I’ve been fighting the creeping crud and nothing helps fight germs better than a big bowl of soup, preferably spicy soup. This Chinese chicken noodle cabbage soup is perfect. The spicy broth clears the sinuses, the garlic, ginger and chili sauce have antibiotic qualities, and it tastes good too.
I adapted the recipe from a recipe I found on Epicurious. It’s not just smaller quantities though. My version has less sugar, and is a bit spicier (I wanted the heat more than sweetness). Gotta fight those germs! Also, since I didn’t have tahini handy (and wouldn’t want to buy it just for this), I ditched that and used peanut butter instead. I didn’t have seasoned rice vinegar either, so I substituted the regular kind. Their recipe cooked the chicken by boiling it in the soup. I decided I wanted more complex, caramelized flavor, so I cooked it with the cabbage. And, since I didn’t have sherry I reasoned that since sherry was essentially fortified wine, that some red wine and a drizzle of honey would work just fine. It did!
This is enough for one generous serving, or two smaller ones, depending on how hungry you are.
Chinese Chicken Noodle Cabbage Soup Substitutions and Variations
- Add some sliced mushrooms, broccoli, or snow peas to the soup (when you cook the cabbage and scallions)
- Substitute bok choy for the cabbage
- Want it spicier? Drizzle the finished soup with some sriracha or more chili garlic sauce
- Go with the original recipe and use the tahini instead of the peanut butter
- Like it less spicy? Use sriracha in the recipe instead of the chili garlic sauce
Chinese Chicken Noodle Cabbage Soup Ingredients
This is great for lots of recipes: put it in Chinese eggplant with garlic sauce, chili citrus chicken thighs, sesame noodles, or add a kick to scrambled eggs or meatloaf. Or, mix it into mayonnaise for chili aioli.
This is just about essential for Asian cooking. Use it in this recipe, or for an Asian cole slaw. Baste meat with it, or combine it with some soy sauce, garlic, ginger, sesame oil, and scallions for a quick dipping sauce.
Another essential for Asian cooking, great for salad dressings, shrimp, or teriyaki. Use it in Chinese cucumber salad, or saute it with some spinach.
More Asian Noodle and Soup Recipes
Got leftovers? This easy, flavorful stir-fry dish with chicken, noodles, and veggies is a great way to use them up.
Another takeout classic, which you can easily make yourself. Some recipes call for non-standard household ingredients like tahini or sesame paste. Great, but not necessarily available everywhere. But, lots of us have peanut butter! Use that instead. Then slurp up the noodles.
This is practically instant soup. Just dump, pour, heat, and eat. The whole thing takes 10 minutes if you have cooked leftover beef.
Like dan dan noodles? This version is much simpler, with more readily available ingredients. Make the chili oil, make the noodles, toss in the veggies, and mix it all together.