Asian-Inspired Chicken Soup

4 servings


  • 1 tbsp KA–ME® Sesame Oil Blend
  • 1 lb bone-in skinless chicken thighs
  • 2 inch piece ginger, sliced
  • 6 cloves garlic, thinly sliced
  • 1 tsp five spice powder
  • 2 quarts filtered water
  • 1 cup Angelica Root (Or tonic herbs, available at Asian markets)
  • 2 jujube (Dried Chinese date)
  • 1 tsp KA–ME® Fish Sauce
  • 4 cups seasonal greens
  • 2 packages KA–ME® Stir-Fry Fresh Cooked Noodles (any variety)
  • scallions, sliced, as garnish (optional)
  • cilantro, as garnish (optional)


  1. Add KA–ME® Sesame Oil Blend to a large heavy-bottomed pot and heat to medium.
  2. Add chicken and sauté for 1-2 minutes per side. Add ginger, garlic, five spice powder and cook for 2-3 minutes. Add water, angelica root and jujube.
  3. Simmer for 3 hours until the chicken pulls apart from the bone easily and the broth is flavorful.
  4. Season with KA–ME® fish sauce - It will round off the flavor.
  5. Remove chicken bones from stock. Add KA–ME® Stir-Fry Fresh Cooked Noodles and greens. Divide soup between bowls and garnish.
Recipe courtesy of @thedaleyplate

Included Products

Fish Sauce
Sesame Oil Blend
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