Chinese Noodle Soup
Savor the comforting flavors of **Chinese Noodle Soup**, a hearty, nutrient-packed dish that combines aromatic spices and fresh ingredients into a bowl of pure satisfaction. This quick and easy recipe features tender **Chinese egg noodles** swimming in a flavorful broth infused with **soy sauce**, **sesame oil**, and the vibrant zing of **ginger** and **garlic**. Loaded with wholesome veggies like **shiitake mushrooms**, **baby bok choy**, and **julienned carrots**, this soup is as nutritious as it is delicious. Perfect for busy weeknights, it comes together in just 40 minutes. Garnished with **cilantro leaves** and **green onions**, and customizable with a touch of heat from optional **red pepper flakes**, this irresistible homemade soup is a great way to elevate your dinner game while satisfying your craving for classic Asian flavors! **Chinese noodle soup recipe**, perfect for family dinners or cozy evenings—try it today!
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Recipe Information
Ingredients
- 8 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 stalks green onions, sliced
- 200 grams shiitake mushrooms, sliced
- 1 medium carrot, julienned
- 4 pieces baby bok choy, halved
- 250 grams chinese egg noodles
- 0.5 cup cilantro leaves
- to taste salt
- to taste black pepper
- 0.5 teaspoon red pepper flakes (optional)
Instructions
In a large pot, bring the chicken broth to a simmer over medium-high heat.
Add the soy sauce, sesame oil, minced garlic, and grated ginger to the broth. Stir well to combine.
Add sliced shiitake mushrooms and carrots to the pot. Let them cook for about 5 minutes until they start to soften.
Meanwhile, in a separate pot, cook the Chinese egg noodles according to the package instructions. Once cooked, drain and set aside.
Add the baby bok choy halves to the soup pot and let them cook for about 3 to 4 minutes or until just tender.
Taste the soup and adjust seasoning with salt and black pepper. If you're using red pepper flakes for heat, add them now.
Divide the cooked noodles into serving bowls.
Ladle the hot broth and vegetable mixture over the noodles in each bowl.
Garnish with sliced green onions and cilantro leaves before serving.
Serve hot and enjoy your homemade Chinese noodle soup!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 956 mg | 20% | |
*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.
