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.