• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Soups

Chinese Noodle Soup

By:Nagi
Published:27 May '20Updated:11 Oct '22
382 Comments
Recipe v Video v Dozer v

Chinese Noodle Soup is incredibly quick and easy – if you know the secret seasonings! You’d swear the Asian soup broth is from a Chinese restaurant, it’s that good. 10 minutes and just 352 calories for a big bowl. Use any noodles, any vegetables, any protein – or not! It’s terrific fridge-forage food.

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Chinese Noodle Soup in a white bowl, ready to be served

Fast Chinese Noodle Soup!

This Chinese Noodle Soup is one of my classic “back pocket” recipes because it’s so versatile and incredibly quick. Because people who cook all day for a living need quick dinners for real life – ask any chef!!

Here’s a run down of how it goes:

  • Broth: Plonk and simmer 6 ingredients for 10 minutes (no trip to the Asian store required!);

  • Noodles: Prepare fresh OR dried noodles according to packet directions;

  • Toppings: Rummage in fridge and locate vegetables & proteins of choice. Chop roughly and cook with the noodles or in the soup. broth; and

  • Serve: Place noodles in bowls. Pour over soup and toppings.

See? 10 minutes!

Ladle of Chinese Noodle Soup Broth

Seasonings for Chinese soup broths

If you’ve ever been disappointed by a recipe for an Asian soup broth before, it’s probably because it was missing basic but essential flavourings. It takes more than just chicken broth and soy sauce to make a Chinese soup broth!

Here’s what all you need:

Ingredients in Chinese Noodle Soup Broth
  • Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something. Substitute with: dry sherry, mirin or cooking sake. Best non alcoholic sub for this recipe: substituting some of the soy sauce with oyster sauce (which adds extra “umami” into the broth to compensate);

  • Garlic and ginger – smash the garlic and slice the ginger to allow the fresh flavours to infuse into the broth. Keeping them whole makes it easy to pick out later – you could very well grate them straight into the broth using a fine grater, but you will get little bits in the soup (rather than being a clear broth);

  • Sesame oil – for the flavour!

  • Chicken broth/stock – use low sodium otherwise the broth may be a touch too salty for your taste. Use a decent one, because it’s the foundation of the soup broth (🇦🇺 I use Campbells. Better than Continental). Best option if you have it: homemade chicken stock!;

  • Soy sauce – either all purpose or light soy sauce will work here. Don’t use dark soy sauce or sweet soy sauce – the flavour of these are too intense; and

  • Sugar – just a touch, to balance out the flavours.


What goes in the noodle soup

And here’s what I put in the soup:

Add ins for Chinese Noodle Soup
  • Noodles – Chinese noodle soups are traditionally made with thin egg noodles (pictured above, and below in the soup). Fresh ones (sold in the fridge section) have a better texture than dried. But any noodles will be fine here – fresh or dried, rice noodles, white or yellow noodles, Hokkien, Singapore noodles, wide, thin, vermicelli, ramen noodles (yup!), diet noodles (like konyaku – been there, done that), zoodles (been there too). Really. ANY noodles will be great in this broth!

  • Bok Choy (also known as buk choi, buk choi, pak choi, or pok choi – crazy right??!) – or any vegetables. I like bok choy because you just split them in half down the middle and bam! You’re done! (Recipe notes includes an extensive list of chopping and cook directions for common vegetables)

  • Cooked Chicken (poach it using this method that guarantees juiciness)- or any other protein, as desired. Everybody keeps little containers of cooked shredded chicken in the freezer, right?!

  • Green onion or coriander/cilantro, or chives, or even finely sliced onion (red, white, yellow brown) – something for a little hit of freshness.

Chopsticks picking up noodles in an Asian noodle soup

How to make Chinese Noodle Soup

And here’s how it happens in 10 minutes. (And to all those cheeky buggers who will point out that if you have to simmer for 10 minutes, then it takes longer than 10 minutes – fine! You can take a 2 minutes off the simmer time!😉)

How to make Chinese Noodle Soup

PRO TIP: Never cook noodles in the soup broth unless a recipe specifically calls for it. Noodles suck up loads of liquid when they cook, so if you do that you’ll end up with way less broth than you expect. Learnt this the hard way. 😖

Overhead photo of Chinese Noodle Soup with chicken, noodles and buk choi

Make it even HEALTHIER!!

