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Home Soups

Chinese Noodle Soup

By:Nagi
Published:27 May '20Updated:11 Oct '22
366 Comments
Recipe v Video v Dozer v

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”!

Chinese Noodle Soup in a white bowl, ready to be served

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!

Ladle of Chinese Noodle Soup Broth

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:

Ingredients in Chinese Noodle Soup Broth
  • 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:

Add ins for Chinese Noodle 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.

Chopsticks picking up noodles in an Asian noodle soup

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!😉)

How to make Chinese Noodle Soup

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. 😖

Overhead photo of Chinese Noodle Soup with chicken, noodles and buk choi

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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Overhead photo of Chinese Noodle Soup with chicken, noodles and buk choi

Chinese Noodle Soup

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Soup
Asian, Chinese
4.98 from 113 votes
Servings2
Tap or hover to scale
Print
  • 835
Recipe video above. A simple, delicious Chinese noodle soup with a broth that you'd swear came from your favourite Chinese restaurant! This is a midweek version so it's made with store bought soup broth rather than a made from scratch broth. I'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).

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:

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.

Nutrition Information:

Serving: 585gCalories: 352cal (18%)Carbohydrates: 39g (13%)Protein: 31g (62%)Fat: 10g (15%)Saturated Fat: 3g (19%)Cholesterol: 53mg (18%)Sodium: 1067mg (46%)Potassium: 493mg (14%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 29IU (1%)Vitamin C: 1mg (1%)Calcium: 28mg (3%)Iron: 4mg (22%)
Keywords: asian soup broth, chinese noodle soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published June 2016. Long overdue for a video to be added with brand new photos and process steps!

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366 Comments

  1. Jacinthe says

    December 12, 2022 at 11:49 am

    Made that for dinner tonight! Amazing flavors! The whole family just devoured it!
    Made as indicated with the addition of sliced mushrooms and baby spinach!

    Reply
  2. Sarah says

    December 7, 2022 at 10:15 am

    5 stars
    With the family sick a few weeks ago, I wanted to try this soup as a good comfort food. It was completely delicious and I’ve made it over and over! I’m actually a little obsessed! Like others, I didn’t have fresh chicken stock on hand, so used powdered cubes and I shredded a bought roasted chicken, but in combination with fresh egg noodles and bok choy, it was so good! Thanks Nagi for another wonderful recipe x

    Reply
  3. Laura K. says

    October 15, 2022 at 12:37 pm

    This is a delicious soup and although I just made it today, I can see how it can be very versatile in the ingredients you can use. The broth has a very good flavour to it. Thank you for sharing!

    Reply
  4. Mirella Ghannam says

    October 14, 2022 at 6:11 am

    Hey Nagi ,
    The whole family went crazy over this recipe !! The best and the easiest thing to make !! I made with with powdered chicken bouillon 🫣( yeah I know I should not mention that 😉) but I did just to say how easy it is to make and how tasty it became when I added carrots , lemon grass and onions for extra flavor

    Reply
  5. S A Rayner says

    August 23, 2022 at 7:38 pm

    5 stars
    It’s very delicious! I have never had Chinese soup before because I usually dislike any soup with broth but this is fantastic.
    Can I ask, if I make extra broth to freeze in portions so next time I can just heat it up and add to the other ingredients, will the broth freeze and defrost well?

    Reply
  6. Claire says

    August 5, 2022 at 4:32 pm

    So good 😋😋😋

    Reply
  7. Kaylah says

    June 30, 2022 at 8:47 pm

    5 stars
    Absolutely delicious! I struggle to find a delicious Asian soup from the restaurants where I live but now I don’t have to worry and can make this one! Full of flavour but nice and light. I put extra veggies in and already can’t wait to make it again!

