1. In a large pot set over medium heat, sauté onion in sesame oil for 3–4 minutes or until translucent.
2. Add garlic, ginger, chicken and mushrooms. Cook until the outer surface of chicken is cooked, about 5 minutes.
3. Add chicken broth, water and carrots and bring to a boil.
4. When the soup begins to boil, add soy sauce, sriracha, rice vinegar and broccoli. Reduce heat and simmer for approximately 20 minutes.
5. Meanwhile, cook noodles* according to package directions. Rinse well.
6. Remove soup from heat and remove chicken. Cut chicken into bite-sized pieces and return to soup. Add noodles.
7. Top soup with bok choy, green onions, cilantro, sesame seeds and chili flakes.
Soup can be stored in the fridge for 3 days, but does not freeze well.
Chef’s Secret:
* You can replace soba noodles with any other Asian noodles of your choice. Uncooked rice noodles (use 150 g) or ramen noodles can be added directly to the hot soup.
This recipe is created by montougo.ca.