Chinese Noodle Soup
User Reviews
5
Chinese Noodle Soup
Description
This soup builds a flavorful broth by simmering chicken broth with smashed garlic cloves, ginger slices, soy sauce, sugar, Chinese cooking wine, and optionally toasted sesame oil. The aromatics and seasonings create a delicate, savory base with subtle sweetness and umami. The broth is strained before serving to remove the garlic and ginger pieces.
Fresh egg noodles are cooked separately to maintain texture, while bok choy is briefly cooked in the broth or noodle water to retain its crispness. Shredded cooked chicken adds protein and richness. The soup is assembled by placing noodles and toppings in bowls, then ladling the broth over them, and garnishing with scallions.
This soup works well as a light yet satisfying meal. It can be customized with various vegetables or proteins. Chili paste or fresh chilies are excellent additions for those who enjoy heat. The recipe suggests using good quality chicken broth and recommends techniques to enhance the broth's flavor, such as the choice of cooking wine or optional seasonings.
Ingredients
Broth
- 3 cups chicken broth Note 1, low sodium
- 2 garlic smashed (Note 2, cloves
- 1.5 cm / 1/2" ginger cut into 3 slices (optional, but highly recommended, piece
- 1 1/2 tbsp soy sauce or normal all purpose soy sauce (Note 3, light
- 2 tsp sugar (any)
- 1 1/2 tbsp Chinese cooking wine (Note 4)
- 1/4 - 1/2 tsp sesame oil , toasted (optional) (Note 5)
Toppings & Noodles
- 180g / 6oz fresh egg noodles (Note 6)
- 2 bok choy use any blanchable veg - Note 7, large or other vegetables of choice
- 1 cup chicken or other protein of choice, shredded, cooked
- 1 scallion green part only finely sliced (optional garnish, or shallot
Instructions
- Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
- Meanwhile, cook noodles according to packet directions.
- Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
- Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
- Pick garlic and ginger out of soup.
- Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.
Notes
- Use good quality store-bought chicken broth rather than stock powder for the best flavor.
- Smashed garlic cloves are used to infuse flavor into the broth and are removed before serving to keep the broth clear.
- Chinese cooking wine adds characteristic depth; dry sherry or mirin are acceptable substitutes.
- Toasted sesame oil is preferred for its richer flavor compared to untoasted oil.
- Cook noodles separately to avoid thinning the broth as noodles absorb liquid.
- Protein such as shredded chicken is cooked separately to maintain texture.
- Use a variety of vegetables for texture and nutrition; add longer cooking veg first, delicate greens later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 585g | |
| Calories | 352cal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 1067mg | 44% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
