chinese noodle soup

Recipe video above. A simple, delicious Chinese noodle soup with a broth that you&#039;d swear came from your favourite Chinese restaurant! This is a midweek version so it&#039;s made with store bought soup broth rather than a made from scratch broth. I&#039;ve kept the toppings very simple because this recipe is more about the broth than the toppings. You can add any toppings you want - vegetables and proteins (refer Note 7).

Chinese Noodle Soup

chicken stock/broth, low sodium ((Note 1))

garlic (, smashed (Note 2))

ginger

tbsp light soy sauce (,

tsp sugar ((any))

tbsp chinese cooking wine ((Note 4))

/ 6 egg noodles ((Note 6))

bok choy

chicken

scallion / shallot (, green part only finely sliced (optional garnish))

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.

A delicious soup with plenty of vibrant flavors that are brought together in one pot. Once you try this recipe, you’ll never go back to the packaged soups again!

Quick and Easy Chinese Noodle Soup

chicken stock

onions

Oyster Sauce

Soy Sauce

oz Dried Chinese noodles (of your choice)

Bok Choy/pak choi (sliced)

In a large saucepan, heat the chicken stock and bring to a boil.

Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce &amp; the noodles.

Reduce the heat and cook according to noodle package instructions (just until tender).&nbsp;&nbsp;Serve hot

https://embed.mediavine.com/videos/cwjghfpk5s0xoqgieipy

This recipe for Quick & Easy Chinese Noodle Soup makes a super simple, aromatic broth that’s packed with noodles and Asian flavor.

Shirmp noodle soup is a light, filling and satiating Chinese style soup  with lots of bok choy.  With some meal prep, soup is ready in less than 15 minutes.

Easy Shrimp Noodle Soup Chinese Style

½ - 3 oz Dry Noodles

Baby Bok Choy

Scallion greens chopped

½ cups Homemade Stock

Shrimp peeled and deveined (or any size of your choice)

Black

Salt

½ tsp Light Soya Sauce

Trim the bottom of the bulb and separate the leaves.  If using regular bok choy, use the inner leaves of the bulb as those are young.  Finely chop scallion greens.

Boil 4 cups of water, add noodles and cook for 2 minutes.  Simultaneously heat up stock.

Add bok choy and cook for another couple of minutes.  Basically follow instructions on noodles packet and add bok choy two minutes before noodles are al dente.

Drain noodles and bok choy, run under running water and keep aside until ready to serve.  It is better to drain the noodles and serve right way so that noodles are warm.

Cook Noodles

In a separate pot bring stock to a boil.

Add shrimp and cook until shrimp curl up, about 1 - 2 minutes depending on the size of the shrimp.

Heat Stock &amp; Cook Shrimp

In a serving bowl take scallions, pepper powder and salt if need.

Pour stock over it and add soya sauce.  Add more soya sauce for stronger flavor.

Place noodles in the center of the bowl, shrimp and bok choy to the side.

Serve right away.

Assemble

How to make Chinese Chicken Noodle Soup in Instant Pot. Easy to make this nourishing feel-good meal with simple healthy ingredients. Tender juicy chicken, sweet carrots, crisp Shanghai bok choy, and smooth bouncy noodles in homemade chicken soup.

Instant Pot Chinese Chicken Noodle Soup

(roughly 2lbs or 1400 grams) chicken quarters

(6.5 grams) ginger

(9 grams) garlic (, crushed)

(1.25 grams) star anise

water

(7 grams) fine table salt

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

(0.4 grams) bay leaves

(370 grams) large carrot (, peeled and

(360 grams) Shanghai Bok Choy (, washed)

Kosher salt

noodles (i.e. Knife-cut noodles), rice noodles,

onion

Brown Chicken

Optional - Brown Chicken: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT” (roughly 8 minutes). Pat dry chicken with a paper towel. Lightly season one side of the chicken with kosher salt. Add 1 to 2 tbsp (15ml - 30ml) vegetable oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Place the seasoned side of chicken in Instant Pot. Then season the other side of the chicken with kosher salt. Brown the first side for 3.5 minutes, then brown the other side for another 2 minutes. Set the chicken aside.

Sauté Ginger, Green Onion, Garlic

Sauté Ginger, Green Onion, Garlic: Add in ginger slices and the white parts of the green onions, then saute for 3 minutes. Add in green parts of the green onions, crushed garlic cloves, and star anise, then saute for 30 seconds.

Deglaze Instant Pot

Deglaze Instant Pot: Pour in 1 cup (250ml) cold water. Then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Chicken Soup

Pressure Cook Chicken Soup: Add in 1 tsp (7g) fine table salt, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and 3 bay leaves. Add in 5 cups (1.25L) cold water, then give it a quick mix. Optional: Add in 1 tsp (1.8g) Sichuan peppercorn and 1 tsp (1.7g) coriander seeds. Add browned chicken back in Instant Pot. Layer carrot chunks on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 15 minutes. Open the lid carefully.

