What’s in Chinese noodle soup?

A traditional Chinese noodle soup includes a clear, seasoned broth — often chicken-based — combined with cooked noodles, leafy greens like bok choy, and a protein such as shredded chicken, tofu, or pork. Garlic, ginger, and light soy sauce are common aromatics, and garnishes like green onions or sesame oil enhance flavor.

What is the famous Chinese soup?

One of the most famous Chinese soups is Lanzhou beef noodle soup, known for its hand-pulled noodles and aromatic beef broth. However, wonton soup and spicy Sichuan noodle soups are also widely recognized and celebrated. Each region in China has its own iconic variation of noodle soup.

What is the Chinese noodle dish called?

The term “noodle soup” translates generally to miàn tāng (面汤) in Chinese. However, specific dishes have their own names — like dàndàn miàn (担担面), niú ròu miàn (牛肉面) for beef noodle soup, or yún tūn miàn (云吞面) for wonton noodles. Each name reflects ingredients or preparation style.

What are the best Chinese noodles for soup?

Fresh egg noodles are ideal for Chinese noodle soup thanks to their springy texture and quick cook time. Thin wheat noodles, hand-pulled noodles, and rice vermicelli are also great choices, depending on the broth and overall soup style. The goal is to use noodles that maintain bite and soak up flavor without turning mushy.

Chinese Noodle Soup Made Easy & Delicious in Just 15 Minutes

Description

Chinese noodle soup: Learn how to make this quick, warming dish in 15 minutes with easy steps, rich broth, and the perfect noodles.

Ingredients

For the Broth:
- 3 cups low-sodium chicken broth
- 2 garlic cloves, smashed
- ½-inch piece of ginger, sliced
- 1½ tablespoons light soy sauce
- 2 teaspoons sugar
- ¼ to ½ teaspoon toasted sesame oil (optional)
For the Noodles and Toppings:
- 6 oz fresh egg noodles
- 2 large bok choy, halved or quartered
- 1 cup shredded cooked chicken breast
- 1 green onion, thinly sliced (optional garnish)

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Instructions

Prepare the Broth:
In a medium saucepan over high heat, combine chicken broth, garlic, ginger, soy sauce, sugar, and sesame oil. Bring to a simmer with the lid on, then lower the heat to medium and let it gently simmer for 8 to 10 minutes.
Cook the Noodles:
While the broth simmers, cook the noodles according to the package instructions. Drain and set aside.
Blanch the Bok Choy:
Cut and wash the bok choy thoroughly. Cook it either in the simmering broth or the noodle cooking water for about 1 minute, just until tender.
Assemble the Soup:
Remove garlic and ginger pieces from the broth. Divide the noodles between two bowls. Top with shredded chicken and bok choy. Pour the hot broth over the top.
Garnish and Serve:
Sprinkle with green onions if using. Serve hot, optionally with a side of chili paste or fresh chilies for extra heat.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Chinese