Chinese Noodle Soup
Servings 2
Equipment
- Small Dutch Oven
- Large pot
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 heat, and simmer for 15 minutes.
- Meanwhile, cook 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 with spicy chili crisp and sriracha. Enjoy.