Chinese Noodle Soup is incredibly quick and easy – if you know the secret seasonings! You’d swear the Asian soup broth is from a Chinese restaurant, it’s that good. 10 minutes and just 352 calories for a big bowl. Use any noodles, any vegetables, any protein – or not! It’s terrific fridge-forage food.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
![Chinese Noodle Soup (1) Chinese Noodle Soup (1)](https://i0.wp.com/www.recipetineats.com/wp-content/uploads/2016/06/Chinese-Noodle-Soup_0.jpg)
Fast Chinese Noodle Soup!
This Chinese Noodle Soup is one of my classic “back pocket” recipesbecause it’s so versatile and incredibly quick. Because people who cook all day for a living need quick dinners for real life – ask any chef!!
Here’s a run down of how it goes:
Broth: Plonk and simmer6 ingredients for 10 minutes (no trip to the Asian store required!);
Noodles: Prepare fresh OR dried noodles according to packet directions;
Toppings:Rummage in fridge and locate vegetables & proteins of choice. Chop roughly and cook with the noodles or in the soup. broth; and
Serve: Place noodles in bowls. Pour over soup and toppings.
See? 10 minutes!
![Chinese Noodle Soup (2) Chinese Noodle Soup (2)](https://i0.wp.com/www.recipetineats.com/wp-content/uploads/2016/06/Chinese-Noodle-Soup_8.jpg)
Seasonings for Chinese soup broths
If you’ve ever been disappointed by a recipe for an Asian soup broth before, it’s probably because it was missingbasic but essential flavourings. It takes more than just chicken broth and soy sauce to make a Chinese soup broth!
Here’s what all you need:
![Chinese Noodle Soup (3) Chinese Noodle Soup (3)](https://i0.wp.com/www.recipetineats.com/wp-content/uploads/2016/06/Chinese-Noodle-Soup-broth-ingredients.jpg)
Chinese cooking wine– the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something. Substitute with: dry sherry, mirin or cooking sake. Best non alcoholic sub for this recipe: substituting some of the soy sauce with oyster sauce (which adds extra “umami” into the broth to compensate);
Garlic and ginger – smash the garlic and slice the ginger to allow the fresh flavours to infuse into the broth. Keeping them whole makes it easy to pick out later – you could very well grate them straight into the broth using a fine grater, but you will get little bits in the soup (rather than being a clear broth);
Sesame oil – for the flavour!
Chicken broth/stock – use low sodium otherwise the broth may be a touch too salty for your taste. Use a decent one, because it’s the foundation of the soup broth (🇦🇺 I use Campbells. Better than Continental). Best option if you have it: homemade chicken stock!;
Soy sauce – either all purpose or light soy sauce will work here. Don’t use dark soy sauce or sweet soy sauce – the flavour of these are too intense; and
Sugar– just a touch, to balance out the flavours.
What goes in the noodle soup
And here’s what I put in the soup:
![Chinese Noodle Soup (4) Chinese Noodle Soup (4)](https://i0.wp.com/www.recipetineats.com/wp-content/uploads/2016/06/Chinese-Noodle-Soup-add-ins.jpg)
Noodles – Chinese noodle soups are traditionally made with thin egg noodles (pictured above, and below in the soup). Fresh ones (sold in the fridge section) have a better texture than dried. But any noodles will be fine here – fresh or dried, rice noodles, white or yellow noodles, Hokkien, Singapore noodles, wide, thin, vermicelli, ramen noodles (yup!), diet noodles (like konyaku – been there, done that), zoodles (been there too). Really. ANY noodles will be great in this broth!
Bok Choy (also known as buk choi, buk choi,pak choi, or pok choi – crazy right??!) – or any vegetables. I like bok choy because you just split them in half down the middle andbam! You’re done! (Recipe notes includes an extensive list of chopping and cook directions for common vegetables)
Cooked Chicken(poach it using this method that guarantees juiciness)- or any other protein, as desired.Everybody keeps little containers of cooked shredded chicken in the freezer, right?!
Green onion or coriander/cilantro, or chives, or even finely sliced onion (red, white, yellow brown) – something for a little hit of freshness.
![Chinese Noodle Soup (5) Chinese Noodle Soup (5)](https://i0.wp.com/www.recipetineats.com/wp-content/uploads/2016/06/Chinese-Noodle-Soup_2-1.jpg)
How to make Chinese Noodle Soup
And here’s how it happens in 10 minutes. (And to all those cheeky buggers who will point out that if you have to simmer for 10 minutes, then it takes longer than 10 minutes – fine! You can take a 2 minutes off the simmer time!😉)
![Chinese Noodle Soup (6) Chinese Noodle Soup (6)](https://i0.wp.com/www.recipetineats.com/wp-content/uploads/2016/06/How-to-make-Chinese-Noodle-Soup.jpg)
PRO TIP: Never cook noodles in the soup broth unless a recipe specifically calls for it. Noodles suck up loads of liquid when they cook, so if you do that you’ll end up with way less broth than you expect.Learnt this the hard way. 😖
![Chinese Noodle Soup (7) Chinese Noodle Soup (7)](https://i0.wp.com/www.recipetineats.com/wp-content/uploads/2016/06/Chinese-Noodle-Soup.jpg)
Make it even HEALTHIER!!
