Best Teriyaki Noodle Soup Recipes

Crockpot Teriyaki Beef Noodle Soup image

Provided by Pinay0618

Categories Vegetable

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb beef, stir-fry strips
2 (14 ounce) cans beef broth
2 cups water
2 medium red bell peppers or 2 medium green sweet peppers, cut into 1/2-inch pieces
1 (8 ounce) can sliced water chestnuts, drained and chopped
6 green onions, cut into 1-inch pieces
3 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
5 -6 ounces dried chinese noodles
green onion, cut into thin strips (optional)

Steps:

In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips.

Nutrition Facts : Calories 686.4, Fat 61.4, SaturatedFat 23.5, Cholesterol 74.9, Sodium 1127.8, Carbohydrate 22.6, Fiber 3.2, Sugar 3.2, Protein 11.7

Teriyaki Noodle Soup Recipe - (4.5/5) image

Provided by ttkkss

Number Of Ingredients 18

Sauce-
Minced Garic
Minced Ginger
Soy Sauce
Brown Sugar
Honey
Red Pepper Flakes
Chile Sauce, optional
Chicken Broth
Stir Fry-
vegetable
Chicken pieces
Larger pieces of ginger and garlic
Broccoli Florets
Carrots
Broccoli Slaw or Shredded Cabbage
Udon Noodles
sesame seeds

Steps:

Sautee garlic and ginger in small saucepan add soy sauce, brown sugar, honey, red pepper flakes and chili sauce to taste just keep tasting til you have the teriyaki flavor you like, then add 3/4 cup chicken broth (you can also dilute with water) In a large wok combine chicken pieces with large pieces of garlic and ginger. Once browned add broccoli and carrots. Add the lid and steam. Add the sauce with the broccoli slaw and udon noodles, let simmer. Ladle into bowls and top with toasted sesame seeds

Teriyaki Chicken Noodle Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon toasted sesame oil
4 scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and finely chopped
2 cloves garlic, minced
2 cups low-sodium chicken broth
2 large skinless, boneless chicken breasts (about 8 ounces each)
2 tablespoons teriyaki sauce
Kosher salt
1 cup chopped delicata or other winter squash
9 ounces fresh Asian egg noodles
1 red, yellow or orange bell pepper, thinly sliced
1 5-ounce package baby spinach (about 8 cups)

Steps:

Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.
Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.