Quick n Healthy Chinese Noodle Soup
- Replies 4
I make alot of noodle soups and this one is so easy , healthy and delicious 
Serves 4
Recipe from recipetineats
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 stock, rather than being a clear clean stock.
3. Chinese Cooking Wine is a key ingredient to transform store bought chicken stock 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 cooking wine I think the best sub is as follows:
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:
Serves 4
Recipe from recipetineats
Stock Ingredients
- 3 cups chicken stock , low sodium
- 2 garlic cloves , smashed
- 1.5 cm / 1/2" ginger piece, cut into 3 slices (optional, but highly recommended)
- 1 1/2 tbsp light soy sauce , or normal soy sauce
- 2 tsp sugar
- 1 1/2 tbsp  Chinese Cooking wine
- 1/4 – 1/2 tsp sesame oil , toasted (optional)
TOPPINGS & NOODLES
- 180g fresh egg noodles
- 2 large bok choy or other vegetables of choice (use any blanchable veg )
- 1 cup shredded cooked chicken (or other protein of choice)
- 2 shallot , green part only finely sliced (optional garnish)
Instructions
- 1. Place stock 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.
- 2. 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 stock in the soup stick 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– just store bought chicken stock is fine here, but get a good quality one (Campbells 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 stock, rather than being a clear clean stock.
3. Chinese Cooking Wine is a key ingredient to transform store bought chicken stock 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 cooking wine I think the best sub is as follows:
- Reduce soy sauce to 1 tbsp
- Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the stock flavour to compensate for leaving out cooking wine).
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 per serving
- Fresh noodles, wide and flat (like thick Thai rice noodles) – 150g/per serving (much denser, so you need more)
- Dried noodles, pasta (yes, really!) – 60g per serving
Last edited by a moderator:
.png){kind=icon}
