Chinese Noodle Soup

A restaurant-worthy Chinese noodle soup with a rich, aromatic broth made from pantry staples. Ready in 15 minutes with chicken, bok choy, and egg noodles.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 352

Ingredients Equipment Method Notes

Ingredients

3 cups low-sodium chicken stock or chicken broth
1.5 tbsp light soy sauce or all-purpose soy sauce
1.5 tbsp Chinese cooking wine substitute dry sherry or mirin
2 garlic cloves smashed
0.5 inch fresh ginger cut into 3 slices
2 tsp sugar any kind
0.25 tsp toasted sesame oil optional, stir in at the end
6 oz fresh egg noodles or any noodle of choice
2 large bok choy halved or quartered, washed thoroughly
1 cup shredded cooked chicken rotisserie chicken works great
1 scallion green part only, finely sliced, optional garnish

Equipment

medium saucepan
large pot
ladle

Method

Combine chicken stock, soy sauce, Chinese cooking wine, smashed garlic, sliced ginger, and sugar in a medium saucepan. Bring to a boil over high heat, cover, then reduce to a gentle simmer.
Simmer the broth for 8 to 10 minutes to allow the garlic and ginger to fully infuse their flavor.
Meanwhile, cook noodles in a large pot according to package directions. Drain and set aside.
Halve or quarter the bok choy and wash thoroughly. Cook in the simmering broth or noodle water for 1 minute until just tender with a little crunch remaining.
Remove and discard the garlic and ginger from the broth. Stir in sesame oil if using.
Divide noodles between two bowls. Ladle hot broth over noodles, then top with bok choy and shredded chicken.
Garnish with sliced scallions and serve immediately.

Notes

Store broth and noodles separately. Broth keeps in the fridge for up to 4 days and freezes for up to 3 months. Do not skip the Chinese cooking wine as it is the key ingredient for a deep, restaurant-quality broth.