Inspirational asian Chicken Noodle soup

Ingredients 

• 2 Tbsp vegetable oil


• 1 cup diced carrots (about 2 large)


• 6 green onions , sliced (1 1/2 cups)


• 4 garlic cloves , minced


• 2 Tbsp minced peeled ginger


• 1 lb boneless skinless chicken breasts


• Salt and freshly ground white or black pepper


• 6 1/2 cups low-sodium chicken broth


• 2 1/2 Tbsp soy sauce , or more to taste


• 2 Tbsp mirin


• 2 Tbsp rice vinegar


• 1 Tbsp Sriracha


• 1 Tbsp sesame oil


• 1 Tbsp granulated sugar


• 3 cups slightly packed chopped Napa cabbage


• 6 oz crimini mushrooms , sliced


• 1 (4.3 oz) package dry ramen, seasoning packets discarded


• 1/2 cup chopped cilantro 

Instructions

1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over
   medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic
   and ginger and saute 2 minutes longer, set aside.


2. Cover chicken with plastic wrap and pound to an even
   thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a
   large pot over medium-high heat. 


3. Season both sides of chicken lightly with salt and pepper,
   then add to pot and cook until browned on both sides, about 2 1/2 minutes per
   side. 


4. Pour in chicken broth, soy sauce, mirin, rice vinegar,
   Sriracha, and sesame oil, then pour carrot mixture into soup mixture. 


5. Bring to a boil then reduce heat to medium-low, cover and
   simmer until chicken has cooked through (center should register 165 degrees on
   an instant read thermometer), about 5 – 7 minutes. 


6. Remove chicken breasts from soup and transfer to a cutting
   board and let rest 5 minutes then cut into strips.  


7. Meanwhile, stir in sugar, cabbage and mushrooms and return
   soup to a boil. Add noodles and cook 3 – 5 minutes longer until noodles are
   tender. Stir in chicken. Serve warm sprinkled with cilantro.

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