Imagine the comforting aroma of ginger and garlic wafting through your kitchen as you prepare this delightful Asian Noodle Soup.
There’s something about the way the broth simmers, infusing each ingredient with warmth and flavor, that makes it a household favorite.
With its simple steps and versatile ingredients, this dish transforms into a cozy bowl of goodness perfect for any day.
Let’s bring this comforting soup to life!
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 knife
- 1 cutting board
- 1 strainer
Ingredients
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 4 ounces mushrooms, sliced
- 6 ounces rice noodles
- 1 cup cooked chicken, shredded (optional)
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Asian Noodle Soup, follow this timeline:
Timeline:
- 0:00 – 0:05:
- (Reading/Reviewing Recipe): Spend 5 minutes reading the recipe thoroughly to understand the steps and gather all necessary ingredients and equipment.
- 0:05 – 0:20:
- (Prep Work – 15 minutes):
- Mince the ginger and garlic.
- Julienne the carrot.
- Slice the red bell pepper and mushrooms.
- Slice the green onions and chop the cilantro.
- Cut the lime into wedges.
- If using cooked chicken, shred it.
- 0:20 – 0:21:
- (Start Cooking):
- Heat the sesame oil in a large pot over medium heat.
- 0:21 – 0:22:
- (Sauté):
- Add the minced ginger and garlic to the pot and sauté for 1 minute until fragrant.
- 0:22 – 0:23:
- (Bring to Boil):
- Pour in the chicken or vegetable broth and bring to a boil.
- 0:23 – 0:33:
- (Simmer Vegetables – 10 minutes):
- Stir in the soy sauce, carrots, red bell pepper, and mushrooms.
- Reduce heat to a simmer and cook until vegetables are tender.
- 0:33 – 0:38:
- (Cook Noodles – 5 minutes):
- Add the rice noodles to the pot and cook until soft.
- 0:38 – 0:40:
- (Add Chicken & Season):
- If using, stir in the cooked chicken and heat through.
- Season with salt and pepper to taste.
- 0:40 – 0:45:
- (Resting Time – 5 minutes):
- Remove the pot from heat and let the soup rest.
- 0:45 – 0:50:
- (Serve):
- Serve the soup hot, garnished with sliced green onions, chopped cilantro, and lime wedges.
Adjust as needed based on your pace and preferences.
Recipe Instructions
In a large pot, heat the sesame oil over medium heat.
Add the minced ginger and garlic, and sauté for 1 minute until fragrant.
Pour in the chicken or vegetable broth and bring to a boil.
Stir in the soy sauce, carrots, red bell pepper, and mushrooms.
Reduce the heat to a simmer and cook for 10 minutes until the vegetables are tender.
Add the rice noodles to the pot and cook for 5 minutes until they’re soft.
If using, stir in the cooked chicken and heat through.
Season the soup with salt and pepper to taste.
Remove from heat and let the soup rest for 5 minutes.
Serve the soup hot, garnished with sliced green onions, chopped cilantro, and lime wedges.
Serving Tips
- Steamed Dumplings: Pair the soup with steamed dumplings for a delicious combination of textures and flavors.
- Spring Rolls: Add a crunchy side with fresh spring rolls to complement the warm, savory soup.
- Kimchi: Serve a small side of kimchi to introduce a spicy, fermented element that enhances the soup’s flavor.
- Edamame: Lightly salted edamame provides a nutritious and satisfying snack alongside your soup.
- Pickled Vegetables: Offer a tangy contrast with pickled vegetables to balance the soup’s rich taste.
Storage
To store Asian Noodle Soup, allow it to cool completely.
Then, transfer it to airtight containers. Refrigerate for up to 3 days.
Reheat gently, adding fresh herbs and lime before serving.
Freezing
To freeze Asian Noodle Soup, cool completely.
Portion into airtight containers and leave space for expansion.
Label with date.
Consume within 2-3 months for best flavor and texture.
Reheating
To reheat Asian Noodle Soup, warm it gently on the stove over low heat, stirring occasionally.
Avoid boiling to prevent overcooking the noodles.
Add fresh lime juice before serving.
Final Thoughts
This Asian Noodle Soup is a versatile and comforting dish that can be easily customized to suit your taste preferences.
The combination of fragrant ginger, garlic, and sesame oil creates a rich and aromatic base.
Adding vegetables like carrots, bell peppers, and mushrooms not only enhances the flavor but also adds nutritional value.
The rice noodles soak up the broth beautifully, offering a satisfying texture.
For an extra protein boost, consider adding shredded chicken or tofu.
Remember to adjust the seasoning with soy sauce, lime juice, salt, and pepper to achieve the perfect balance.
Enjoy this soup hot, garnished with fresh green onions, cilantro, and lime wedges for a revitalizing finish.
Whether you’re using homemade broth or store-bought, this soup is sure to be a hit at your dining table.
Frequently Asked Questions
Can I Make This Soup Vegan?
You can easily veganize this dish by using vegetable broth and omitting the chicken. The fragrant ginger and garlic enhance its earthy aroma, while soy sauce and lime juice offer a harmonious blend of salty and tangy flavors.
What Are Some Alternative Noodle Options?
You can swap rice noodles with udon for a chewier texture or soba for a nutty taste. Ramen noodles offer a hearty feel, while glass noodles provide a translucent, delicate bite, enhancing your soup’s cultural authenticity.
How Can I Make the Soup Spicier?
To spice things up, add sliced chili peppers or a spoonful of chili paste. Don’t forget a dash of Sriracha for a bold kick. These additions will elevate the soup’s heat, adding an exciting cultural twist.
Is This Soup Gluten-Free?
Yes, it’s gluten-free if you use gluten-free soy sauce. The rice noodles keep it light, while ginger and garlic infuse depth. Customize with vibrant veggies, creating a harmonious, savory experience that celebrates Asian culinary traditions.
Can I Use Tofu Instead of Chicken?
Yes, you can swap chicken for tofu to keep it vegetarian and add a delightful texture. Tofu absorbs flavors, blending beautifully with the broth’s savory notes. This choice complements the dish’s Asian roots and enhances its wholesome allure.
Asian Noodle Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 strainer
Ingredients
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 1 carrot julienned
- 1 red bell pepper sliced
- 4 ounces mushrooms sliced
- 6 ounces rice noodles
- 1 cup cooked chicken shredded (optional)
- 2 green onions sliced
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
- Salt and pepper to taste
Instructions
- In a large pot, heat the sesame oil over medium heat.
- Add the minced ginger and garlic, and sauté for 1 minute until fragrant.
- Pour in the chicken or vegetable broth and bring to a boil.
- Stir in the soy sauce, carrots, red bell pepper, and mushrooms.
- Reduce the heat to a simmer and cook for 10 minutes until the vegetables are tender.
- Add the rice noodles to the pot and cook for 5 minutes until they are soft.
- If using, stir in the cooked chicken and heat through.
- Season the soup with salt and pepper to taste.
- Remove from heat and let the soup rest for 5 minutes.
- Serve the soup hot, garnished with sliced green onions, chopped cilantro, and lime wedges.
Notes
