This Chinese Noodle Soup is perfect for busy weeknights AND end of week fridge clean outs because it’s so fast and easy and you can toss in any vegetables and proteins you have. The soup broth tastes like what you get from Chinese restaurants even though this is made using a store bought chicken broth as a base. And it’s just 332 calories for a big satisfying bowl!
This truly is dinner on the table in just 20 minutes. Made from scratch. And perfect for the cooler evenings we’re now experiencing here in Sydney!
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. The key ingredient that makes a difference is Chinese cooking wine, which can be substituted with sherry or even mirin or sake in this case. I’ve provided lots of substitutions and additional flavourings in the notes for this recipe because it’s a great one to use as a base and adapt to your own taste!
The other essentials are garlic and ginger. Well actually, I consider ginger to be optional but garlic is not! Simmering the broth for just 5 minutes with crushed garlic (and preferably ginger) does wonders to transform chicken broth.
Oops. I just realised that I totally missed scooping up GARLIC in the ladle below, I just got ginger! 🙂
This Chinese Noodle Soup really is one of my classic “back pocket” recipes because it’s so versatile. Here’s a run down of how it goes – and the bare minimum required to make this really tasty:
- Broth – Simmer chicken broth + soy sauce + Chinese cooking wine (or any sub provided) + garlic & ginger for 5 minutes. Additional flavouring options including: sesame oil, sugar (just a touch), star anise, chilli paste, scallions or onions;
- Noodles – Prepare fresh OR dried noodles according to packet directions;
- Toppings – Rummage in fridge and locate vegetables & proteins of choice. Chop roughly and toss into the broth to cook; and
- Serve – Place noodles in bowls. Pour over soup and toppings.
I usually use fresh thin egg noodles for Chinese Noodle Soup which is the type Chinese restaurants usually use. But the beauty of this recipe is that you can use any noodles you want, dried or fresh. Egg noodles, rice noodles, fat noodles, thin noodles. Even ramen noodles. (I put my foot down at spaghetti….but hey, I won’t judge!).
This is the brand I usually get which is from a Chinese grocery store. But honestly, you can find very similar at all the major supermarkets in Australia and I’ve provided links in the recipe so you can see exactly which ones I am referring to.
But if you do want to get yours from a Chinese grocery store and just happen to not be able to read Chinese, look for the helpful pictures on the packet. 😉
This is one of those rare meals that really ticks all the boxes – it’s satisfying, yet healthy (just 332 calories – and you can beef it up with LOADS more veggies), it’s fast to make from scratch and noodles are always a crowd pleaser, aren’t they?
I’ve been meaning to share this for ages, I’m so glad I finally got around to it because this is such a regular in my midweek meal repertoire. No matter how bare my fridge is, or whatever weird random bits of leftovers I have, I always have something suitable to toss into this soup! – Nagi x
PS To those of you in Australia, you may have noticed that the supermarkets now sell Asian Soup Broth (Campbell’s brand). This is better. Promise!
- 3 cups / 750 ml chicken broth (Note 1)
- 2 garlic cloves , smashed (Note 2)
- 1/3" / 1 cm piece of ginger , sliced (optional, but highly recommended)
- 1 1/2 tbsp light soy sauce (or normal all purpose soy sauce)
- 2 tsp sugar (any)
- 1½ tbsp chinese cooking wine (Note 3)
- 1/4 - 1/2 tsp sesame oil
- 6 oz / 180g fresh egg noodles (Note 5 for options)
- 2 large bok choy plus/or other vegetables of choice
- 1 cup shredded cooked chicken (or other protein of choice)
- 1 scallion / shallot , green part only finely sliced (optional garnish)
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Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse.
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Meanwhile, cook noodles according to packet directions.
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Cut vegetables to desired size. For bok choy, cut them into quarters (cut a cross into the base and tear it into neat quarters with your hands).
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Pick ginger and garlic out of soup broth. Add buk choi and cook for 1 minute. Add chicken then turn the stove off.
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Place noodles in bowls. Divide soup and toppings between bowls. Garnish with shallots if using. Great served with chilli paste or fresh chillis.
1. Just store bought chicken broth is fine. Though of course, homemade would take this to another level!
2. To smash garlic cloves, just wack the side of your knife onto a garlic clove so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup and easily pick it 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, sake or mirin are adequate substitutes.
If you cannot use alcohol, I think the best sub is 1/2 tbsp rice vinegar and 1 tbsp of apple juice OR just 1/2 tbsp apple cider vinegar OR Verjuice.
4. Extra broth flavouring options: star anise, chilli paste or sriracha, scallions / shallots (just fold them).
5. Noodles: Use any you want, fresh or dried. Prepare them according to packet directions - do not add into the broth (it sucks up lots of the broth). I use thin fresh egg noodles (see photo in post), like this one from Woolworths (Australia) which is what Chinese restaurants typically use.
But Hokkien (thin is better, but the fat one is ok too), Singapore Noodles and other egg noodles would also be fine, as well as any dried or fresh rice noodles.
6. Toppings: Cook proteins separately to keep things simple. My "go to" is shredded cooked chicken because I keep little bags in the freezer. Egg is also great - just whisk it lightly, pour it in and whisk to create egg "ribbons". Chinese BBQ Pork Slices is epic - but I never have leftovers.
For vegetables, I cut them and put them into the broth to cook. Put the vegetables that will take the longest to cook in the broth first, and delicate ones last.
REMEMBER: The vegetables will continue to cook while you are serving! So for example, I only add the buk choi 1 minute before taking it off the stove.
Veggie suggestions: Any Chinese veggies (bok choy, gain lan/Chinese broccoli, choi sum) cut into batons or quartered (if small) per photo, carrots sliced on the diagonal, scallions/shallots and bean sprouts are the toppings commonly found on Chinese noodle/ wonton soups.
But these veggies also go well (though not common in Chinese restaurants): zucchini (sliced), cabbage (thick slice), asparagus, broccoli / broccolini and cauliflower, or any other vegetable that can be boiled.
7. Nutrition is per serving, assuming 1/4 tsp of sesame oil is used. The nutrition can be substantially enhanced by adding more vegetables! Sodium reduces to 552mg per serving if low sodium soy sauce and chicken broth is used.
Life of Dozer
Baby Hands and Giant Paws. Evidence for anyone who has wondered how small my hands really are. 😉
See how big he is? (aka how SHORT I am??)
Made this last night. Girl you rock. My best friend’s first response was “Oh my God, this is good!”. Even though it was 96 degrees we love good soup. Gotta do this again and again.
Wonderful to hear EJ! Thank you for letting me know you enjoyed this – N x
I really enjoyed this recipe a lot! Tastes so good!
I’m glad to hear you enjoyed this Sherita!!! Thanks for taking the time to let me know 🙂 N x
I made this about a week ago as an alternative to chicken noodle soup for my husband who had a cold. We loved it! I’m making it again tonight for the same reason as I got the same cold! It really hits the spot and is a nice alternative to traditional chicken noodle. I also love how simple yet tasty it is! My husband makes bone broth from scratch Which I think heightens the flavors.
Woah! Homemade bone broth – amazing!!
Hi Nagi,
I really liked how my soup came out, although it was very mild. Next time if I let my broth cook longer with the ginger and garlic, will it have more flavor? Also, I searched high and low this afternoon for Chinese cooking wine at all of the stores in my town, but I could not find it. Instead I used mirin.
Hi Amanda! The broth for classic Chinese noodle does have a subtle flavour, but I wouldn’t say bland, not like just using plain broth! Feel free to double the ginger and garlic and cook for longer, and if you want more flavours, try adding chilli! Oh, also the flavour will be affected by the quality of broth used 🙂 I use Campbell’s brand which is a popular brand in Australia. I’ve tried cheaper no-frills brands and the flavour is not as good. N x
Nagi, the other day you posted a miraculous recipe for Chinese Noodle Soup from June 22, 2016. I couldn’t wait to get ingredients and set it up for supper! But, Nagi, there was no nutritional chart. I RELY ALWAYS on you for nutrition details, because I’m on a 2,000mg low-sodium diet (whoever HEARD of something so horrible for a human to have to eat!). I had an emergency 10-day stay in the hospital 2 months ago, and my life has been turned upside-down. Those charts are now life-savers for me. . . I don’t know how long this is going to go on, but I sure need your guiding hand to help me plan meals.
Is it a lot of trouble to put such a chart together for this recipe?
Sharon in D.C.
