Chinese Chicken Noodle Soup

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 flavorings. 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 flavorings in the notes for this recipe because it’s a great one to use as a base and adapt to your own taste! 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!