Help solve a culinary mystery
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The other day I had an enormous craving for something brothy and Asian and noodly, so I made some chicken noodle soup with an Asian spin. I sauteed some minced green onions, lots of fresh minced ginger and several cloves of garlic in oil, then added carrots, shredded chicken and chicken broth. I also added some soy sauce and a little brown sugar. I added some napa cabbage towards the end of the cooking time and finished the soup with more freshly-grated ginger, some chili oil and some fresh, chopped basil. I served it over hot cooked pasta with some Sriracha and fresh lime juice. It was…fine but it tasted very one-note for reasons that are still beyond me. (Sort of just chicken noodle with a bit of ginger in it.) Can any of you figure out why it was so meh, because honestly I’m still stumped and it’s bugging the crap out of me.