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 cabbage
6 oz Crimini mushrooms, sliced
1 (4.3 oz) package dry ramen, seasoning packets discarded
1/2 cup chopped cilantro
Instructions:
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.
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.
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.
Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture.
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.
Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
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.
Enjoy!