Description
This Chinese Noodle Soup is a comforting and flavorful dish featuring a fragrant chicken broth infused with garlic, ginger, soy sauce, and Chinese cooking wine. Topped with tender bok choy, fresh egg noodles, and shredded cooked chicken, this soup is quick to prepare and perfect for a nourishing meal.
Ingredients
Scale
Broth
- 3 cups chicken stock/broth, low sodium
- 2 garlic cloves, smashed
- 1.5 cm (1/2″) ginger piece, cut into 3 slices (optional but highly recommended)
- 1 1/2 tbsp light soy sauce (or all-purpose soy sauce)
- 2 tsp sugar (any kind)
- 1 1/2 tbsp Chinese cooking wine
- 1/4 – 1/2 tsp toasted sesame oil (optional)
Noodles and Vegetables
- 180g (6oz) fresh egg noodles
- 2 large bok choy or other blanchable vegetables of choice
Protein and Garnish
- 1 cup shredded cooked chicken (or other protein of choice)
- 1 scallion/shallot, green part only, finely sliced (optional garnish)
Instructions
- Prepare the broth: Place the chicken stock, smashed garlic cloves, ginger slices, light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil into a saucepan over high heat. Cover with a lid, bring to a simmer, then reduce to medium heat and let simmer for 8 to 10 minutes to allow the flavors to infuse thoroughly.
- Cook the noodles: While the broth is simmering, cook the fresh egg noodles according to the package instructions until tender, then drain and set aside.
- Prepare the bok choy: Wash the bok choy thoroughly. Cut them in half if they are small to medium sized or quarter them if large to ensure even cooking.
- Cook the vegetables: Blanch the bok choy in the simmering soup broth or in the noodle cooking water for about 1 minute, just until crisp-tender. Drain and set aside.
- Finalize the broth: Remove the garlic cloves and ginger slices from the broth to prevent overpowering flavors.
- Assemble and serve: Divide the cooked noodles into serving bowls. Top with shredded cooked chicken and the blanched bok choy. Ladle the hot broth over the ingredients and garnish with finely sliced scallions if desired. Serve alongside chili paste or fresh chillis for an extra kick.
Notes
- Use low sodium chicken stock to better control the saltiness of the soup.
- Smashed garlic and sliced ginger add depth of flavor to the broth; remove them before serving to avoid overly strong bites.
- Light soy sauce keeps the flavor balanced without overpowering; normal all-purpose soy sauce works as well.
- Chinese cooking wine enhances the aroma and adds complexity to the broth.
- Toasted sesame oil is optional but recommended for a subtle nutty fragrance.
- Fresh egg noodles are ideal, but dried noodles can be used if cooked according to package directions.
- Other blanchable vegetables such as spinach, Chinese broccoli, or snow peas can be substituted for bok choy.
- Shredded cooked chicken can be replaced with tofu or other proteins to suit dietary preferences.
- Garnish with green onions and serve with chili paste or fresh chillies to add heat.
