Chinese Noodle Soup
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.98 out of 5 stars
(142)
Ingredients
2 servings
- 3 cups chicken stock/broth, low sodium (Note 1)
- 2 garlic cloves (, smashed (Note 2)
- 1.5 cm / 1/2" ginger piece, (cut into 3 slices (optional, but highly recommended)
- 1 1/2 tbsp light soy sauce (, or normal all purpose soy sauce (Note 3)
- 2 tsp sugar (any)
- 1 1/2 tbsp chinese cooking wine (Note 4)
- 1/4 - 1/2 tsp sesame oil (, toasted (optional) (Note 5)
- 180g / 6oz fresh egg noodles (Note 6)
- 2 large bok choy or other vegetables of choice (use any blanchable veg - Note 7)
- 1 cup shredded cooked chicken (or other protein of choice)
- 1 scallion / shallot (, green part only finely sliced (optional garnish)
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Preparation
Step 1
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.
Step 2
Meanwhile, cook noodles according to packet directions.
Step 3
Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
Step 4
Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
Step 5
Pick garlic and ginger out of soup.
Step 6
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.
Step 7
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