Description
A comforting and flavorful Chinese-style noodle soup with tender noodles, savory broth, vegetables, and optional proteins for a complete meal.
Ingredients
Units
Scale
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 oz mushrooms, sliced (shiitake or button)
- 2 small carrots, julienned
- 4 oz bok choy or baby spinach
- 8 oz Chinese wheat noodles or rice noodles
- Optional protein: 1 cup shredded chicken, tofu cubes, or sliced pork
- Salt & pepper to taste
- Garnish: sliced green onions and cilantro
Instructions
- Bring broth, soy sauce, oyster sauce (if using), sesame oil, garlic, and ginger to a gentle simmer in a large pot.
- Add mushrooms and carrots; simmer 3–4 minutes until tender-crisp.
- If using protein, add it now to warm through.
- Stir in bok choy or spinach; cook 1–2 minutes until wilted.
- Meanwhile, cook noodles according to package instructions; drain and divide into bowls.
- Ladle hot broth and vegetables (and protein) over noodles.
- Season with salt and pepper to taste.
- Garnish with green onions and cilantro, then serve immediately.
Notes
- Customize with favorite vegetables like snow peas, baby corn, or bean sprouts.
- Add a splash of rice vinegar or chili oil for extra flavor.
- For richer broth, simmer with a few slices of star anise or a chunk of dried kelp.
- To make it vegetarian, skip oyster sauce and use tofu or mushrooms as protein.
- Leftovers keep well—store broth and noodles separately to avoid sogginess.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg