Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chinese Noodle Soup Recipe
Chinese language Noodle Soup is extremely fast and straightforward – if you understand the key seasonings! You’d swear the Asian soup broth is from a Chinese language restaurant, it’s that good. 10 minutes and simply 352 energy for an enormous bowl. Use any noodles, any greens, any protein – or not! It’s terrific fridge-forage meals.
It is a reader-favourite recipe included by in style demand in my debut cookbook “Dinner”!
It is a reader-favourite recipe included by in style demand in my debut cookbook “Dinner”!
This Chinese language Noodle Soup is one in all my traditional “again pocket” recipes as a result of it’s so versatile and extremely fast. As a result of individuals who prepare dinner all day for a dwelling want fast dinners for actual life – ask any chef!!
Right here’s a run down of the way it goes:
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Broth: Plonk and simmer 6 elements for 10 minutes (no journey to the Asian retailer required!);
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Noodles: Put together recent OR dried noodles in keeping with packet instructions;
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Toppings: Rummage in fridge and find greens & proteins of alternative. Chop roughly and prepare dinner with the noodles or within the soup. broth; and
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Serve: Place noodles in bowls. Pour over soup and toppings.
See? 10 minutes!
For those who’ve ever been disillusioned by a recipe for an Asian soup broth earlier than, it’s most likely as a result of it was lacking fundamental however important flavourings. It takes extra than simply chicken broth and soy sauce to make a Chinese language soup broth!
Right here’s what all you want:
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Chinese language cooking wine – the important thing ingredient. Simply 1.5 tablespoons provides complexity and depth of flavour to the shop purchased chicken inventory. With out it, the broth will style “flat” ie lacking one thing. Substitute with: dry sherry, mirin or cooking sake. Finest non alcoholic sub for this recipe: substituting among the soy sauce with oyster sauce (which provides further “umami” into the broth to compensate);
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Garlic and ginger – smash the garlic and slice the ginger to permit the recent flavours to infuse into the broth. Conserving them complete makes it straightforward to select later – you can very nicely grate them straight into the broth utilizing a fantastic grater, however you’re going to get little bits within the soup (fairly than being a transparent broth);
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Sesame oil – for the flavour!
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Chicken broth/inventory – use low sodium in any other case the broth could also be a contact too salty in your style. Use an honest one, as a result of it’s the muse of the soup broth (🇦🇺 I exploit Campbells. Higher than Continental). Best choice when you’ve got it: selfmade chicken inventory!;
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Soy sauce – both all function or mild soy sauce will work right here. Don’t use darkish soy sauce or candy soy sauce – the flavour of those are too intense; and
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Sugar – only a contact, to stability out the flavours.
And right here’s what I put within the soup:
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Noodles – Chinese language noodle soups are historically made with skinny egg noodles (pictured above, and beneath within the soup). Contemporary ones (bought within the fridge part) have a greater texture than dried. However any noodles shall be fantastic right here – recent or dried, rice noodles, white or yellow noodles, Hokkien, Singapore noodles, vast, skinny, vermicelli, ramen noodles (yup!), weight loss program noodles (like konyaku – been there, achieved that), zoodles (been there too). Actually. ANY noodles shall be nice on this broth!
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Bok Choy (often known as buk choi, buk choi, pak choi, or pok choi – loopy proper??!) – or any greens. I like bok choy since you simply cut up them in half down the center and bam! You’re achieved! (Recipe notes consists of an intensive listing of chopping and prepare dinner instructions for frequent greens)
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Cooked Chicken (poach it utilizing this technique that ensures juiciness)- or every other protein, as desired. Everyone retains little containers of cooked shredded chicken within the freezer, proper?!
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Inexperienced onion or coriander/cilantro, or chives, and even finely sliced onion (crimson, white, yellow brown) – one thing for just a little hit of freshness.
And right here’s the way it occurs in 10 minutes. (And to all these cheeky buggers who will level out that if you must simmer for 10 minutes, then it takes longer than 10 minutes – fantastic! You may take a 2 minutes off the simmer time!😉)
PRO TIP: By no means prepare dinner noodles within the soup broth until a recipe particularly requires it. Noodles suck up a great deal of liquid after they prepare dinner, so should you do that you simply’ll find yourself with method much less broth than you count on. Learnt this the arduous method. 😖
Being that this can be a noodle soup recipe and all, noodles are a key ingredient right here. Even so, it clocks in at simply 352 energy for a bowl.
However if you wish to lower down on the carbs and energy even additional, simply skip the noodles and cargo it up with tons extra greens to make a Chinese language vegetable soup. In truth, it’s one in all my “go-to” weight loss program dinners (which ought to occur extra steadily than it does…).
Do I miss the noodles? In fact I do. However I console myself with a wholesome dose of chilli paste and plenty of recent herbs, Chicken Pho model.
However earlier than you make it weight loss program, strive it the way in which it’s supposed. THEN healthify it!!! – Johnsat x
This recipe options in my debut cookbook Dinner. The ebook is usually new recipes, however this can be a reader favorite included by in style demand!
This recipe options in my debut cookbook Dinner. The ebook is usually new recipes, however this can be a reader favorite included by in style demand!
Ingredients
- 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)
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
1. Chicken stock/broth – just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don’t use chicken stock powder with hot water for this recipe – the flavour is too chickeny.
2. Smashed Garlic – wack the side of your knife onto a garlic clove using the heel of your hand so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup but can be picked out before serving. You could just mince the garlic using a garlic crusher but you’ll have little bits of garlic visible in the broth, rather than being a clear clean broth.
3. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate substitutes (if you use Mirin, skip sugar).
If you cannot use alcohol, I think the best sub is as follows:
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).
4. Extra broth flavouring options: star anise, chilli, green onion (just fold them) or onion quarters.
5. Sesame oil – use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia).
6. Noodles: Use any you want, fresh or dried but if using less, use less. Here’s a guide of amount of noodles per serving:
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
Prepare according to packet directions – do not add into the broth (it sucks up lots of the broth).
7. Toppings: Cook proteins separately to keep things simple. My “go to” is shredded cooked chicken because I keep little bags in the freezer (poaching keeps it juicy). Egg is also great – just whisk it lightly, pour it in and whisk to create egg “ribbons” like in Hot & Sour Soup and Chinese Corn Soup. Chinese BBQ Pork Slices is fabulous (I order it at restaurants on soup), but I never have leftover when I make it.
Vegetables – cut and cook in either noodle cooking water (if noodles require cooking) otherwise if the noodles just require soaking, then cook the vegetables in the broth. Put the vegetables that take the longest to cook in first (like broccoli), and delicate ones last (like beansprouts).
Veggie suggestions – toppings commonly found on Chinese noodle/ wonton soups:
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
Other veg – not common at Chinese restaurants, but works great!
zucchini (sliced)
green beans cabbage (thick slice)
asparagus, broccoli / broccolini and cauliflower,
any other vegetable that can be boiled.
8. Nutrition is per serving, assuming 1/4 tsp of sesame oil is used. The nutrition can be substantially enhanced by adding more vegetables! Reduce sodium even further by using low sodium soy sauce.
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