What could be better on a cool autumn evening than a little heat in the soup bowl? I twiddled a little with sweet and spicy levels in this delicious soup to achieve a nice balance of flavors. The original recipe called for soba noodles, but I used ramen, as that’s what was handy. This was totally delicious.
Spicy ginger chicken noodle soup (modified from a Serious Eats recipe)
24 fluid ounces chicken broth
1/4 teaspoon Sriracha or other chili sauce
1/4 cup soy sauce
2″ piece fresh ginger, peeled and sliced
2 tablespoons brown sugar
1 tablespoon lime juice
3/4 pound boneless skinless chicken breast, cut into 3″ strips
1 cup sliced shiitake mushrooms
3 tablespoons chopped scallions
1 cup sugar snap peas
1 red bell pepper, cut into 1/8″ strips
12 ounces soba or ramen noodles
1/4 cup chopped cilantro
In a large pot, combine broth, chili sauce, soy sauce, ginger, brown sugar, and lime juice. Bring to a boil then cook, boiling, for 5 minutes.
Reduce heat to medium and add chicken and mushrooms. Let simmer for 15 minutes.
While chicken is cooking, fill a medium pot with cold water. Bring water to a boil, and add noodles. Cook for 4 minutes, then drain noodles and set aside.
Add scallions, snap peas, and red pepper to broth. Let cook one minute. Take off heat.
Divide noodles among serving bowls, then ladle in soup. Garnish with cilantro. Makes 4 servings.