Picture a steaming bowl of Chinese Noodle Soup, bright with vibrant bok choy and tender chicken, wafting a comforting aroma of garlic and ginger.
This dish is delightfully simple to whip up, offering cozy satisfaction with every slurp.
Watch as the ingredients transform into a harmonious blend of flavors and textures in just under an hour.
Ready to indulge in this heartwarming bowl of goodness? Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 strainer
- 1 knife
- 1 cutting board
- 1 ladle
- 1 bowl
Ingredients
- 200 grams noodles
- 1 liter chicken broth
- 200 grams chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 100 grams bok choy, chopped
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, sliced
- Salt to taste
- Pepper to taste
Cook & Prep Time
To efficiently manage your time when preparing Chinese Noodle Soup, you can follow this timeline guideline.
- Reading and Gathering (5 minutes)
- Read through the recipe.
- Gather all necessary ingredients and equipment.
- Preparation (15 minutes)
- Start by prepping your ingredients:
- Thinly slice the chicken breast.
- Chop bok choy and julienne the carrot.
- Mince garlic and grate ginger.
- Slice green onions.
- Boil water for noodles.
- Cooking (20 minutes)
- 0-5 minutes:
- Cook the noodles in boiling water until done, then drain and set aside.
- 5-10 minutes:
- Heat vegetable oil in a large pot over medium heat.
- Sauté garlic and ginger until fragrant.
- 10-15 minutes:
- Add sliced chicken to the pot and cook until no longer pink.
- 15-20 minutes:
- Pour in chicken broth and bring to a simmer.
- Stir in soy sauce and sesame oil.
- Add bok choy and carrots; cook until vegetables are tender.
- 20-25 minutes:
- Add cooked noodles back to the pot and stir to combine.
- Season with salt and pepper to taste.
- 25-30 minutes:
- Ladle the soup into bowls.
- Top with sliced green onions.
- Serving (5 minutes)
- Serve the soup hot.
- Enjoy your meal.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Boil the noodles in a large pot of water until cooked, then drain and set aside.
In the same pot, heat vegetable oil over medium heat and sauté garlic and ginger until fragrant.
Add chicken slices to the pot and cook until they’re no longer pink.
Pour in chicken broth and bring to a simmer.
Stir in soy sauce and sesame oil, then add bok choy and carrots.
Cook until the vegetables are tender.
Add the cooked noodles back to the pot and stir to combine.
Season with salt and pepper to taste.
Ladle the soup into bowls and top with sliced green onions.
Serve hot and enjoy.
Serving Tips
- Steamed Dumplings: Pair with steamed dumplings for an authentic Chinese dining experience.
- Spring Rolls: Add some crunch with crispy spring rolls as a delightful side.
- Jasmine Rice: Serve with a side of fragrant jasmine rice to complement the soup’s flavors.
- Pickled Vegetables: Include a small plate of tangy pickled vegetables to balance the soup’s savory taste.
- Chili Oil: Offer a small dish of chili oil for those who enjoy an extra kick of heat.
Storage
Store leftover Chinese Noodle Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a bit of broth or water if needed.
Freezing
To freeze Chinese Noodle Soup, cool it completely.
Store in airtight containers. Freeze without noodles for best texture.
Thaw overnight in the fridge. Then reheat and add fresh noodles.
Reheating
To reheat Chinese Noodle Soup, gently warm it on the stovetop over medium heat until hot.
Avoid boiling to prevent overcooking noodles.
Stir occasionally for even heating.
Enjoy promptly.
Final Thoughts
Chinese Noodle Soup is a comforting and versatile dish that can easily be tailored to your taste preferences.
With its combination of tender chicken, fresh vegetables, and flavorful broth, it offers a satisfying meal for any occasion.
Feel free to experiment with additional ingredients or spices to make it your own.
Enjoy this delicious and nourishing soup as a delightful addition to your culinary repertoire.
Frequently Asked Questions
Can I Use Shrimp Instead of Chicken in This Noodle Soup?
You can definitely use shrimp instead of chicken in this noodle soup. Sauté the shrimp just until pink to avoid overcooking. The shrimp will add a delightful seafood flavor, perfectly complementing the ginger and garlic aromatics. Enjoy!
What Type of Noodles Are Best for Chinese Noodle Soup?
You should choose fresh or dried egg noodles for an authentic taste. Their springy texture holds up well in soup. If you’re feeling adventurous, try hand-pulled noodles for a chewy, satisfying slurp that elevates your dish.
How Can I Make This Soup Vegetarian or Vegan?
Swap chicken broth for vegetable broth and use tofu instead of chicken breast. Add a variety of mushrooms for extra umami flavor. Make sure to check the soy sauce is vegan-friendly, then enjoy your delicious vegan noodle soup!
Is It Possible to Make This Soup Spicy?
You can definitely make it spicy! Add sliced chili peppers or a teaspoon of chili oil while sautéing the garlic and ginger. For extra heat, sprinkle red pepper flakes or a dash of Sriracha before serving. Enjoy!
Can I Use Store-Bought Broth Instead of Homemade?
Absolutely, you can use store-bought broth! It saves time and effort without sacrificing flavor. Just guarantee it’s a good quality one. Feel free to enhance it by simmering with extra garlic or ginger for added depth.
Chinese Noodle Soup
Equipment
- 1 Large pot
- 1 strainer
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 Bowl
Ingredients
- 200 grams noodles
- 1 liter chicken broth
- 200 grams chicken breast thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 100 grams bok choy chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 green onions sliced
- Salt to taste
- Pepper to taste
Instructions
- Boil the noodles in a large pot of water until cooked, then drain and set aside.
- In the same pot, heat vegetable oil over medium heat and sauté garlic and ginger until fragrant.
- Add chicken slices to the pot and cook until they are no longer pink.
- Pour in chicken broth and bring to a simmer.
- Stir in soy sauce and sesame oil, then add bok choy and carrots.
- Cook until the vegetables are tender.
- Add the cooked noodles back to the pot and stir to combine.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with sliced green onions.
- Serve hot and enjoy.
Notes