Cook Noodles: When Instant Pot&#39;s pressure cooking cycle ends and switches to the natural release stage, boil 1.5L water with 1 tsp salt on the stovetop. You can add 1 tsp oil to the water to prevent the noodles from sticking together. Once the water starts boiling, cook noodles according to your preferences. Then drain and set them aside.

Shred Chicken and Cook Bok Choy

Shred Chicken &amp; Cook Bok Choy: Transfer chicken to a large mixing bowl. You can serve chicken quarters as a whole or shred them with two forks. Remove green onions and ginger slices. Strain all spices from the soup with a meshed strainer. If you like, you can use a Fat separator to remove some of the fat from the chicken soup. Bring the soup back to a boil with &quot;Saute High&quot; function. Add Shanghai Bok Choy to the Instant Pot, then cook until desired texture. It&#39;ll take roughly 2 to 4 minutes depending on the texture you like.

Season and Serve

Season &amp; Serve: Taste and season the soup with a few pinches of kosher salt. For reference, we added 2 extra pinches of kosher salt. Assemble the bowl by placing the cooked noodles, bok choy, carrot chunks, and chicken in large serving bowls. Pour in the hot tasty chicken broth, then garnish the chicken noodle soup with finely sliced green onions. Enjoy~

I made this last night and it was delicious! The broth is rich and flavorful. Love the star anise. I used fresh linguine noodles and added them with the bok choy to save a step and extra cooking.

Hi, if we do not have a scale to measure the 2 pieces of ginger (6.5 g), how much would each piece measure. e.g. 1 inch long? thank you

Make this quick and easy Chinese Noodle Soup recipe with pantry ingredients, water, and a few items from the fridge in just 15 minutes!

Chinese Noodle Soup - 15-Min Easy Recipe

tomato ((finely chopped))

salt ((to taste))

white pepper powder

soy sauce

sesame oil

black vinegar

shrimp flakes ((optional))

scallion ((and/or cilantro))

neutral oil

2.75 oz dried noodle

Put the chopped tomato, salt, white pepper powder, light soy sauce, sesame oil, black vinegar, dried shrimp flakes (if using), and scallion (or cilantro) into your noodle bowl.

Pre-heat a pan or wok until it starts to smoke, and spread the oil around to coat. Fry the egg to your liking, dish it up, and set aside.

Boil the water in a medium pot (or your wok), and add the noodles. When the noodles are almost done cooking, transfer 1½ cups of the noodle cooking water to the noodle bowl. Add the leafy greens to the pot/wok with the noodles. Once the noodles and greens are cooked, add them to the bowl. Top with the fried egg, and enjoy.

Super good and easy, though maybe we made the luxury version. We threw it together with whatever was ready in the garden: radish slices, leek and scallions, mustard, arugula, radish greens, plus a jar of home-made beef broth. I had the last bit of a jar of spicy, salty shrimp paste from Hong Kong -- not XO but somewhat similar -- so I used that instead of shrimp flakes. And all I had in the pantry was buckwheat noodles. It all came out all rich and umami and terrific in 15 minutes.

So simple yet so filling. I’ve been obsessed with oil pour noodles so this was a delightful addition to my recipe list. Very light and flavorful.

I can't believe how tasty and simple it is. Freshness of vegetables,warm noodles and lot of herbs. This is invention for me,easy and quick meal 😋 😍 Thank you for the recipe🫰

Loved this!  So simple yet so delicious.  I doubled it for my husband and used spinach and plain ramen noodles.

Very gentle.  Added more shrimp flakes, chili oil, and some yangnyeom sauce.  The mix of flavors in raw part is tasty but for me the water watered it down too much.

Deb Perelman&#039;s Ginger Garlic Chicken Noodle Soup combines chicken thighs, fresh ginger, garlic and ramen noodles in an umami-rich broth finished with black vinegar, soy sauce and sesame oil. Inspired by New York City&#039;s Chinatown, it&#039;s an easy homemade chicken soup that&#039;s perfect for weeknight dinners.

Ginger Garlic Chicken Noodle Soup

lbs boneless, skinless chicken thighs

garlic (thinly sliced)

ginger (peeled, finely chopped)

bundle (6-8 oz.) scallions (thinly sliced,

tsp kosher salt

white or black pepper

oz dried curly (in noodles

carrot

black rice vinegar

tbsp toasted sesame oil

crispy chili oil (to taste)

Bring the chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil in a 4-to-5-quart pot. Reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.

While the soup simmers, whisk together the vinegar, soy sauce and sesame oil in a bowl, and add as much or as little chili crisp as your heart desires.

Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking-time estimation your noodles’ package directions. Use two forks to shred the chicken into bite-sized pieces. Once the noodles are done, return the chicken to the pot, and rewarm for 1 minute. Taste, adjusting seasoning if needed.

Divide the soup between bowls. Add a handful of scallion greens and drizzle each bowl with 1 tbsp of the soy sauce mixture, adding more to taste.

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Top 6 chinese noodle soup recipes from across the web

The most viewed chinese noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Quick and Easy Chinese Noodle Soup

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The most viewed chinese noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine