Chinese Noodle Soup
This healthy and delicious Chinese noodle soup has a comforting aromatic broth packed with noodles, chicken, and bok choy.
My son has been feeling under the weather, so I made this quick and easy Chinese noodle soup recipe I found on Recipe Tin Eats for lunch. The broth simmered with the aromatics for a while to make it extra flavorful, and when served, it was loaded with tender noodles, shredded roasted chicken, baby bok choy, and green onion. The soup was a big hit with my son and disappeared quickly. This easy Asian-style noodle soup recipe pairs nicely with an Asian kale salad and some crusty roasted garlic bread.
Chinese Noodle Soup
Ingredients:
- 1 tsp toasted sesame oil
- 3Â garlic cloves, smashed
- 1-inch piece of fresh ginger, peeled &Â sliced
- 3 green onions, chopped, divided (whites & green parts separated)
- 4 cups chicken broth
- 1½-2 tbsp soy sauce, to taste
- 1½ tbsp Chinese cooking wine or mirin
Other Ingredients:
- 6 oz fresh noodles, cooked according to the package instructions (you can use fresh or dried egg noodles, pasta, rice noodles, ramen, etc.)
- 1 large bunch of baby bok choy, quartered lengthwise
- 1 cup shredded roasted chicken
- Spicy chili crisp and sriracha, for serving
How to Make a Chinese Noodle Soup
Heat the toasted sesame oil in a small Dutch oven over medium heat. Add the smashed garlic, ginger, and white parts of the green onion and cook, stirring constantly, for 1 minute.
Add the chicken broth, soy sauce, and cooking wine (or mirin), then bring to a boil. Cover with a lid, reduce the heat, and simmer for 15 minutes.
Meanwhile, cook the noodles in a large pot according to packet directions, then drain and divide between 2 bowls; set aside until needed.
Once the soup has simmered, remove the smashed garlic cloves & ginger pieces, then add the bok choy and chicken and cook for 2-3 minutes. Taste & re-season with soy sauce if needed.
Ladle soup, chicken, and bok choy evenly over the bowls of noodles. Top with the green portions of the green onions and serve immediately, along with spicy chili crisp and sriracha. Enjoy.
Equipment
Ingredients
Ingredients:
- 1 tsp toasted sesame oil
- 3 garlic cloves smashed
- 1 - inch piece of fresh ginger piece sliced
- 3 green onions chopped, divided (whites & green parts separated)
- 4 cups chicken broth
- 1½-2 tbsp soy sauce to taste
- 1½ tbsp Chinese cooking wine or mirin
Other Ingredients:
- 6 oz fresh noodles, cooked per instruction (you can use fresh or dried egg noodles, pasta, rice noodles, ramen, etc.)
- 1 large bunch of baby bok choy quartered lengthwise
- 1 cup shredded roasted chicken
- Spicy chili crisp and sriracha for serving
Instructions
- Heat the toasted sesame oil in a small Dutch oven over medium heat. Add the smashed garlic, ginger, and white parts of the green onion and cook, stirring constantly, for 1 minute.
- Add the chicken broth, soy sauce, and cooking wine (or mirin), then bring to a boil. Cover with a lid, reduce the heat, and simmer for 15 minutes.
- Meanwhile, cook the noodles in a large pot according to packet directions, then drain and divide between 2 bowls; set aside until needed.
- Once the soup has simmered, remove the smashed garlic cloves & ginger pieces, then add the bok choy and chicken and cook for 2-3 minutes. Taste & re-season with soy sauce if needed.
- Ladle soup, chicken, and bok choy evenly over the bowls of noodles. Top with the green portions of the green onions and serve immediately, along with spicy chili crisp and sriracha. Enjoy.
wow that looks so authentic and great!
Bev bought some Ramen on sale a while back and this looks like a good use for it.
One of my favorites. Your recipe looks delicious.