Chinese Noodle Soup Recipe
Introduction
This comforting Chinese Noodle Soup is a flavorful and nourishing dish perfect for any day. With a rich chicken broth infused with ginger and garlic, fresh egg noodles, tender bok choy, and shredded chicken, it’s both simple and satisfying.
Ingredients
- 3 cups chicken stock or broth, low sodium
- 2 garlic cloves, smashed
- 1.5 cm (1/2 inch) piece of ginger, cut into 3 slices (optional but recommended)
- 1 1/2 tbsp light soy sauce or regular all-purpose soy sauce
- 2 tsp sugar (any kind)
- 1 1/2 tbsp Chinese cooking wine
- 1/4 to 1/2 tsp toasted sesame oil (optional)
- 180g (6 oz) fresh egg noodles
- 2 large bok choy or other blanchable vegetables of choice
- 1 cup shredded cooked chicken or protein of choice
- 1 scallion or shallot, green part only, finely sliced (optional garnish)
Instructions
- Step 1: In a saucepan, combine chicken stock, smashed garlic, ginger slices, soy sauce, sugar, Chinese cooking wine, and sesame oil. Cover and bring to a simmer over high heat. Once simmering, reduce heat to medium and let it simmer gently for 8 to 10 minutes to allow the flavors to infuse.
- Step 2: While the broth simmers, cook the fresh egg noodles according to the package instructions. Drain and set aside.
- Step 3: Wash the bok choy thoroughly. Cut small or medium bok choy in half, or quarter if large.
- Step 4: Blanch the bok choy for about 1 minute either in the simmering broth or in the noodle cooking water.
- Step 5: Remove the garlic and ginger slices from the broth and discard.
- Step 6: Divide the noodles into serving bowls. Top with shredded chicken and bok choy. Ladle the hot broth over everything and garnish with sliced green scallions. Serve with chili paste or fresh chilies if desired.
Tips & Variations
- For a vegetarian version, substitute chicken broth with vegetable broth and use tofu or mushrooms instead of chicken.
- Adding a splash of rice vinegar or a few drops of chili oil enhances the depth and heat of the soup.
- Try using other blanchable greens such as spinach, napa cabbage, or Swiss chard.
- If fresh egg noodles are unavailable, dried noodles or instant ramen noodles can be used as a convenient alternative.
Storage
Store leftover soup and ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth and vegetables gently on the stove, then add the cooked noodles and protein to warm through just before serving to prevent noodles from becoming mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken or another protein?
Yes, shredded pre-cooked chicken works well, as do other proteins like cooked shrimp, tofu, or beef strips. Add them towards the end of cooking to warm through without overcooking.
Is it necessary to remove the garlic and ginger from the broth?
Removing the garlic and ginger after simmering keeps the broth smooth and prevents overly strong flavors. However, if you prefer a stronger taste and don’t mind the texture, you can leave them in or mince them finely before adding.
Print
Chinese Noodle Soup Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A comforting and flavorful Chinese Noodle Soup featuring a savory chicken broth infused with garlic and ginger, tender bok choy, fresh egg noodles, and shredded chicken. This easy-to-make soup is perfect for a cozy meal and can be customized with your choice of vegetables and protein.
Ingredients
Broth Ingredients
- 3 cups low sodium chicken stock/broth
- 2 garlic cloves, smashed
- 1.5 cm (1/2″) ginger piece, sliced into 3 pieces (optional but recommended)
- 1 1/2 tbsp light soy sauce or all-purpose soy sauce
- 2 tsp sugar
- 1 1/2 tbsp Chinese cooking wine
- 1/4 – 1/2 tsp toasted sesame oil (optional)
Main Ingredients
- 180g (6oz) fresh egg noodles
- 2 large bok choy or other blanchable vegetables (washed and cut)
- 1 cup shredded cooked chicken or other protein of choice
- 1 scallion/shallot, green part only, finely sliced (optional garnish)
Instructions
- Prepare the Broth: In a saucepan, combine chicken stock, smashed garlic cloves, and sliced ginger. Cover the pan with a lid and bring to a simmer over high heat. Once simmering, reduce the heat to medium and let it gently simmer for 8 to 10 minutes to allow the flavors to infuse properly.
- Cook the Noodles: While the broth simmers, cook the fresh egg noodles according to the package instructions. Typically, this involves boiling them in water until tender, then draining.
- Prepare the Vegetables: Cut the bok choy into halves or quarters depending on their size. Rinse thoroughly to remove any dirt or grit.
- Cook the Bok Choy: Add the bok choy to the simmering broth or to the noodle cooking water for about 1 minute to blanch until tender but still crisp.
- Remove Garlic and Ginger: Once the broth is infused, remove and discard the garlic cloves and ginger slices to avoid overpowering the soup.
- Assemble the Soup: Divide the cooked noodles into serving bowls. Top with shredded cooked chicken and blanched bok choy. Ladle the hot broth over the top to combine all ingredients.
- Garnish and Serve: Sprinkle finely sliced green scallions over the soup. For added heat and flavor, serve with chili paste or fresh chilies if desired.
Notes
- Use low sodium chicken stock to better control the seasoning and sodium level in the soup.
- Smashed garlic and ginger are optional but add a great depth of flavor to the broth.
- Light soy sauce is preferred for a balanced savory flavor but regular soy sauce works as well.
- Chinese cooking wine enhances the aroma and authenticity of the broth.
- Toasted sesame oil adds a subtle nutty fragrance and can be adjusted according to taste.
- Fresh egg noodles produce a better texture and taste, but dried noodles can be substituted if needed.
- Any blanchable green vegetables like spinach, kale, or choy sum can replace bok choy based on preference.
- The protein can be varied—try tofu, seafood, or beef for different versions.
- Garnishing with green onions and chili adds freshness and optional heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese noodle soup, chicken noodle soup, easy Asian soup, comfort food, bok choy soup, fresh egg noodles
