Description
A quick, comforting Asian noodle soup made with rich broth, fresh vegetables, tender chicken, and perfectly cooked noodles. Easy to customize, ready in minutes, and packed with bold, authentic flavor — this recipe brings restaurant-style warmth right to your kitchen.
Ingredients
For the Broth
3 cups low-sodium chicken broth
1 ½ tbsp light soy sauce
1 ½ tbsp Chinese cooking wine (or dry sherry)
2 garlic cloves, smashed
½ inch piece of fresh ginger, sliced
2 tsp sugar
¼ tsp toasted sesame oil
For the Soup Bowl
180g fresh egg noodles (or rice noodles, ramen, etc.)
2 baby bok choy, halved
1 cup cooked, shredded chicken
1 scallion, thinly sliced
Optional toppings: chili paste, cilantro, lime wedges
Instructions
Prepare the broth
In a medium saucepan, combine chicken broth, soy sauce, Chinese cooking wine, garlic, ginger, sugar, and sesame oil. Cover and bring to a simmer. Let simmer gently for 8–10 minutes to infuse flavor.Cook the noodles
In a separate pot, cook noodles according to package instructions. Drain and set aside.Blanch the vegetables
In the same pot of hot water (or in the broth), blanch bok choy for 1–2 minutes until just tender.Assemble the bowls
Divide noodles between two bowls. Top with chicken and bok choy. Remove garlic and ginger from the broth, then ladle hot broth over each bowl.Garnish and serve
Add sliced scallions and any additional toppings. Serve hot with chili paste or a splash of vinegar for extra kick.
Notes
Make it vegan: Use vegetable broth and tofu instead of chicken.
Low-carb option: Replace noodles with zucchini noodles or shirataki.
Spicy variation: Add chili oil or sliced fresh chili to the broth while simmering.
Store leftover broth separately from noodles to keep texture optimal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian / Fusion