Best 7 Sesame Ginger Chicken Noodle Soup Recipes

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Welcome to the world of tantalizing flavors and comforting warmth, where the scent of sesame and ginger dances through the air, inviting you to embark on a culinary journey. In this article, we will guide you in discovering the best recipe for an exquisite "Sesame Ginger Chicken Noodle Soup", a dish that promises to transport your taste buds to a realm of pure bliss. As you read through, prepare yourself to learn the art of combining fresh ingredients, aromatic spices, and a symphony of flavors that will leave you craving for more. Let's dive in and explore the secrets behind creating the ultimate sesame ginger chicken noodle soup.

Here are our top 7 tried and tested recipes!

SESAME GINGER CHICKEN NOODLE SOUP



Sesame Ginger Chicken Noodle Soup image

Sesame Ginger Chicken Noodle Soup is full of Asian inspired flavors. This soup is a cold fighting soup full of healthy ingredients to boost your immune system in the winter. This soup freezes great as well.

Provided by Julia

Categories     Soup, Dinner, Freezer Friendly

Time 35m

Number Of Ingredients 13

2 Tablespoons sesame oil
1/2 large onion, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
2 carrots, shredded
1 small zucchini, shredded
8 cups low sodium chicken broth
2 cups cook chicken, chopped
1/4 teaspoon red pepper flakes
Dash of salt and pepper
8 oz wide egg noodles
Cilantro, chopped
Lime wedges

Steps:

  • In a large pot heat the sesame oil over medium heat. Add the onion, garlic, and ginger and saute until translucent, about 5 minutes.
  • Stir in the carrots and zucchini and continue to cook for 3 minutes.
  • Stir in the chicken broth. Bring the soup to a boil and stir in the chicken, red pepper flakes, salt and pepper. Simmer the soup for 15 minutes.
  • Stir in the egg noodles and continue to simmer until the noodles are al dente.
  • Remove from heat and garnish with cilantro with lime wedges on the side.
  • Let cool completely and freeze the remaining soup.

SESAME-GINGER CHICKEN NOODLE SOUP



Sesame-Ginger Chicken Noodle Soup image

This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it's richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.

Provided by Sue Li

Categories     soups and stews, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons toasted sesame oil, plus more for serving
2 bone-in, skin-on chicken breasts (about 1 1/2 pounds)
Kosher salt
1 (2-inch) piece fresh ginger, sliced, plus extra julienned ginger, for garnish
1/4 cup rice cooking wine or any type of white wine
12 ounces fresh ramen noodles or 8 ounces dried ramen noodles
2 scallions, thinly sliced
Ground white or black pepper, for serving

Steps:

  • Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
  • Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
  • Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
  • Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
  • Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 34 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1665 milligrams, Sugar 2 grams, TransFat 0 grams

SESAME NOODLES WITH CHICKEN



Sesame Noodles with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound spaghetti or Chinese egg noodles
2 tablespoons toasted sesame oil
1 garlic clove, peeled
1 (1-inch) piece peeled fresh ginger
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons dark brown sugar
1 tablespoon rice vinegar
3/4 teaspoon crushed red pepper
1/4 cup hot water
1 Kirby cucumber, halved and sliced
1 cup shredded cooked chicken
6 scallions (white and green parts), sliced
1/4 cup dry-roasted peanuts, chopped

Steps:

  • Game Plan: Make the sauce while the noodles cook.
  • Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
  • To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
  • To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.

GINGER CHICKEN NOODLE SOUP



Ginger Chicken Noodle Soup image

This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! -Brandy Stansbury, Edna, Texas

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
2 medium carrots, shredded
3 tablespoons sherry or reduced-sodium chicken broth
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 to 3 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
6 cups reduced-sodium chicken broth
1 cup water
2 cups fresh snow peas, halved
2 ounces uncooked angel hair pasta, broken into thirds

Steps:

  • In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.

Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

GINGER CHICKEN NOODLE SOUP



Ginger Chicken Noodle Soup image

The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only brighten the flavor--their subtle heat and pepperiness may even help clear congestion.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Number Of Ingredients 15

2 tablespoons white or yellow miso
1 tablespoon dry white wine
1 1/2 teaspoons packed dark-brown sugar
1 1/2 teaspoons toasted sesame oil
4 1/2 teaspoons grated ginger (from a 3-inch piece)
2 bone-in, skin-on chicken-breast halves (each 10 ounces)
Safflower oil, for baking sheet
6 cups Essential Chicken Stock
3 1/2 ounces fresh shiitake-mushroom caps, halved
1 tablespoon tamari or soy sauce
Coarse salt
8 ounces dried udon noodles
1 bunch watercress, tough stems removed (about 3 cups)
4 scallions, cut into 2-inch lengths and finely julienned (about 1/2 cup)
1/2 cup grated daikon radish

Steps:

  • Stir together miso, wine, brown sugar, sesame oil, and 1 1/2 teaspoons ginger. Rub mixture all over chicken and under skin; let stand 1 hour. Preheat oven to 450 degrees with rack in upper third. Place chicken, skin-side up, on a lightly oiled rimmed baking sheet; roast until a thermometer inserted in thickest part of breasts (avoiding bone) registers 135 degrees, 12 to 14 minutes. Increase heat to broil and cook, rotating pan, until skin is crisp and thermometer registers 160 degrees, 3 to 4 minutes more. Let rest 15 minutes; remove meat from bones and slice crosswise.
  • Bring stock and mushrooms to a boil in a medium pot, then reduce heat and simmer until mushrooms are tender, about 15 minutes. Stir in remaining 1 tablespoon ginger and tamari; season with salt. In another pot, cook udon in salted boiling water according to package instructions; drain and rinse. Divide udon, broth, and mushrooms among bowls. Top with chicken, watercress, and scallions; serve, with daikon.

CHICKEN AND NOODLES IN SESAME-GINGER DRESSING



Chicken And Noodles In Sesame-Ginger Dressing image

Provided by Marian Burros

Categories     dinner, main course

Time 45m

Yield Six servings

Number Of Ingredients 13

3 large whole skinless, boneless chicken breasts, about 3 pounds
24 ounces fresh Chinese thin egg noodles or fresh linguine
6 cloves garlic, minced
2 tablespoons minced fresh ginger
1/2 cup Oriental sesame paste
5 1/2 tablespoons low-sodium soy sauce
1 tablespoon sugar
1 tablespoon hot chili oil
3 tablespoons Oriental sesame oil
3 tablespoons rice vinegar
3 tablespoons white wine or dry vermouth
6 scallions, sliced
6 tablespoons chopped fresh coriander

Steps:

  • Preheat the oven to 375 degrees.
  • Divide the breasts in half, remove the cartilage and place them in a roasting pan. Roast for 25 minutes. Remove from the oven and cool.
  • Cook the noodles in boiling water until done, about two minutes. Drain and run cold water over them. Drain.
  • Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well. Toss with the noodles and scallions.
  • Shred the chicken and mix with the noodles. Add the coriander and toss.

Nutrition Facts : @context http, Calories 931, UnsaturatedFat 26 grams, Carbohydrate 89 grams, Fat 37 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 613 milligrams, Sugar 5 grams, TransFat 0 grams

CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS



Chinese Chicken Noodle Soup with Sesame and Green Onions image

Categories     Soup/Stew     Chicken     Onion     Pasta     Poultry     Dinner     Lunch     Winter     Cabbage     Noodle     Sesame     Bon Appétit     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 15

1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro

Steps:

  • Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
  • Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
  • Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
  • Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
  • Sold at Middle Eastern markets, natural foods stores and some supermarkets.
  • ** Available at Asian markets, specialty foods stores and some supermarkets.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling while you're cooking.
  • Use Fresh Ingredients: Fresh ingredients will give your soup the best flavor. If possible, use organic or locally-sourced ingredients.
  • Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Cook it just until it's cooked through, about 10-12 minutes.
  • Use a Good Quality Broth: The broth is the base of your soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
  • Add Vegetables: Vegetables add flavor, texture, and nutrients to your soup. Feel free to add any vegetables you like, such as carrots, celery, onions, broccoli, or bok choy.
  • Season to Taste: Once your soup is finished, taste it and adjust the seasonings as needed. Add more salt, pepper, or ginger if desired.

Conclusion:

This sesame ginger chicken noodle soup is a delicious and easy-to-make meal that is perfect for a cold day. It's packed with flavor and nutrients, and it's sure to warm you up from the inside out. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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