Chinese Noodle Soup is one of my all-time favorite comfort foods, especially when the weather gets chilly. It’s like a warm hug in a bowl!
This recipe is perfect for a cozy weeknight dinner, or even when you’re feeling a bit under the weather. What I love most is how customizable it is – you can really make it your own.
Chinese Noodle Soup: What to Expect
This dish is all about a flavorful broth, tender noodles, and your choice of delicious toppings. Think of it as a blank canvas for your culinary creativity!
It’s savory, satisfying, and surprisingly easy to make. The broth is the star of the show, with layers of flavor that develop as it simmers.
You can serve this soup as a main course, or even as a starter for a larger Asian-inspired meal. It’s also great for meal prep – make a big batch on Sunday and enjoy it throughout the week.
The best part? Everyone in the family will love it.
Ingredients for Chinese Noodle Soup
Here’s what you’ll need to gather to make this soup.
- Broth: 8 cups chicken broth (low sodium is best so you can control the saltiness)
- Aromatics:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, peeled and sliced
- Vegetables:
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup sliced mushrooms (shiitake or cremini work well)
- 1 cup baby bok choy, roughly chopped
- Protein:
- 1.5 cups cooked, shredded chicken or diced tofu.
- Noodles: 8 ounces dried Chinese egg noodles (or your favorite kind – ramen, udon, or even spaghetti work in a pinch!)
- Seasonings:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon ground white pepper
- Salt to taste
- Optional Toppings:
- Sliced green onions
- Chili oil or sriracha
- Toasted sesame seeds
- A soft-boiled egg
For the broth, you can use store-bought, but homemade is always amazing if you have the time! If you use store bought, I recommend to go with low-sodium, so we can control the saltiness.
For the noodles, fresh or dry is fine. If all else fails, use spaghetti.
Step-by-Step Instructions for the Best Chinese Noodle Soup
Let’s get cooking! Here’s how to make this amazing soup, step by step.
- Sauté Aromatics: In a large pot or Dutch oven, heat a little bit of oil (vegetable or canola) over medium heat. Add the chopped onion and cook until it’s softened, about 5 minutes. Then, add the minced garlic and sliced ginger, and cook for another minute until fragrant. You should be able to really smell the garlic and ginger.
- Build the Broth: Pour in the chicken broth. Add the sliced carrots, celery, and mushrooms. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 15 minutes. The longer it simmers, the more flavorful the broth will be! This is where the magic happens.
- Add Protein & Seasonings: Stir in the cooked, shredded chicken (or tofu). Add the soy sauce, sesame oil, and white pepper. Taste and add salt as needed. Remember, you can always add more, but you can’t take it away!
- Cook Noodles: While the soup is simmering, cook the noodles according to the package directions. Drain the noodles and rinse them with cold water to prevent sticking. This step is important to keep them from getting mushy.
- Add Bok Choy: In the last few minutes of simmering, add the chopped bok choy to the soup. It will wilt quickly.
- Assemble & Serve: Divide the cooked noodles among bowls. Ladle the hot soup over the noodles.
- Garnish: Top with your favorite garnishes – sliced green onions, a drizzle of chili oil, toasted sesame seeds, or a perfectly soft-boiled egg are all great choices!
Variations & Tips for this Noodle Soup Recipe
- Spice it Up: Add a pinch of red pepper flakes or a few slices of fresh chili to the broth for some heat.
- Veggie Power: Feel free to add other vegetables you enjoy – snow peas, spinach, or bean sprouts all work well.
- Make-Ahead: You can make the broth ahead of time and store it in the refrigerator for up to 3 days, or freeze it for longer storage.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave. You may want to add a splash of water or broth if the noodles have absorbed a lot of the liquid.
- Serving Suggestions: Serve with a side of steamed dumplings or spring rolls for a complete meal.
Key Details
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4-6
- Equipment you’ll need: Large pot or Dutch oven, cutting board, knife
Chinese Noodle Soup
A comforting and customizable Chinese Noodle Soup recipe with flavorful broth, tender noodles, and your choice of delicious toppings. Perfect for a cozy weeknight dinner.
Ingredients
- 8 cups chicken broth low sodium
- 1 large onion chopped
- 4 cloves garlic minced
- 1- inch piece of ginger peeled and sliced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 1 cup sliced mushrooms shiitake or cremini
- 1 cup baby bok choy roughly chopped
- 1.5 cups cooked shredded chicken or diced tofu
- 8 ounces dried Chinese egg noodles
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 teaspoon ground white pepper
- Salt to taste
- Optional Toppings: Sliced green onions Chili oil or sriracha, Toasted sesame seeds, A soft-boiled egg
Instructions
- In a large pot or Dutch oven, heat a little bit of oil (vegetable or canola) over medium heat. Add the chopped onion and cook until it's softened, about 5 minutes. Then, add the minced garlic and sliced ginger, and cook for another minute until fragrant.
- Pour in the chicken broth. Add the sliced carrots, celery, and mushrooms. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 15 minutes.
- Stir in the cooked, shredded chicken (or tofu). Add the soy sauce, sesame oil, and white pepper. Taste and add salt as needed.
- While the soup is simmering, cook the noodles according to the package directions. Drain the noodles and rinse them with cold water to prevent sticking.
- In the last few minutes of simmering, add the chopped bok choy to the soup.
- Divide the cooked noodles among bowls. Ladle the hot soup over the noodles.
- Top with your favorite garnishes – sliced green onions, a drizzle of chili oil, toasted sesame seeds, or a perfectly soft-boiled egg.