Guess who caught the demon cold? 👆 This girl. Whomp.
I’m feeling too awful to make myself soup, so I’m just going to stare at this one and pretend!
Chinese Chicken Noodle Soup
1 onion, choipped
2 cloves garlic, minced
2 Tbls. mirin
2 Tbls. rice wine vinegar
2 Tbls. soy sauce (or coconut aminos)
2 Tbls. sesame sauce
2 tsp. ground ginger
3 cups cooked chicken, shredded
1 24 ounce bag frozen stir fry vegetables
4 ounces buckwheat soba noodles
salt and pepper to taste
In a large pot, heat sesame oil over medium high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes. Add mirin, rice wine vinegar, soy sauce and ginger and cook, stirring, about 3 minutes. Add frozen vegetables, chicken, and stock. Cover and bring to a boil. Season to taste with salt and pepper, reduce heat to a low boil, and add noodles. Cook until noodles are just tender, about 4-5 minutes. Serve hot topped with chopped scallions or sesame seeds if desired.