Wicked Chinese Chicken Noodle Soup

Wicked Chinese Chicken Noodle Soup Recipe - Vegan

Region / culture: China | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Wicked Chinese Chicken Noodle Soup is a flavorful and satisfying dish that combines the bold flavors of Chinese cuisine with the comfort of a warm bowl of soup. This recipe features tender pieces of fake seitan marinated in a savory soy sauce mixture, combined with fresh vegetables, noodles, and a rich broth.

History

This recipe draws inspiration from traditional Chinese chicken noodle soup, a popular dish in Chinese cuisine that is known for its comforting and aromatic flavors. By using fake seitan as a meat substitute, this recipe offers a vegetarian twist on the classic dish.

Ingredients

1 lb (454 g) fake chicken (such as chicken-style seitan), cut into bite-sized pieces
3 tbsp soy sauce
2 tbsp dry sherry
2 tbsp oriental sesame oil
3 garlic cloves, minced
3 tbsp tahini
2 tbsp minced peeled fresh ginger
1 tbsp sugar
1 tbsp seasoned rice vinegar
1.5 tsp chili-garlic sauce
4 cup chopped napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cup un-chicken broth
1 x 14 oz (397 g) package fresh yakisoba noodles or Chinese pan-fry noodles
0.5 cup chopped fresh cilantro

How to prepare

In a medium bowl, stir together chicken, soy sauce, sherry, and 1 tbsp sesame oil.
Let the mixture stand for 20 minutes or refrigerate for up to 2 hours.
In a small bowl, whisk together garlic, tahini, ginger, sugar, vinegar, and chili sauce.
Heat the remaining 1 tbsp sesame oil in a heavy large pot over medium-high heat.
Add cabbage and green onions, and sauté until the cabbage is tender, about 5 minutes.
Add broth and bring it to a boil.
Add the chicken with marinade and the tahini-garlic mixture.
Reduce the heat to low and simmer until the chicken is cooked through, about 5 minutes.
Cook noodles in a large pot of boiling salted water until tender, about 5 minutes.
Drain the noodles.
Add the drained noodles to the soup in the pot.
Stir in half of the cilantro.
Season the soup with salt and pepper.
Sprinkle with the remaining cilantro.

Variations

Substitute tofu or tempeh for the fake seitan for a different protein option.
Add additional vegetables such as bell peppers, mushrooms, or snow peas for extra flavor and nutrition.
Use different types of noodles such as rice noodles or udon noodles for a unique twist.

Cooking Tips & Tricks

Marinate the fake seitan for at least 20 minutes to allow the flavors to fully develop.

- Use fresh ginger and garlic for the best flavor in the tahini-garlic mixture.

- Adjust the amount of chili sauce to suit your spice preference.

- Be sure to cook the noodles separately before adding them to the soup to prevent them from becoming mushy.

Serving Suggestions

Serve the Wicked Chinese Chicken Noodle Soup hot, garnished with fresh cilantro and a sprinkle of sesame seeds. Pair it with a side of steamed vegetables or a crisp salad for a complete meal.

Cooking Techniques

Sauté the cabbage and green onions until tender before adding the broth to enhance their flavors.

- Simmer the soup on low heat to allow the flavors to meld together.

- Season the soup with salt and pepper to taste before serving.

Ingredient Substitutions

Use chicken or beef broth instead of un-chicken broth for a non-vegetarian version.

- Substitute peanut butter for tahini in the tahini-garlic mixture for a nutty flavor.

Make Ahead Tips

Marinate the fake seitan in advance and store it in the refrigerator for up to 2 hours before cooking.

- Prepare the tahini-garlic mixture ahead of time and refrigerate it until ready to use.

Presentation Ideas

Serve the Wicked Chinese Chicken Noodle Soup in individual bowls, garnished with a sprig of fresh cilantro and a drizzle of sesame oil. Pair it with a side of steamed rice or crispy wontons for a complete meal.

Pairing Recommendations

Pair this soup with a refreshing cucumber salad or a side of pickled vegetables to balance out the rich flavors. For a beverage pairing, serve with a chilled glass of green tea or a light lager beer.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through, stirring occasionally to prevent sticking.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 5g

- Sugars: 7g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 30%

- Calcium: 8%

- Iron: 15%

Alergens

Contains soy and wheat.

Summary

This Wicked Chinese Chicken Noodle Soup is a balanced meal that provides a good source of protein, fiber, and essential vitamins and minerals. It is a satisfying and nutritious option for a comforting meal.

Summary

Wicked Chinese Chicken Noodle Soup is a delicious and satisfying dish that combines the bold flavors of Chinese cuisine with the comfort of a warm bowl of soup. With tender fake seitan, fresh vegetables, noodles, and a rich broth, this recipe is sure to become a favorite for vegetarians and meat-eaters alike. Enjoy this flavorful and nutritious soup for a comforting meal that is perfect for any occasion.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl eager to learn the secrets of the kitchen from my mother. We were visiting our neighbors, the Chang family, who had recently moved to our small town from China. Mrs. Chang was a wonderful cook, and I was always fascinated by the exotic flavors and ingredients she used in her dishes.

One rainy afternoon, Mrs. Chang invited me into her kitchen to watch her make a special soup she called Wicked Chinese Chicken Noodle Soup. I remember the steam rising from the pot, carrying with it the tantalizing scents of ginger, garlic, and soy sauce. Mrs. Chang moved around the kitchen with grace and precision, chopping vegetables, marinating the chicken, and stirring the broth with a practiced hand.

As I watched her work, I was filled with a sense of wonder and excitement. I had never seen a soup like this before, with its rich broth, tender chicken, and chewy noodles. Mrs. Chang explained each step of the process to me, teaching me about the importance of balancing flavors and textures in Chinese cooking.

When the soup was finally ready, Mrs. Chang ladled out two steaming bowls and we sat down at the kitchen table to eat. The first spoonful was a revelation - the broth was savory and fragrant, the chicken tender and juicy, and the noodles perfectly cooked. I savored each bite, feeling the warmth of the soup spread through me and knowing that I had discovered something truly special.

From that day on, I was determined to learn how to make Wicked Chinese Chicken Noodle Soup for myself. I spent hours in my own kitchen, practicing the techniques Mrs. Chang had taught me and experimenting with different ingredients to perfect the recipe. Over time, I added my own touches to the soup, incorporating fresh herbs, spicy peppers, and other flavors that reminded me of my own heritage.

As the years passed, I became known in my family and community as the expert on Chinese cuisine, thanks in large part to my mastery of Wicked Chinese Chicken Noodle Soup. I delighted in sharing the recipe with friends and loved ones, watching their faces light up as they took their first taste of the rich, flavorful broth.

Now, as I sit here in my kitchen, preparing a pot of Wicked Chinese Chicken Noodle Soup for my own grandchildren, I am filled with gratitude for the chance I had to learn from Mrs. Chang all those years ago. Her kindness and generosity opened up a world of culinary adventure for me, and I will always be grateful for the gift of this delicious recipe.

As I stir the fragrant broth and chop the vegetables with practiced ease, I feel a sense of connection to the past and to all the generations of cooks who have come before me. In each spoonful of soup, I taste the love and care that went into creating this dish, and I know that I am passing on a tradition that will be cherished by my family for years to come.

And so, as I ladle out bowls of Wicked Chinese Chicken Noodle Soup for my grandchildren, I smile and think of Mrs. Chang and the day that she first introduced me to this wonderful recipe. I thank her silently for her guidance and inspiration, and I hope that one day my own grandchildren will carry on the tradition of making this delicious soup, sharing it with their own loved ones and creating memories that will last a lifetime.