Being that this is a noodle soup recipe and all, noodles are a key ingredient here. Even so, it clocks in at just 352 calories for a bowl.

But if you want to cut down on the carbs and calories even further, just skip the noodles and load it up with tons more vegetables to make a Chinese vegetable soup. In fact, it’s one of my “go-to” diet dinners (which should happen more frequently than it does…).

Do I miss the noodles? Of course I do. But I console myself with a healthy dose of chilli paste and lots of fresh herbs, Chicken Pho style.

But before you make it diet, try it the way it’s intended. THEN healthify it!!!  – Nagi x


Watch How To Make It

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Overhead photo of Chinese Noodle Soup with chicken, noodles and buk choi

Chinese Noodle Soup

Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Soup
Asian, Chinese
4.98 from 126 votes
Servings2
Tap or hover to scale
Print
  • 835
Recipe video above. A simple, delicious Chinese noodle soup with a broth that you'd swear came from your favourite Chinese restaurant! This is a midweek version so it's made with store bought soup broth rather than a made from scratch broth. I've kept the toppings very simple because this recipe is more about the broth than the toppings. You can add any toppings you want – vegetables and proteins (refer Note 7).

Ingredients

Broth

  • 3 cups chicken stock/broth, low sodium (Note 1)
  • 2 garlic cloves , smashed (Note 2)
  • 1.5 cm / 1/2" ginger piece, cut into 3 slices (optional, but highly recommended)
  • 1 1/2 tbsp light soy sauce , or normal all purpose soy sauce (Note 3)
  • 2 tsp sugar (any)
  • 1 1/2 tbsp chinese cooking wine (Note 4)
  • 1/4 – 1/2 tsp sesame oil , toasted (optional) (Note 5)

Toppings & Noodles

  • 180g / 6oz fresh egg noodles (Note 6)
  • 2 large bok choy or other vegetables of choice (use any blanchable veg – Note 7)
  • 1 cup shredded cooked chicken (or other protein of choice)
  • 1 scallion / shallot , green part only finely sliced (optional garnish)

Instructions

  • Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 – 10 minutes to allow the flavours to infuse.
  • Meanwhile, cook noodles according to packet directions.
  • Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
  • Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
  • Pick garlic and ginger out of soup.
  • Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.

Recipe Notes:

1.  Chicken stock/broth – just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don’t use chicken stock powder with hot water for this recipe – the flavour is too chickeny.
2. Smashed Garlic – wack the side of your knife onto a garlic clove using the heel of your hand so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup but can be picked out before serving. You could just mince the garlic using a garlic crusher but you’ll have little bits of garlic visible in the broth, rather than being a clear clean broth.
3. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate substitutes (if you use Mirin, skip sugar).
If you cannot use alcohol, I think the best sub is as follows:
  • Reduce soy sauce to 1 tbsp
  • Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine).
4. Extra broth flavouring options: star anise, chilli, green onion (just fold them) or onion quarters.
5. Sesame oil – use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia).
6. Noodles: Use any you want, fresh or dried but if using less, use less. Here’s a guide of amount of noodles per serving:
  • Fresh noodles, thin (ie from fridge section, this is what I use) – 90g / 3 oz per serving
  • Fresh noodles, wide and flat (like thick Thai rice noodles) – 150g/ 5 oz per serving (much denser, so you need more)
  • Dried noodles, pasta (yes, really!) – 60g / 2 oz per serving
  • Ramen – 1 pack / “cake” per person
Prepare according to packet directions – do not add into the broth (it sucks up lots of the broth). 
7. Toppings: Cook proteins separately to keep things simple. My “go to” is shredded cooked chicken because I keep little bags in the freezer (poaching keeps it juicy). Egg is also great – just whisk it lightly, pour it in and whisk to create egg “ribbons” like in Hot & Sour Soup and Chinese Corn Soup. Chinese BBQ Pork Slices is fabulous (I order it at restaurants on soup), but I never have leftover when I make it.
Vegetables – cut and cook in either noodle cooking water (if noodles require cooking) otherwise if the noodles just require soaking, then cook the vegetables in the broth. Put the vegetables that take the longest to cook in first (like broccoli), and delicate ones last (like beansprouts).
Veggie suggestions – toppings commonly found on Chinese noodle/ wonton soups:
  • Any Chinese veggies (bok choy/buk choi/pak choi, gai lan/Chinese broccoli, choy sum). Cut Bok Choy into half or quarters lengthwise (pictured / video), for other veg, cut into batons about 5cm / 2″ long
  • Carrots – sliced on the diagonal
  • Bean sprouts
  • Green beans
Other veg – not common at Chinese restaurants, but works great!
  • zucchini (sliced)
  • green beans cabbage (thick slice)
  • asparagus, broccoli / broccolini and cauliflower,
  • any other vegetable that can be boiled.
8. Nutrition is per serving, assuming 1/4 tsp of sesame oil is used. The nutrition can be substantially enhanced by adding more vegetables! Reduce sodium even further by using low sodium soy sauce.

