Asian Chicken Noodle Soup

Ingredients 

• 2 Tbsp vegetable oil
• 1 cup diced carrots (about 2 large)
• 6 green onions , sliced (1 1/2 cups)
• 4 garlic cloves , minced
• 2 Tbsp minced peeled ginger
• 1 lb boneless skinless chicken breasts
• Salt and freshly ground white or black pepper
• 6 1/2 cups low-sodium chicken broth
• 2 1/2 Tbsp soy sauce , or more to taste
• 2 Tbsp mirin
• 2 Tbsp rice vinegar
• 1 Tbsp Sriracha
• 1 Tbsp sesame oil
• 1 Tbsp granulated sugar
• 3 cups slightly packed chopped Napa cabbage
• 6 oz crimini mushrooms , sliced
• 1 (4.3 oz) package dry ramen, seasoning packets discarded
• 1/2 cup chopped cilantro 

Instructions

1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
2. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large pot over medium-high heat. 
3. Season both sides of chicken lightly with salt and pepper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side. 
4. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. 
5. Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about 5 - 7 minutes. 
6. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.  
7. Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.

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