This Chinese Noodle Soup is best for busy weeknights AND finish of week fridge clean outs due to the fact it’s so fast and simple and you can toss in any veggies and proteins you have. The soup broth tastes like what you get from Chinese dining establishments even even though this is made utilizing a keep bought chicken broth as a base. And it’s just 332 calories for a large satisfying bowl!
This really is dinner on the table in just twenty minutes. Made from scratch. And excellent for the cooler evenings we’re now experiencing here in Sydney!
Light, fragrant and quick Chinese Noodle Soup!
If you’ve ever been disappointed by a recipe for an Asian soup broth just before, it’s probably since it was missing simple but vital flavourings. It will take far more than just chicken broth and soy sauce to make a Chinese soup broth. The crucial ingredient that makes a big difference is Chinese cooking wine, which can be substituted with sherry or even mirin or sake in this situation. I’ve presented lots of substitutions and added flavourings in the notes for this recipe simply because it’s a excellent one to use as a base and adapt to your very own taste!
The other essentials are garlic and ginger. Effectively actually, I take into account ginger to be optional but garlic is not! Simmering the broth for just 5 minutes with crushed garlic (and preferably ginger) does wonders to transform chicken broth.
Oops. I just realised that I entirely missed scooping up GARLIC in the ladle beneath, I just got ginger!
This Chinese Noodle Soup actually is a single of my classic “back pocket” recipes since it’s so versatile. Here’s a run down of how it goes – and the bare minimal essential to make this really tasty:
- Broth – Simmer chicken broth + soy sauce + Chinese cooking wine (or any sub provided) + garlic & ginger for 5 minutes. Added flavouring choices like: sesame oil, sugar (just a touch), star anise, chilli paste, scallions or onions
- Noodles – Prepare fresh OR dried noodles according to packet instructions
- Toppings – Rummage in fridge and locate greens & proteins of option. Chop approximately and toss into the broth to cook and
- Serve – Spot noodles in bowls. Pour more than soup and toppings.
I generally use fresh thin egg noodles for Chinese Noodle Soup which is the variety Chinese dining establishments typically use. But the elegance of this recipe is that you can use any noodles you want, dried or fresh. Egg noodles, rice noodles, unwanted fat noodles, thin noodles. Even ramen noodles. (I put my foot down at spaghetti….but hey, I won’t judge!).
This is the brand I generally get which is from a Chinese grocery store. But truthfully, you can locate quite comparable at all the major supermarkets in Australia and I’ve offered back links in the recipe so you can see specifically which ones I am referring to.
But if you do want to get yours from a Chinese grocery shop and just occur to not be capable to go through Chinese, appear for the useful pictures on the packet.
This is 1 of people uncommon meals that truly ticks all the boxes – it’s satisfying, however healthy (just 332 calories – and you can beef it up with LOADS a lot more veggies), it’s quick to make from scratch and noodles are constantly a crowd pleaser, aren’t they?
I’ve been that means to share this for ages, I’m so glad I ultimately received about to it because this is such a standard in my midweek meal repertoire. No matter how bare my fridge is, or what ever weird random bits of leftovers I have, I constantly have some thing suitable to toss into this soup! – Nagi x
A lot more ASIAN SOUPS YOU’LL Enjoy!
- Ham Bone Congee (Chinese Rice Soup)
- Wonton Soup
- Chinese Corn Soup
- Hot and Sour Soup
- Vegetarian Dan Dan Noodles Soup
- See all Asian Recipes
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