Dinner

Chinese Noodle Soup Recipe

Name: Chinese Noodle Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 3 cups chicken stock/broth, low sodium; 2 garlic cloves, smashed; 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); 2 tsp sugar (any type); 1 1/2 tbsp Chinese cooking wine; 1/4 – 1/2 tsp toasted sesame oil (optional); 180g / 6oz fresh egg noodles; 2 large bok choy or other blanchable vegetables of choice; 1 cup shredded cooked chicken (or other protein of choice); 1 scallion/shallot, green part only, finely sliced (optional garnish)

ByIsabella Vance February 12, 2026February 12, 2026

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Introduction

Chinese Noodle Soup is a comforting and flavorful dish perfect for any day. This simple recipe combines a fragrant broth with fresh egg noodles, tender bok choy, and shredded chicken for a satisfying meal. With easy steps and common ingredients, it’s a great way to enjoy homemade Asian-inspired cuisine.

A white bowl filled with clear brown broth at the base, topped with light beige noodles that fill most of the bowl. On one side, there are tender white shredded chicken pieces arranged over the noodles. Above the chicken, bright red chili paste adds a splash of color. Fresh green chopped scallions are sprinkled on top. On one edge, large dark green leafy bok choy rests partially submerged in the broth. A white ceramic soup spoon is placed inside the bowl on the left side, and a pair of dark chopsticks is placed on the right edge. The bowl sits on a soft brown cloth with a white marbled surface behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups chicken stock or broth, low sodium
2 garlic cloves, smashed
1.5 cm (1/2″) ginger piece, cut into 3 slices (optional but highly recommended)
1 1/2 tbsp light soy sauce or all-purpose soy sauce
2 tsp sugar
1 1/2 tbsp Chinese cooking wine
1/4 – 1/2 tsp toasted sesame oil (optional)
180g (6oz) fresh egg noodles
2 large bok choy or other blanchable vegetables of choice
1 cup shredded cooked chicken or other protein
1 scallion or shallot, green part only, finely sliced (optional garnish)

Instructions

Step 1: Place the chicken stock, smashed garlic, ginger slices, soy sauce, sugar, cooking wine, and sesame oil in a saucepan. Cover with a lid and bring to a simmer over high heat. Once simmering, reduce to medium and let it infuse for 8 to 10 minutes.
Step 2: Meanwhile, cook the fresh egg noodles according to the package instructions.
Step 3: Prepare the bok choy by cutting them in half if medium or small, or quarter if large. Wash thoroughly.
Step 4: Blanch the bok choy in the simmering broth or in the noodle cooking water for about 1 minute until just tender.
Step 5: Remove the garlic and ginger slices from the soup and discard.
Step 6: Divide the cooked noodles into serving bowls. Top with shredded chicken and bok choy. Ladle the hot broth over the top and garnish with finely sliced scallions. Serve with chili paste or fresh chilies if desired.

Tips & Variations

Substitute bok choy with spinach, napa cabbage, or other tender, blanchable greens for variety.
Add sliced mushrooms or tofu for a vegetarian version.
If you prefer a richer broth, simmer with a chicken carcass or add a splash of fish sauce for depth.
Use dried noodles in place of fresh, but adjust cooking time accordingly.
For extra heat, serve with sliced fresh chilies or chili oil on the side.

Storage

Store leftover soup and components separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stove until simmering and warm the noodles and vegetables briefly in hot water before combining. For best texture, avoid reheating noodles directly in the broth for long periods.

How to Serve

A white bowl filled with clear broth and thin, pale yellow noodles sitting in the soup as the main layer. On top of the noodles are shredded pieces of white chicken meat scattered around. Bright green chopped spring onions and leafy greens add color on one side. A dollop of red chili sauce rests near the chicken for a spicy touch. Black chopsticks held by a woman's hand lift a small bundle of noodles in the air above the bowl. The background has a soft white marbled texture, giving a clean, fresh feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, shredded cooked pork, beef, shrimp, or tofu all work well as alternatives depending on your preference.

Is this soup suitable for freezing?

The broth freezes well, but fresh noodles and vegetables do not maintain their texture after freezing. It’s best to freeze the broth separately and cook fresh noodles and vegetables when ready to serve.