Asian Cuisine

Teriyaki Chicken Noodle Soup

Teriyaki soup in a plate

Indulge in the comforting warmth and rich flavours of this Teriyaki Chicken Noodle Soup – a delicious fusion of savoury teriyaki-marinated chicken and hearty vegetables simmered in a fragrant broth. Treat yourself to a bowlful of this soul-soothing soup, guaranteed to elevate your taste buds and nourish your body with every spoonful.

For the Teriyaki Chicken:

  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons vegetable oil, for cooking

For the Soup:

  • 6 cups chicken broth
  • 2 cups water
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 8 ounces udon noodles or any noodles of your choice
  • Salt and pepper to taste
  • Green onions, sliced, for garnish
  • Sesame seeds, for garnish
  • Red pepper flakes, for garnish (optional)

Method of preparation:

In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki marinade.

Place the thinly sliced chicken breasts in a shallow dish and pour half of the teriyaki marinade over them. Reserve the other half for later. Let the chicken marinate for at least 15 minutes.

In a large pot, heat vegetable oil over medium-high heat. Add the marinated chicken slices and cook until browned and cooked through, about 5-6 minutes. Once cooked, remove the chicken from the pot and set aside.

In the same pot, add diced onion and minced garlic. Sauté until the onion is translucent, about 2-3 minutes.

Add chicken broth, water, sliced carrots, sliced celery, soy sauce, rice vinegar, brown sugar, and sesame oil to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.

Meanwhile, cook the udon noodles according to the package instructions. Drain and set aside.

In a small bowl, mix cornstarch with water to make a slurry. Stir the slurry into the soup to thicken it slightly.

Add the cooked chicken slices and cooked noodles to the soup. Stir to combine and let it simmer for another 2-3 minutes.

Taste the soup and adjust seasoning with salt and pepper if needed.

Serve the Teriyaki Chicken Noodle Soup hot, garnished with sliced green onions, sesame seeds, and red pepper flakes if desired.

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