Toasted Sesame Noodle Soup Recipes

SESAME-GINGER CHICKEN NOODLE SOUP

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.

TOASTED SESAME NOODLE SOUP

Steps:

• Heat 1/4 cup dressing in medium saucepan over medium heat. Add carrots, garlic and ginger; stir. Cook, stirring frequently, 4 min.
• Add water, soy sauce, bouillon cube and remaining dressing; stir. Bring to boil. Add pasta; stir. Cook 8 min. or just until pasta is tender. Remove from heat.
• STIR in bok choy; cover. Let stand 5 min. Sprinkle with green onions before serving.