Brothy Chinese Noodles
Dive into the comforting, aromatic world of **Brothy Chinese Noodles**, a soul-warming dish that's as wholesome as it is flavorful. This recipe features tender ramen noodles swimming in a rich, savory broth infused with garlic, ginger, and a hint of Chinese five-spice powder. Packed with crispy baby bok choy, earthy shiitake mushrooms, and vibrant carrots, every spoonful bursts with fresh textures. Protein-rich tofu adds a satisfying heartiness, while a garnish of fresh cilantro and scallions brings a pop of color and brightness. Served with lime wedges for a zesty finish, this quick and easy noodle soup is a perfect weeknight dinner idea or a cozy cold-weather meal. Ready in under 40 minutes, it’s an irresistible blend of convenience and authentic Chinese-inspired flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 4 scallions, thinly sliced
- 8 ounces shiitake mushrooms, sliced
- 8 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Chinese five-spice powder
- 3 baby bok choy, halved
- 2 carrots, julienned
- 12 ounces ramen noodles (fresh or dried, discard seasoning if packaged)
- 1 block firm tofu, cubed
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
In a large pot, heat the sesame oil over medium heat.
Add the minced garlic, grated ginger, and sliced scallions (reserve some for garnish). Sauté for 2–3 minutes until fragrant.
Stir in the shiitake mushrooms and cook for 3–4 minutes until tender.
Pour in the vegetable broth, soy sauce, rice vinegar, and sprinkle the Chinese five-spice powder. Stir to combine and bring the broth to a simmer.
Add the baby bok choy and julienned carrots. Simmer for 5 minutes until the vegetables are tender but still vibrant.
In the meantime, cook the ramen noodles in a separate pot according to package instructions. Drain and rinse under cold water to remove excess starch. Set aside.
Gently stir the cubed tofu into the simmering broth and cook for 2–3 minutes to heat through.
Divide the cooked noodles between serving bowls. Ladle the hot broth, vegetables, tofu, and mushrooms over the noodles.
Garnish with chopped cilantro and reserved scallions. Serve with lime wedges on the side for an extra citrusy kick, if desired.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6646 mg | 289% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 54.1 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2492 mg | 192% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 6720 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