I’m sorry to hear about your health troubles Sharon! On it 🙂 Give me 5 minutes and the nutrition will be in the recipe! N xx
PS Also added low sodium tip 🙂
You are MY HERO! (. . . and Dozer too!)
Hi, I’m by myself, so always just cook for one person. Can I make the broth and freeze it, and add the meat, noodles and toppings after defrosting?
ABSOLUTELY! 🙂 N x
Not to be a downer but I’m going through a bad divorce and my affordable food choices was literally down to Ramen noodles every day for all meals. But I really missed the clear broth soup I used to get at my favorite Chinese restaurant. So I looked up how to make it and what it would cost me and came across this recipe. Nagi, your soup is so good, I feel ten times richer just having it. And trying the little add ons that everyone else has posted makes me feel like I’m making a new meal every day. Thank you for adding richness into my life again. I look forward to exploring all your other recipes. <3
Made this last night to use up left over roast chicken meat – created a chicken broth from the chicken bones. I was very excited to eat it when I had sampled the broth before adding the chicken and noodles! Very delicious, very easy. My husband was very happy with the dinner as well!
I’ve created a few chicken noodle soup recipes this is by far the easiest and tastiest.
So glad you enjoyed this Chantelle! N x ❤️
Great recipe! Thanks from up here in Saskatoon!
We added a bit of 5-spice while roasting our chicken before making broth out of it. Worked well with your recipe on our 2nd go-round.
That’s so great to hear Troy and Tam! Thanks for sharing your feedback – N x
I’m glad I came across this recipe. It is very flavorful, and I love the different variations or options to make the soup. On my first attempt, I used 1 and 1/2 C vegetable and 1 and 1/2 C beef broth instead of chicken broth. I also used Sherry cooking wine and a dash or two of ginger powder since I had them in my cabinet. I also opted to keep the crushed garlic in my soup along with thinly sliced carrots, and celery. I topped with scallions and tortilla strips for soups. The family loves this recipe. It is not only delicious, but quick and easy. I look forward to trying other variations.
That’s so great to hear Sherri! Thanks for sharing your feedback – N x
This is the best chicken soup I have ever eaten the broth is awesome
Thank you
I love hearing that Lorraine!! Thanks for letting me know – N x ❤️
I thought it’s be a good dish to prepare as I was sick. And I wasn’t wrong! Plus it tasted great and I felt so accomplished. Thank you for this recipe :’)
I hope you’re feeling better! (And if you are, let’s put it down to THIS SOUP! 😂)
I made the noodle soup as per your help and it was amazingly satisfying! And with all the variations in ingredient possibilities, one can have a different mid-week soup any old time. Thank you Nagi. I really appreciate your no-nonsense and organized approach to preparing dishes. You have a wonderful spirit!
That’s so great to hear Demetrios! Thanks for letting me know – N x ❤️
Wow. I just made this dish, and the while family loved it. My only variation was adding 1 tsp of fennel seeds when simmering the broth, but otherwise followed it exactly. Very impressed! Only gripe is that the broth to meat-veggie proportion seemed off, but that could be user error.
That’s so terrific to hear Jonathan ! Thank you for letting me know! N xx ❤️ PS Re: meat to broth ratio, that’s the way it is served in Chinese restaurants ie light on meat. It’s actually the way most Asian dishes are ie light on meat 🙂 Very different to western foods!
I just made this soup and it’s one of the best soups I’ve ever had. The flavor is amazing. I don’t think I can ever eat plain old chicken noodle soup again. I used Mirin because it’s something I always have on hand and the flavor was so rich and wonderful. Thank you so much for posting this recipe 🙂
Love hearing that Teri! Thanks for sharing your feedback! N x ❤️
I haven’t try this soup, but I’m getting all my ingredients.Love my soups.Thanks for Sharing.Teresa
Hope you love it Teresa! 🙂 N x
Thank you very much for sharing this recipe. I am addicted to Chinese noodle soup and this simple recipe is what I have been looking for. I always wondered what makes the broth taste so zingy and rich. It turned out cooking wine, or in my case apple vinegar.
Love hearing that Inna! So glad you enjoyed this – N x ❤️
One of the only good things about having the flu was having this soup to feast on! Once again, thanks for a fail-safe, delicious (bowl-licking) recipe Nagi!
Hope you’re all better now Shanta! N x