Chinese Chicken Noodle Soup (鸡汤面)
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Soak
4 hrs
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Total Time
4 hrs 40 mins
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Servings
4
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Calories
491 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Chicken Noodle Soup (鸡汤面)
Description
The recipe starts by soaking dried shiitake mushrooms overnight, allowing them to soften and impart umami-rich flavor to the soup. The chicken legs or thighs, with skin and bone, cook in the mushroom-soaking water along with fresh ginger slices and the white parts of scallions, while Shaoxing rice wine adds gentle complexity. The broth is simmered slowly under low heat, skimming impurities for clarity and tenderness over around 30 minutes.
After cooking, the chicken is removed and shredded once cool, while the broth is seasoned with light soy sauce, salt, white pepper, and a touch of sesame oil for balance. Noodles are cooked in another pot and briefly blanched bok choy or other leafy greens are added. The final assembly places noodles, shredded chicken, and greens in bowls topped with hot broth and garnished optionally with chili oil for heat and green scallion tops for freshness.
The soup highlights clarity and balance, with earthy mushroom aroma enhancing the clean chicken broth. The tender chicken meat, silky noodles, and crisp bok choy create varied textures that meld harmoniously. This comforting soup works well as a gentle meal or starter, especially when warmth and subtle flavors are desired rather than heavy seasoning.
For convenience, using a pressure cooker or Instant Pot can shorten cooking times while maintaining tenderness. The recipe notes flexibility in using fresh mushrooms or different types of noodles while maintaining the core technique of slow simmering and layering delicate seasonings.
Ingredients
- 8 pieces dried shiitake mushrooms see note 1
- 6 cups water
- 2 chicken legs or 4 chicken thighs (skin on & bone in)
- 2 tablespoon Shaoxing rice wine
- 4 lices ginger
- 2 talks scallions separate the white and green parts
- 2 teaspoon soy sauce light
- ½ teaspoon salt
- ⅛ teaspoon ground white pepper
- ¼ teaspoon sesame oil
- 4 portions noodles see note 2
- 2 heads bok choy or other leafy greens
- Chili oil optional
Instructions
- Put dried shiitake mushrooms in a large bowl. Pour in 6 cups (1400ml) of water. Leave to soak overnight (or at least 4 hours).
- Put the chicken legs (or thighs) into a pot. Add the rehydrated mushrooms, along with the soaking water (leave out any residue at the bottom of the bowl). Bring to a full boil. Skim off any foam floating on the surface.
- Add Shaoxing rice wine, ginger, and the white part of the scallions. Turn the heat to the lowest. Cover the pot with a tight lid. Leave to gently simmer for 30 minutes or so until the meat becomes very tender. You may speed up this process using an Instant Pot or pressure cooker (see note 3).
- Transfer the chicken legs to a plate to cool. Discard the ginger and scallions. Add light soy sauce, salt, white pepper, and sesame oil to the broth. Taste to adjust if necessary.
- Once the chicken is cool to touch, remove the skin and tear the meat into bite-sized shreds.
- In a separate pot, bring plenty of water to a full boil. Cook the noodles over medium-high heat until fully cooked. At the very end of this process, add bok choy for a quick blanch (20 seconds).
- Drain the noodles and bok choy. Place them into 4 serving bowls. Add the broth and mushrooms. Top with the shredded chicken and the green part of the scallions (finely chopped). Optionally, drizzle some chili oil over.
Notes
- Dried shiitake mushrooms add umami depth; if unavailable, substitute with fresh mushrooms added near the end of cooking.
- Use about 100g dried noodles or 180g fresh noodles per serving, wheat or rice-based both work well.
- An Instant Pot or pressure cooker can reduce chicken cooking to 10 minutes with natural pressure release.
- Skim foam and impurities throughout simmering for a clear broth.
- Separate noodle cooking preserves broth clarity and prevents starch clouding.
- Optional chili oil adds mild heat and richness without overpowering the delicate broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 491kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 29g | 58% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 59mg | 20% |
| Sodium | 2338mg | 97% |
| Potassium | 1265mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 18846IU | 377% |
| Vitamin C | 190mg | 211% |
| Calcium | 464mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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