok choy, separated into individual leaves -; 1 cup sliced baby bella or crimini mushrooms -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Teriyaki Chicken Noodle Soup

1. 1 cup lower-sodium soy sauce -

2. 1/4 cup light brown sugar -

3. 1/4 cup mirin -

4. 1 tablespoon grated fresh ginger (from one 5-inch piece) -

5. 2 teaspoons grated garlic (from 4 medium cloves) -

6. 1 1/2 pounds boneless, skinless chicken thighs -

7. 2 (7.1-ounce) packages instant udon noodles -

8. 4 medium scallions -

9. 3 tablespoons grapeseed oil, divided -

10. 6 cups low-sodium chicken broth -

11. 3 bunches baby bok choy, separated into individual leaves -

12. 1 cup sliced baby bella or crimini mushrooms -

How to cook deliciously - Teriyaki Chicken Noodle Soup

1. Stage

Marinate the chicken: Stir together the soy sauce, sugar, mirin, ginger, and garlic in a large bowl. Add the chicken and toss to coat. Cover tightly with plastic wrap and place in the refrigerator for at least 20 minutes or up to 1 hour (beyond that, the high concentration of soy sauce can affect the texture of the chicken).

2. Stage

While the chicken marinates, cook the noodles: Prepare the noodles according to package directions.

3. Stage

Chop the scallions: Chop the scallions, separating the white and pale green parts from the dark green parts; set aside.

4. Stage

Brown the marinated chicken: Remove the chicken from the refrigerator. Set a colander or large strainer over a bowl and drain, allowing the excess to drip off. Reserve 1/4 cup marinade; discard remaining marinade. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the chicken and cook until golden brown on both sides and a thermometer inserted into the chicken registers 165°F, 4 to 5 minutes per side. Transfer to a medium bowl.

5. Stage

Build the broth: Heat the remaining 1 tablespoon oil in a large Dutch oven over medium-high. Add the chopped white and pale green scallions; cook, stirring occasionally, until fragrant and translucent, about 1 minute. Add 1/4 cup reserved marinade to the Dutch oven. Cook, stirring occasionally, until the sauce is thickened, about 2 minutes. Gradually add the broth, stirring constantly, until combined. Bring to a boil over high.

6. Stage

Shred the chicken: While the broth is coming to a boil, shred the chicken into bite-size pieces using two forks. Add the shredded chicken and its accumulated juices to the Dutch oven and bring back to a simmer over medium.

7. Stage

Cook the bok choy and mushrooms: Add the bok choy and mushrooms to the Dutch oven and cover. Reduce the heat to a simmer over medium; cook, covered, until the bok choy stalks and mushrooms are tender, 3 to 5 minutes.

8. Stage

Add the noodles and serve: Add the cooked noodles to the Dutch oven and stir to combine. Divide the soup among 4 bowls, sprinkle with the dark green scallions, and serve. You can store the soup in an airtight container for up to 4 days, or freeze it for up to 3 months. Love the recipe? Leave us stars and a review below!