No need to order takeout with this sweet and spicy chicken recipe. You’ll be shocked…
A blast of authentic Asian flavors will make you question if you really ever need classic chicken noodle soup ever again.
Technically this is a variation of chicken noodle soup – just so much better in my opinion. This recipe is not difficult but it does require a few additional ingredients that the average family (including myself) don’t have on hand 100% of the time. When I really got into Asian cooking during quarantine I loaded up and tried to find fun and new ways to use these ingredients. It’s also not authentic by any means. It’s the perfect in between to a great tasting Asian dish without being super knowledgeable in this cuisine.
I am also aware that there is a mix of ingredients from different regions that make up this soup. Make it your own and however you want it. It’s whatever you like!
I would say it’s well worth it if you love dishes such as wonton soup, potstickers and ramen bowls. This is a hyped up wonton soup with a lot of Asian flavors running through it. It also can be dressed up with a runny egg, shredded vegetables and as much hot sauce as your tummy can handle. I make it “to order” for whatever I’m feeling that day.
This is also a great go-to for those days where you’re feeling a bit under the weather. The spicy broth is great for clearing sinuses and warming our soul. Miso has a plethora of vitamins and minerals too.
I made a side of faux chili oil too. This is NOT a standard way of making chili oil, but this was a last minute attempt for something quick, rich and spicy…and optional for those who don’t do much heat.
- 1 pound ground chicken raw
- ¾ cup coleslaw mix (shredded cabbage) finely chopped
- ¼ cup white mushrooms finely chopped
- ¼ cup green onion finely chopped
- 2 tablespoons hoisin sauce
- 1 teaspoon salt
- ½ teaspoon ginger paste
- ½ teaspoon pepper
- 1 (12 oz.) package wonton wrappers (about 60 wrappers/pack)
- ½ cup water
- 16 chicken wontons (see recipe above)
- 4 cups low sodium chicken broth
- 3 tablespoons miso paste
- 1 tablespoon garlic paste
- ¾ cup mushrooms quartered
- ½ medium onion chopped
- 1 jalapeno deveined, seeded, finely chopped
- 2 tablespoons garlic minced
- 3 tablespoons roasted red chili paste (or 2 tablespoons of sugar + 1 tablespoon garlic chili sauce)
- 2 tablespoons gochujang
Faux Chili Oil (optional)
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 teaspoon gochujang
- 1/2 teaspoon red pepper flakes
- Mix ground chicken, cabbage mix, mushrooms, onions, hoisin, ginger, salt and pepper. Mix and incorporate all ingredients. Do not overmix.
- Lay out 6 wraps at a time. When working on each wonton, dab all edges with water. In the middle of the wrapper, add 1 teaspoon of the mixture. Fold one corner of the wrapper over and seal the edges with your fingers.
- Let them dry.
- Turn stovetop to medium high heat. Spray down a large, shallow pot with non stick cooking spray. Add onion, mushrooms and jalapeño. Cook for 2 minutes. Add garlic, chili paste, gochujang. Stir and combine for 1 minute. Add stock. Let cook for 5 minutes.
- Using a small sieve, add miso paste into the sieve and lower it into the stock. Stir and blend the miso into the stock. Make sure all the miso is incorporated into the stock.
- In another frying pan with a lid, turn stovetop to medium high heat. Spray down the pan with non stick cooking spray. Lay dried (or frozen) wonton on the hot pan, let heat for 1 minute, add 1/3 C. of water and add lid to let steam for 2-3 minutes. Remove with a slotted spoon and add to the soup.
- Let soup cook for 15-20 minutes covered.
Faux Chili Oil (optional)
- In a small saucepan, add oils, chili flakes and gochujang. Cook on med heat for 5-10 minutes while whisking every minute.