Being that this is a noodle soup recipe and all, noodles are a key ingredient here. Even so, it clocks in at just 352 calories for a bowl.
But if you want to cut down on the carbs and calories even further, just skip the noodles and load it up with tons more vegetables to make a Chinese vegetable soup. In fact, it’s one of my “go-to” diet dinners (which should happen more frequently than it does…).
Do I miss the noodles? Of course I do. But I console myself with a healthy dose of chilli paste and lots of fresh herbs, Chicken Pho style.
But before you make it diet, try it the way it’s intended. THEN healthify it!!! – Nagi x
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Chinese Noodle Soup
Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Soup
Asian, Chinese
4.98 from 133 votes
Servings2
Tap or hover to scale
Recipe video above. A simple, delicious Chinese noodle soup with a broth that you'd swear came from your favourite Chinese restaurant! This is a midweek version so it's made with store bought soup broth rather than a made from scratch broth. I've kept the toppings very simple because this recipe is more about the broth than the toppings. You can add any toppings you want – vegetables and proteins (refer Note 7).
Ingredients
Broth
- 3 cups chicken stock/broth, low sodium (Note 1)
- 2 garlic cloves , smashed (Note 2)
- 1.5 cm / 1/2" ginger piece, cut into 3 slices (optional, but highly recommended)
- 1 1/2 tbsp light soy sauce , or normal all purpose soy sauce (Note 3)
- 2 tsp sugar (any)
- 1 1/2 tbsp chinese cooking wine (Note 4)
- 1/4 – 1/2 tsp sesame oil , toasted (optional) (Note 5)
Toppings & Noodles
- 180g / 6oz fresh egg noodles (Note 6)
- 2 large bok choy or other vegetables of choice (use any blanchable veg – Note 7)
- 1 cup shredded cooked chicken (or other protein of choice)
- 1 scallion / shallot , green part only finely sliced (optional garnish)
Instructions
Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 – 10 minutes to allow the flavours to infuse.
Meanwhile, cook noodles according to packet directions.
Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
Pick garlic and ginger out of soup.
Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.
Recipe Notes:
1. Chicken stock/broth – just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don’t use chicken stock powder with hot water for this recipe – the flavour is too chickeny.
2. Smashed Garlic –wack the side of your knife onto a garlic clove using the heel of your hand so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup but can be picked 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.
3. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate substitutes (if you use Mirin, skip sugar).
If you cannot use alcohol, I think the best sub is as follows:
- Reduce soy sauce to 1 tbsp
- Add 1 tbsp Oyster Sauce (this hasumami and will add complexity into the broth flavour to compensate for leaving out cooking wine).
4. Extra broth flavouring options: star anise, chilli, green onion (just fold them) or onion quarters.
5. Sesame oil –use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia).
6. Noodles: Use any you want, fresh or dried but if using less, use less. Here’s a guide of amount of noodles per serving:
- Fresh noodles, thin (ie from fridge section, this is what I use) – 90g / 3 oz per serving
- Fresh noodles, wide and flat (like thick Thai rice noodles) – 150g/ 5 oz per serving (much denser, so you need more)
- Dried noodles, pasta (yes, really!) – 60g / 2 oz per serving
- Ramen – 1 pack / “cake” per person
Prepare according to packet directions – do not add into the broth (it sucks up lots of the broth).
7. Toppings: Cook proteins separately to keep things simple. My “go to” is shredded cooked chicken because I keep little bags in the freezer (poaching keeps it juicy). Egg is also great – just whisk it lightly, pour it in and whisk to create egg “ribbons” like in Hot & Sour Soupand Chinese Corn Soup. Chinese BBQ Pork Slices is fabulous (I order it at restaurants on soup), but I never have leftover when I make it.
Vegetables – cut and cook in either noodle cooking water (if noodles require cooking) otherwise if the noodles just require soaking, then cook the vegetables in the broth. Put the vegetables that take the longest to cook in first (like broccoli), and delicate ones last (like beansprouts).
Veggie suggestions –toppings commonly found on Chinese noodle/ wonton soups:
- Any Chinese veggies (bok choy/buk choi/pak choi, gai lan/Chinese broccoli, choy sum). Cut Bok Choy into half or quarters lengthwise (pictured / video), for other veg, cut into batons about 5cm / 2″ long
- Carrots – sliced on the diagonal
- Bean sprouts
- Green beans
Other veg –not common at Chinese restaurants, but works great!
- zucchini (sliced)
- green beans cabbage (thick slice)
- asparagus, broccoli / broccolini and cauliflower,
- any other vegetable that can be boiled.
