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

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.

*adapted from https://www.cookingclassy.com/