Chinese Noodle Soup is incredibly quick and easy – if you know the secret seasonings! You’d swear the Asian soup broth is from a Chinese restaurant, it’s that good. 10 minutes and just 352 calories for a big bowl. Use any noodles, any vegetables, any protein – or not! It’s terrific fridge-forage food.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Fast Chinese Noodle Soup!
This Chinese Noodle Soup is one of my classic “back pocket” recipes because it’s so versatile and incredibly quick. Because people who cook all day for a living need quick dinners for real life – ask any chef!!
Here’s a run down of how it goes:
Broth: Plonk and simmer 6 ingredients for 10 minutes (no trip to the Asian store required!);
Noodles: Prepare fresh OR dried noodles according to packet directions;
Toppings: Rummage in fridge and locate vegetables & proteins of choice. Chop roughly and cook with the noodles or in the soup. broth; and
Serve: Place noodles in bowls. Pour over soup and toppings.
See? 10 minutes!
Seasonings for Chinese soup broths
If you’ve ever been disappointed by a recipe for an Asian soup broth before, it’s probably because it was missing basic but essential flavourings. It takes more than just chicken broth and soy sauce to make a Chinese soup broth!
Here’s what all you need:
Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something. Substitute with: dry sherry, mirin or cooking sake. Best non alcoholic sub for this recipe: substituting some of the soy sauce with oyster sauce (which adds extra “umami” into the broth to compensate);
Garlic and ginger – smash the garlic and slice the ginger to allow the fresh flavours to infuse into the broth. Keeping them whole makes it easy to pick out later – you could very well grate them straight into the broth using a fine grater, but you will get little bits in the soup (rather than being a clear broth);
Sesame oil – for the flavour!
Chicken broth/stock – use low sodium otherwise the broth may be a touch too salty for your taste. Use a decent one, because it’s the foundation of the soup broth (🇦🇺 I use Campbells. Better than Continental). Best option if you have it: homemade chicken stock!;
Soy sauce – either all purpose or light soy sauce will work here. Don’t use dark soy sauce or sweet soy sauce – the flavour of these are too intense; and
Sugar – just a touch, to balance out the flavours.
What goes in the noodle soup
And here’s what I put in the soup:
Noodles – Chinese noodle soups are traditionally made with thin egg noodles (pictured above, and below in the soup). Fresh ones (sold in the fridge section) have a better texture than dried. But any noodles will be fine here – fresh or dried, rice noodles, white or yellow noodles, Hokkien, Singapore noodles, wide, thin, vermicelli, ramen noodles (yup!), diet noodles (like konyaku – been there, done that), zoodles (been there too). Really. ANY noodles will be great in this broth!
Bok Choy (also known as buk choi, buk choi, pak choi, or pok choi – crazy right??!) – or any vegetables. I like bok choy because you just split them in half down the middle and bam! You’re done! (Recipe notes includes an extensive list of chopping and cook directions for common vegetables)
Cooked Chicken (poach it using this method that guarantees juiciness)- or any other protein, as desired. Everybody keeps little containers of cooked shredded chicken in the freezer, right?!
Green onion or coriander/cilantro, or chives, or even finely sliced onion (red, white, yellow brown) – something for a little hit of freshness.
How to make Chinese Noodle Soup
And here’s how it happens in 10 minutes. (And to all those cheeky buggers who will point out that if you have to simmer for 10 minutes, then it takes longer than 10 minutes – fine! You can take a 2 minutes off the simmer time!😉)
PRO TIP: Never cook noodles in the soup broth unless a recipe specifically calls for it. Noodles suck up loads of liquid when they cook, so if you do that you’ll end up with way less broth than you expect. Learnt this the hard way. 😖
Make it even HEALTHIER!!
Being that this is a noodle soup recipe and all, noodles are a key ingredient here. Even so, it clocks in at just 352 calories for a bowl.
But if you want to cut down on the carbs and calories even further, just skip the noodles and load it up with tons more vegetables to make a Chinese vegetable soup. In fact, it’s one of my “go-to” diet dinners (which should happen more frequently than it does…).
Do I miss the noodles? Of course I do. But I console myself with a healthy dose of chilli paste and lots of fresh herbs, Chicken Pho style.
But before you make it diet, try it the way it’s intended. THEN healthify it!!! – Nagi x
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Chinese Noodle Soup
Ingredients
Broth
- 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)
Toppings & Noodles
- 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)
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.
Recipe Notes:
- Reduce soy sauce to 1 tbsp
- Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine).
- Fresh noodles, thin (ie from fridge section, this is what I use) – 90g / 3 oz per serving
- Fresh noodles, wide and flat (like thick Thai rice noodles) – 150g/ 5 oz per serving (much denser, so you need more)
- Dried noodles, pasta (yes, really!) – 60g / 2 oz per serving
- Ramen – 1 pack / “cake” per person
- Any Chinese veggies (bok choy/buk choi/pak choi, gai lan/Chinese broccoli, choy sum). Cut Bok Choy into half or quarters lengthwise (pictured / video), for other veg, cut into batons about 5cm / 2″ long
- Carrots – sliced on the diagonal
- Bean sprouts
- Green beans
- zucchini (sliced)
- green beans cabbage (thick slice)
- asparagus, broccoli / broccolini and cauliflower,
- any other vegetable that can be boiled.