8. Nutrition is per serving, assuming 1/4 tsp of sesame oil is used. The nutrition can be substantially enhanced by adding more vegetables! Reduce sodium even further by using low sodium soy sauce.
Nutrition Information:
Serving: 585gCalories: 352cal (18%)Carbohydrates: 39g (13%)Protein: 31g (62%)Fat: 10g (15%)Saturated Fat: 3g (19%)Cholesterol: 53mg (18%)Sodium: 1067mg (46%)Potassium: 493mg (14%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 29IU (1%)Vitamin C: 1mg (1%)Calcium: 28mg (3%)Iron: 4mg (22%)
Keywords: asian soup broth, chinese noodle soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Originally published June 2016. Long overdue for a video to be added with brand new photos and process steps!
MORE ASIAN SOUPS YOU’LL LOVE!
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Baby Hands and Giant Paws.Evidence for anyone who has wondered how small my hands really are. 😉
![Chinese Noodle Soup (18) Chinese Noodle Soup (18)](https://i0.wp.com/www.recipetineats.com/wp-content/uploads/2016/06/Dozer-and-Baby-Hand-680x952.jpg)
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393 Comments
Gina says
Once again I kind of stuffed it up but turned out amazing. I added zucchini and carrot as well as baby pak choy. Also added coriander because I love it. Chopped hot chilli’s to throw on top. Super delicious. Thank you again for a wonderful meal Nagi!Reply
Kirsten says
A 10 out of 10 from my whole family! That broth is amazingly flavoursome. We poached chicken tenders, used very fresh noodles and chopped some broccolini that was in the fridge. Also added tofu and spring onions. Will be making again and again!
Reply
Mandy says
The best soup! Its my go to whenever i want soup. Whenever my kids are sick they ask for it, comfort in a bowl.
Reply
MC says
This broth is exactly what I was looking for, and so easy to make and switch up with different proteins and vegetables. I used thinly sliced beef instead of chicken and it turned out delicious. I have used several of your other recipes and every one has been foolproof. Thank you!Reply
Ellen says
If I thinly slice chicken breast would it work to cook it right in the broth if I don’t have cooked chicken?
Reply
OSCAR DIAZ VALERO says
Thank you very much again, Nagi, for helping us cook delicious food.
My family absolutely loves this soup! In
fact, it has become our favourite soup.
Definitely our go to on autumn and winter weekends.
Keep up the good work!Reply
Debbie says
Absolutely a bomb proof recipe. So very easy to whip up.
Super tasty, and yes…. it is restaurant quality in a bowl. Thanks ‘tineats’Reply
Nicole says
This is one of the best recipes on the RTE site…super easy, delicious and definitely a go to on an autumn or winter night!Reply
Audrey says
the broth is absolutely perfectReply
mike says
Such an easy and delicious recipe. One of my fav go too’sReply
Jasmine Rainback says
My absolute favourite noodle soup recipie. I add poached chicken to mine or sometimes dumplings. 10/01Reply
Amy says
I think I make this recipe at least once a week. It’s easy as anything, takes bugger all time and is incredibly delicious. Really good when suffering from a cold too! Easily one of my favourites.
Reply
Ilona S Kocins says
I LOVE THIS RECIPE. I add carrot and broccoli, and, importantly, star anise. Better next day when the flavours have infused. Thank you, Nagi.
Reply
Ron says
Very goooood…. A definite do-over…..Reply
Jayd says
I’ve made this recipe twice now. It’s is very comforting and incredibly easy. Both times I’ve put a little sriracha sauce on top. This time I minced the garlic into it (would recommend) and I had a tiny bit of lemongrass and some roasted onion I put in while the stock boiled and honestly it is crazy good!Reply
Debbie says
This was perfect for a rainy day! Next time I will add star anise as I think that will impart a lovely flavour, as you mentioned in the notes. I will definitely be checking out the soup recipes on this page!Reply
Rachel Acosta says
This was so simple and soo good. Thank you for another awesome recipe! ❤️Reply
Ilona S Kocins says
I’ve now made this often. First time, I mistakenly used the stock that was not salt reduced….too salty. I have now paid more attention to the details in your recipes. I love the details you include in every recipe, including helpful comments from others. Instead of bok choy, I use brocclini and carrots. Quick, easy and delicious. Thank you!Reply
Kirsty says
Absolutely love this soup!
I finely slice carrot, capsicum and spring onion, add coriander, bok choy and long red chilli (none of this blanched, straight into serving bowl) .
I then pop half a pack of 2 minute noodles(cooked) and 5 store bought prawn dumplings which I steam on top of broth. I then add the broth which I love. I actually just add 2 tspn jar crushed garlic and ginger and feel it is perfect for my taste!
Thank you for such wonderful, versatile recipes!Reply
Ida says
I made this and it was SO GREAT. so easy, great reward for little effort. Adding some dried shiitakes to the broth amps it up even more.Reply