Nutrition Information:

Serving: 585gCalories: 352cal (18%)Carbohydrates: 39g (13%)Protein: 31g (62%)Fat: 10g (15%)Saturated Fat: 3g (19%)Cholesterol: 53mg (18%)Sodium: 1067mg (46%)Potassium: 493mg (14%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 29IU (1%)Vitamin C: 1mg (1%)Calcium: 28mg (3%)Iron: 4mg (22%)
Keywords: asian soup broth, chinese noodle soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published June 2016. Long overdue for a video to be added with brand new photos and process steps!

MORE ASIAN SOUPS YOU’LL LOVE!

Overhead photo of Chinese Rice Soup in a blue bowl, ready to be eaten
Chinese Rice Soup – quick and easy
Wonton Soup in a white bowl, ready to be eaten
Wonton Soup
Close up of Chinese spoon scooping up Hot and Sour Soup from bowl
Hot and Sour Soup
This Chinese Corn Soup with Chicken takes just 15 minutes to make - with no chopping! It's just like what you get at Chinese restaurants! recipetineats.com
Chinese Corn Soup with Chicken
Bowl of Chicken Pho - Vietnamese chicken noodle soup
Vietnamese Chicken Pho soup (Pho Ga)
Chinese Ham Bone Rice Soup (Congee) being ladled out of a white pot, fresh off the stove
Chinese Ham Bone Rice Soup – Congee (3 ingredients!!)
Beef Pho in a bowl, ready to be eaten
Vietnamese Pho recipe
Overhead photo of Laksa in a rustic bowl, ready to be eaten.
Laksa Noodle Soup
Chinese Ham Bone Rice Soup (Congee) being ladled out of a white pot, fresh off the stove
Chinese Ham Bone Rice Soup – Congee (3 ingredients!!)

Life of Dozer

Baby Hands and Giant Paws. Evidence for anyone who has wondered how small my hands really are. 😉

Dozer-and-Baby-Hand

SaveSave

SaveSave

Previous Post
Very Crispy Corn Fritters
Next Post
An excellent NO YEAST Pizza Dough – super quick!

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Eating Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

Pot of freshly made Creamy Tuscan Chicken Soup

Creamy Tuscan Chicken Soup

Dunking bread into Hungarian Goulash

Hungarian Goulash (beef stew-soup)

More Soups

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




382 Comments

  1. mike says

    November 30, 2023 at 8:54 pm

    5 stars
    Such an easy and delicious recipe. One of my fav go too’s

    Reply
  2. Amy says

    November 27, 2023 at 6:23 pm

    I think I make this recipe at least once a week. It’s easy as anything, takes bugger all time and is incredibly delicious. Really good when suffering from a cold too! Easily one of my favourites.

    Reply
  3. Ilona S Kocins says

    November 23, 2023 at 12:39 pm

    I LOVE THIS RECIPE. I add carrot and broccoli, and, importantly, star anise. Better next day when the flavours have infused. Thank you, Nagi.

    Reply
  4. Ron says

    November 14, 2023 at 7:13 pm

    5 stars
    Very goooood…. A definite do-over…..

    Reply
  5. Debbie says

    September 22, 2023 at 9:21 am

    5 stars
    This was perfect for a rainy day! Next time I will add star anise as I think that will impart a lovely flavour, as you mentioned in the notes. I will definitely be checking out the soup recipes on this page!

