Chinese Chicken Noodle Soup PT25M https://img4.recipesrun.com/201907/2019/1018/c0/1/883173/300x200x90.jpg 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! 2 servings Ingredients: 1 scallion / shallot , green part only finely sliced (optional garnish) 1 cup shredded cooked chicken (or other protein of choice) 2 large bok choy plus/or other vegetables of choice 6 oz. fresh egg noodles 1/2 tsp. sesame oil 1/2 tbsp. chinese cooking wine 2 tsp. sugar (any) 1 1/2 tbsp. light soy sauce 1 1 cm piece of ginger, sliced 2 garlic cloves, smashed 3 cups 750 ml chicken broth

Chinese Chicken Noodle Soup

3.5

( By Jennifer )

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!

01 Information

Grade easy
Serving 2 servings
Calorie 332 Kcal
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

Toppings and Noodles
- 1 scallion / shallot , green part only finely sliced (optional garnish)
- 1 cup shredded cooked chicken (or other protein of choice)
- 2 large bok choy plus/or other vegetables of choice
- 6 oz. fresh egg noodles
Broth
- 1/2 tsp. sesame oil
- 1/2 tbsp. chinese cooking wine
- 2 tsp. sugar (any)
- 1 1/2 tbsp. light soy sauce
- 1 1 cm piece of ginger, sliced
- 2 garlic cloves, smashed
- 3 cups 750 ml chicken broth

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03 Method

Step 1

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 flavors to infuse.
Step 2

Meanwhile, cook noodles according to packet directions. Cut vegetables to the desired size. For bok choy, cut them into quarters (cut a cross into the base and tear it into neat quarters with your hands).
Step 3

Pick ginger and garlic out of soup broth. Add bok Choi and cook for 1 minute. Add chicken then turn the stove off.
Step 4

Place noodles in bowls. Divide soup and toppings between bowls. Garnish with shallots if using. Great served with chili paste or fresh chillis.
Step 5

Just store-bought chicken broth is fine. Though of course, homemade would take this to another level! 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 flavor 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. 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. Extra broth flavoring options: star anise, chili paste or sriracha, scallions/shallots (just fold them).

04 Author

Jennifer

75 Recipes

Chinese Chicken Noodle Soup

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