Description
A comforting bowl of Asian noodle soup made in just 15 minutes. Featuring shredded chicken, bok choy, and savory broth, this easy recipe delivers authentic flavor and satisfying warmth with minimal prep.
Ingredients
For the Broth:
3 cups low-sodium chicken broth
2 garlic cloves, smashed
1/2-inch piece of fresh ginger, sliced (optional but recommended)
1 1/2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon oyster sauce (as substitute for cooking wine)
1/4 teaspoon toasted sesame oil (optional)
For the Soup:
6 oz fresh egg noodles
2 large bok choy, halved or quartered
1 cup shredded cooked chicken (or other preferred protein)
1 scallion (green part only), finely sliced (optional garnish)
Instructions
1. In a medium saucepan over high heat, combine the broth ingredients. Cover and bring to a simmer. Lower the heat to medium and simmer for 8–10 minutes to let the flavors blend.
2. While the broth simmers, cook the noodles according to the package directions. Drain and set aside.
3. Slice bok choy in halves or quarters. Wash thoroughly. Blanch the bok choy in the simmering broth for 1–2 minutes, then remove.
4. Remove the garlic and ginger slices from the broth. Divide noodles between serving bowls. Top with shredded chicken and bok choy. Ladle the hot broth over the top and garnish with sliced scallions.
Notes
You can substitute tofu, shrimp, or beef for the chicken.
Use rice noodles or soba for gluten-free options.
Add chili oil or sambal oelek for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soups
- Method: Stovetop simmer
- Cuisine: Chinese