    Reply
  8. bawang kampong says

    May 26, 2022 at 2:04 am

    Hi Nagi, saya berharap kamu dapat menambahkan resep Indonesia, dan saya sangat berterima kasih

    Reply
    • Nagi says

      May 26, 2022 at 7:11 am

      I have some Indonesian recipes on my site Bawang but will keep that in mind! N x

      Reply
  9. bawang kampong says

    May 26, 2022 at 2:01 am

    Sepertinya ini sangat enak, saya melihat makanan ini mirip seperti jajanan dari Indonesia yaitu BAKSO

    Reply
    • Nagi says

      May 26, 2022 at 7:12 am

      I haven’t tried bakso – I will have to do that! N x

      Reply
  10. Pia says

    May 22, 2022 at 7:10 pm

    People in tiktok comments are saying that sesame oil should be used as a finishing oil and not in cooking – any thoughts about this?

    Reply
  11. Jenny says

    May 3, 2022 at 6:46 pm

    5 stars
    I few days ago I made my first bone broth by slow simmering some organic chicken & beef bones with carrot & celery. But what to do with it today? Yum …. Checked out your recipe for chicken soup and it was delicious. I added some mushrooms for extra flavour.

    Reply
    • Nagi says

      May 3, 2022 at 9:08 pm

      Nothing beats a homemade stock Jenny!! N x

      Reply
  12. Rebecca says

    April 10, 2022 at 9:21 pm

    5 stars
    Nagi this is hands down one of the best recipe of yours I have ever made. I have enough left for lunch tomorrow and am super excited for that tomorrow 🙂

    Reply
    • Nagi says

      April 11, 2022 at 6:59 pm

      I am glad you liked it Rebecca!! N x

      Reply
  13. Manuel says

    April 6, 2022 at 12:11 am

    Gostaria de obter mais recetas de sopas e outros pratos chinês

    Reply
    • Nagi says

      April 6, 2022 at 5:00 pm

      There are lots of new Asian recipes coming in my new cookbook Manuel! N x

      Reply
  14. Meg says

    March 29, 2022 at 11:21 pm

    5 stars
    Such a simple & delicious meal – followed the recipe exactly & couldn’t fault it. The balance of flavours was just so yummy & it presents as a much more difficult recipe than it actually was so I looked fancy to the hard to please teenagers! The poached chicken was so much easier than I expected also, & definitely juicy as promised.

    Reply
  15. Louise says

    March 26, 2022 at 6:57 pm

    5 stars
    Excellent recipe. Loved it. Even the kids ate it 🙂

    Reply
    • Nagi says

      March 27, 2022 at 1:06 am

      That’s always the true test of how good it is Louise! N x

      Reply
  16. Simon says

    March 22, 2022 at 3:47 am

    5 stars
    Very tasty!
    I didn’t have Bok Choy, so I used a little cabbage, celery, and homegrown bean sprouts.
    I probably doubled the Asian cooking wine (Shao Hsing Rice.) I love that stuff, it smells and tastes so good.
    I also added some mushrooms and parsley.
    I forgot to use my cooked noodles in the first bowl. Actually, it was better that way but the second bowl was very good too.

    Reply
    • Nagi says

      March 22, 2022 at 5:58 pm

      I am happy that you liked it Simon! N x

      Reply
  17. Sneha Ghate says

    February 24, 2022 at 6:42 pm

    Thanks for sharing this wonderful Recipe .I Hope you would Share More.

    Reply
    • Nagi says

      February 25, 2022 at 11:28 am

      I will always share more!! N x

      Reply
  18. Winter says

    February 23, 2022 at 12:59 pm

    5 stars
    Thank you for such a wonderful and easy recipe! I’ve made this four times in the last week – I love it that much <3 So delicious!

    Reply
  19. Joy Miller says

    February 10, 2022 at 2:49 am

    Just made this. The flavor! Put shredded chicken and siracha and a bit hoisin on top. Had all the ingredients so no substitutes. Tasted BETTER than my local favorite Chinese restaurant. Thank you!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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