Nutrition Information:
Originally published June 2016. Long overdue for a video to be added with brand new photos and process steps!
MORE ASIAN SOUPS YOU’LL LOVE!
Life of Dozer
Baby Hands and Giant Paws. Evidence for anyone who has wondered how small my hands really are. 😉
Your broth is actually very similar to one I make for wonton soup – such a simple broth to make, but such wonderful flavors! This is so warm and comforting, Nagi. I love that you didn’t skimp on the noodles – I firmly believe that there needs to a solid 50/50 ratio of noodles to soup 😉 I’ve been feeling a bit run down recently, and this could certainly help get me back on my feet.
You too? Mila was just telling me she’s got a nasty virus! I know you wonton soup broth 🙂 I actually checked it before I posted to compare!! N x
Lol. Yes, the LA food trucks are everything. I’m from San Diego, so I go quite often. I never seem to make it to the fabulous restaurants because the food trucks just get better and better.
I’ve been mostly Paleo for years, but have relaxed lately thanks to you and Woks of Life. ;0) I bypass the pastries and most of the noodles, but it turns out rice is a gateway drug to…candy! So, I put the brakes on for 30 days. My weight is fine, but I have so much more energy and sleep better AND my temperament is so even when I get my carbs from fruits and veggies. Cauliflower rice isn’t bad. 🙂
Loved the soup. Had it for breakfast just this morning!
I agree, cauliflower rice is good!!! Oooh – you had the soup for brekki?? So glad Susan!!! PS Sometimes I make this without noodles/zoodles, just veg and meat. It is still super yum. Oh – and with meatballs too!
PS Those food trucks….the BEST. I literally did a food truck crawl when I was there a few years ago! As for San Diego – I am in love. I think that’s where I would live if I moved to the states! N x
Campbell’s Asian Soup Stock? bleh! Haven’t seen that in the US. Yet.
It is enroute. Guarantee it! 🙂
PS It seems Australia is used as the test case for many things! Like build your own Maccers burgers?? Have you got that in the states yet? I heard it was being trailed in Australia first!
So in the mood for this. It’s 80 degrees today, but only 65 tomorrow and I have one last quart of homemade chicken stock in my freezer. I’ll use zoodles instead of noodles (sigh).
Susan….so here’s the thing….I’ve been zoodling a bit too…in a bid to budge the pudge from excess burgers from my last trip to the states!!!!
THANKS for the great-looking broth recipe. I will try it out tonight! And you and Dozer make a perfect picture — Big Paws n Baby Hands getting inspiration from the sea.
Oooh! Hope you do try it! N x
Looks amaaaazing!
Thanks Hillary! N x
Hi Nagi! Such a light and satisfying soup! I don’t use if often enough, but I Iove bok choy! Was that comment on not reading Chinese a subtle jab at me…haha! This would be very comforting if one was feeling under the weather and is so much faster than traditional chicken soup! I remember seeing the pics of Dozer as a pup and you could tell then by his paws that he was going to be a big boy! 🙂
Course it wasn’t a jab at you! That was KOREAN anyway 😉 Besides, I’m the one who can’t even read or write Japanese – much to my mother’s disgust!!! 🙂
Hi Nagi! The gochujang you sent was in Korean, however the “phone” was shipped from China so I assume all the writing thereon is Chinese! I have two tattoos in Japanese on my right shoulder blade, one says mother and the other younger sister (seven more in other places)! 🙂
YOU DO NOT!!!! Japanese tattoos? No, you’re kidding me!!!
Hi Nagi! Nope, not kidding my friend!
Guess what!!!!!! I have just make a big bowl of Chinese chicken noodle soup for my dinner. And before I saw our post!!!! I didn’t take any photos as I am still in a funk and cooking is something that I force myself to do because the boys and I are hungry rather than because I am happy being in the kitchen.
But even in my funk we are still in the same head space!!! Also guess what I made and photographed over the weekend……dropped scones, then I see you have made pikelets!!! Crazy blogging links!
p.s I always add a star anise to my broth too!!!!! I also float the a dried mushroom in the stock to add depth.
Lovely photos as always. Miss our blogging dialogue…..will be back to it one day 🙁
NO WAY!!! That’s so cool, I love it when we’re in sync! Hey – call me tomorrow if you are up for a chat? N x
Trying not to use my computer over the weekends and give the kids my undivided attention. They are suffering a bit from confusion and it is manifesting as not sleeping well, being scared of everything or general misbehaviour.
Are you free in the week? Will email to check.
xx