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–+ servings
Chinese Noodle Soup

Savor Homemade Chinese Noodle Soup in 30 Minutes

A cozy and customizable Chinese Noodle Soup perfect for chilly evenings, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 cups low-sodium chicken broth use vegetable broth for vegetarian alternative
  • 1 piece fresh ginger, sliced or ground ginger if in a pinch
  • 3 cloves garlic, smashed or 1 teaspoon garlic powder
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon sesame oil omit for a lighter dish
For the Noodles and Toppings
  • 6 ounces dried wheat noodles or egg noodles rice noodles for gluten-free
  • 1 cup sliced shiitake or button mushrooms use any mushrooms or omit
  • 1 cup baby bok choy, chopped or spinach or other greens
  • 1 cup julienned carrots or bell peppers or zucchini
  • 2 pieces green onions, thinly sliced chives are a great alternative
  • 1 cup cooked shredded chicken replace with tofu or shrimp for variety
  • 1/4 teaspoon white pepper or black pepper if preferred

Equipment

  • Large pot
  • separate pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, combine 6 cups of low-sodium chicken broth, 1 sliced piece of fresh ginger, and 3 smashed cloves of garlic. Bring to a rolling boil, then reduce to a simmer for 10 minutes.
  2. Stir in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Adjust seasoning with salt as needed.
  3. Add 1 cup each of sliced mushrooms, chopped baby bok choy, and julienned carrots. Simmer for about 5 minutes, stirring occasionally.
  4. In a separate pot, bring water to a boil and cook 6 ounces of dried noodles for 3-5 minutes until al dente. Drain and rinse under hot water.
  5. Return to the broth. Add the drained noodles and 1 cup of cooked shredded chicken. Simmer for another 2-3 minutes.
  6. Stir in sliced green onions and 1/4 teaspoon of white pepper. Remove from heat.
  7. Ladle soup into bowls and garnish with extra green onions if desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use fresh ginger and garlic for robust flavors. Adjust seasoning slowly, especially with salt.

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