Asian Inspired Chicken Noodle Soup

4 servings


  • 4-6 sliced green onions, white and green parts separated
  • 3-4 1 inch pieces of fresh ginger, unpeeled
  • 4-6 pieces of fresh garlic, rough chopped
  • 1 bottle KA–ME® Tamari
  • 1 package KA–ME® Pad Thai Express Rice Noodles
  • 1 bottle KA–ME® Hoisin Sauce
  • 1.5 lbs of boneless skinless chicken thighs
  • 6-8 cups chicken broth
  • 1 cup fresh cilantro
  • KA–ME® Sesame Oil Blend
  • KA–ME® Stir-Fry Oil


  1. In a soup pot add a couple of table spoons of both the stir fry oil and sesame oil, heat the oil to medium high heat and add your garlic, and ginger, stir fry for 5 minutes until fragrant, then add the white parts of the green onions, stir fry for another minute or two, then add your chicken thighs.
  2. Add the entire bottle of tamari sauce, approximately 2 cups, then add 2 cups of chicken broth, just be sure the chicken and veggies are covered with liquid. Bring to a boil, reduce to a simmer, cover with a lid, leaving room for steam to escape and simmer for 35 to 45 minutes.
  3. In a separate pot add the rest of your chicken broth, the express rice noodles and half of the green part of the green onions, simmer for 15 minutes.
  4. Take the lid off the pot with the chicken and use a fork or a meat chopper and shred the chicken.
  5. in a bowl ladle some of the noodle and chicken broth mixture and then add about 1 cup of the tamari, ginger and garlic broth, avoid adding the chunks of garlic and ginger.
  6. Top the soup with some of the shredded chicken, green onions and a bunch of fresh cilantro leaves, then drizzle the mixture with the hoisin sauce.
  7. You can also top this soup with crushed peanuts, red pepper flakes and a slice of fresh lime.

Included Products

Stir-Fry Oil
Sesame Oil Blend
Hoisin Sauce
Pad Thai Express Rice Noodles