Wednesday, February 24, 2010

Chicken Noodle Soup with Tahini and Green Onions

This is a very interesting soup recipe I got off of the Epicurious website way back in 2002. They call in "Chinese Chicken Noodle Soup with Sesame and Green Onions". I have modified the recipe a bit, and changed the title. While the soup is definitely Asian inspired, I have never seen tahini used in Chinese cuisine. But maybe I'm missing something?

Anyhow, I usually make this soup with chicken breast, but my store was out so I got thighs instead and the soup did not suffer one bit!

This recipe makes a HUGE pot of soup, and it's a good thing, too, because it's so good you will really want the leftovers for lunch!

Chicken Noodle Soup with Tahini and Green Onions

1 Pound Boneless Skinless Chicken Breast, Thigh, or a Combination Cut into Bite-Sized Pieces
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1 Tbsp Sesame Oil
3 Cloves Garlic, Minced or Pressed
3 Tbsp Tahini
2 Tbsp Minced Fresh Ginger (1 Tbsp if from a jar)
1 Tbsp Sugar
1 Tbsp Rice Vinegar
2 tsp Chili-Garlic Paste (more or less to taste)
1 Tbsp Canola Oil
1-2 tsp Sesame Oil
4 Cups Chopped Napa or Green Cabbage
6 Green Onions, Thinly Sliced
8 Cups Chicken Broth
1 Package Fresh Asian Noodles (Mine was 9 ounces)
1/2 Cup Chopped Fresh Cilantro

Stir Chicken, soy sauce, Sherry, and 1 Tbsp sesame oil in a medium bowl. Set aside while you prepare the rest of the ingredients.

Whisk the garlic, tahini, ginger, sugar, vinegar and chili sauce in a small bowl.

Heat 1 Tbsp canola oil and 1-2 tsp sesame oil over medium heat. add cabbage and green onions and saute until cabbage is tender, 5-10 minutes. Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked, about 5-8 minutes.

Cook noodles according to package directions. Drain and add to the soup in the pot. Stir in half of the cilantro. Season soup with salt and pepper and sprinkle with remaining cilantro.

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