Name: Peanut Ginger Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: For the sauce; ½ cup plus 2 tablespoons low-sodium soy sauce or tamari; ¼ cup honey; 2 tablespoons balsamic vinegar; 2 tablespoons rice vinegar; 3 tablespoons creamy peanut butter or tahini; 1 tablespoon molasses (optional); 2 tablespoons fresh grated ginger, divided; 3 garlic cloves, finely minced; ⅓ cup water; For the soup; 8 ounces egg noodles or rice noodles; 2½ cups low-sodium chicken or vegetable broth; 2 cups cooked shredded chicken; 2 cups fresh baby spinach, roughly chopped; For the mushrooms; 2 tablespoons sesame oil or olive oil; 3 cups sliced shiitake or cremini mushrooms; 2 shallots, finely chopped; Freshly ground black pepper, to taste; 2 tablespoons sesame seeds; For serving; 2 green onions, chopped

Peanut Ginger Noodle Soup

Print Recipe

A comforting bowl of noodle soup featuring a rich peanut-ginger sauce, tender chicken, and umami mushrooms.

Author: Chef Rina
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 4 1x
Category: Soups
Cuisine: Asian Fusion

Ingredients

Scale

For the sauce
½ cup plus 2 tablespoons low-sodium soy sauce or tamari
¼ cup honey
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
3 tablespoons creamy peanut butter or tahini
1 tablespoon molasses (optional)
2 tablespoons fresh grated ginger, divided
3 garlic cloves, finely minced
⅓ cup water
For the soup
8 ounces egg noodles or rice noodles
2½ cups low-sodium chicken or vegetable broth
2 cups cooked shredded chicken
2 cups fresh baby spinach, roughly chopped
For the mushrooms
2 tablespoons sesame oil or olive oil
3 cups sliced shiitake or cremini mushrooms
2 shallots, finely chopped
Freshly ground black pepper, to taste
2 tablespoons sesame seeds
For serving
2 green onions, chopped

Instructions

Whisk together all sauce ingredients in a medium bowl until smooth and set aside.
Cook noodles according to package directions until al dente, drain, and set aside.
In a large pot, bring broth to a simmer and add half the sauce. Simmer for 2-3 minutes, then add spinach and chicken. Cook until spinach wilts and chicken is heated through.
Heat oil in a skillet over medium-high heat. Add mushrooms and sauté until golden brown, about 5-6 minutes.
Add shallots to mushrooms and cook for 2-3 minutes until softened. Stir in remaining ginger and cook for 30 seconds.
Season mushrooms with black pepper and sprinkle with sesame seeds. Remove from heat.
Toss cooked noodles with remaining sauce until glossy.
To serve, divide noodles among four bowls, ladle broth mixture over noodles, top with mushroom mixture, and garnish with green onions.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 450 Kcal
Sugar: 18g
Sodium: 890mg
Fat: 16g
Saturated Fat: 3g
Carbohydrates: 52g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg

Keywords: peanut ginger noodle soup, asian noodle soup, peanut soup, ginger soup, comfort food

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