    Reply
  6. Rachel Acosta says

    September 5, 2023 at 11:46 pm

    5 stars
    This was so simple and soo good. Thank you for another awesome recipe! ❤️

    Reply
  7. Ilona S Kocins says

    September 1, 2023 at 10:22 am

    5 stars
    I’ve now made this often. First time, I mistakenly used the stock that was not salt reduced….too salty. I have now paid more attention to the details in your recipes. I love the details you include in every recipe, including helpful comments from others. Instead of bok choy, I use brocclini and carrots. Quick, easy and delicious. Thank you!

    Reply
  8. Kirsty says

    June 25, 2023 at 7:30 pm

    5 stars
    Absolutely love this soup!
    I finely slice carrot, capsicum and spring onion, add coriander, bok choy and long red chilli (none of this blanched, straight into serving bowl) .
    I then pop half a pack of 2 minute noodles(cooked) and 5 store bought prawn dumplings which I steam on top of broth. I then add the broth which I love. I actually just add 2 tspn jar crushed garlic and ginger and feel it is perfect for my taste!
    Thank you for such wonderful, versatile recipes!

    Reply
  9. Ida says

    June 2, 2023 at 2:08 am

    5 stars
    I made this and it was SO GREAT. so easy, great reward for little effort. Adding some dried shiitakes to the broth amps it up even more.

    Reply
  10. Corina says

    May 31, 2023 at 11:25 am

    5 stars
    I’ve been making Chinese noodle soups my whole adult life, but followed a recipe for the first time and it was sooo much better. OMG you wouldn’t think something so simple could be so good

    Reply
  11. Heidi says

    April 29, 2023 at 6:10 pm

    5 stars
    Every time I think of something I want to cook, you have the perfect, no nonsense recipe. This one was a smash hit in my house. Followed the recipe exactly and added star anise as suggested. Thanks Nagi!

    Reply
  12. Julie Gibbs says

    April 14, 2023 at 5:40 pm

    Very good. I used tofu instead of chicken. Next time I will cut the bok choy/pak choy smaller to make it easier to eat with chopsticks.

    Reply
  13. Kerry says

    March 31, 2023 at 5:03 pm

    5 stars
    Hey Nagi, love your receipes.
    I used this as a base for some dumpling fill balls after I took the wrappers off (am keto). Yum

    Check out Keto Asian Flavors for keto noodles… no need to miss out on noodles on diet days!

    Reply
  14. Jacinthe says

    December 12, 2022 at 11:49 am

    Made that for dinner tonight! Amazing flavors! The whole family just devoured it!
    Made as indicated with the addition of sliced mushrooms and baby spinach!

    Reply
  15. Sarah says

    December 7, 2022 at 10:15 am

    5 stars
    With the family sick a few weeks ago, I wanted to try this soup as a good comfort food. It was completely delicious and I’ve made it over and over! I’m actually a little obsessed! Like others, I didn’t have fresh chicken stock on hand, so used powdered cubes and I shredded a bought roasted chicken, but in combination with fresh egg noodles and bok choy, it was so good! Thanks Nagi for another wonderful recipe x

    Reply
  16. Pam Johnson says

    November 23, 2022 at 5:06 pm

    5 stars
    Fantastic, a quick and easy go to for any Asian soup.

    Reply
  17. Jack Christ says

    October 16, 2022 at 7:35 am

    5 stars
    Made this for my lunch this afternoon, it was amazing. I think the Sambal is must too add on top.

    Reply
  18. Laura K. says

    October 15, 2022 at 12:37 pm

    This is a delicious soup and although I just made it today, I can see how it can be very versatile in the ingredients you can use. The broth has a very good flavour to it. Thank you for sharing!

    Reply
  19. Mirella Ghannam says

    October 14, 2022 at 6:11 am

    Hey Nagi ,
    The whole family went crazy over this recipe !! The best and the easiest thing to make !! I made with with powdered chicken bouillon 🫣( yeah I know I should not mention that 😉) but I did just to say how easy it is to make and how tasty it became when I added carrots , lemon grass and onions for extra flavor

    Reply
  20. S A Rayner says

    August 23, 2022 at 7:38 pm

    5 stars
    It’s very delicious! I have never had Chinese soup before because I usually dislike any soup with broth but this is fantastic.
    Can I ask, if I make extra broth to freeze in portions so next time I can just heat it up and add to the other ingredients, will the broth freeze and defrost well?

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!