Egg noodles, chicken, and vegetables in a flavor-packed Chinese broth, this soup feels like a hug in a bowl. Perfect soup in cold weather or when you are feeling under the weather. And the best part is it takes less than 30 minutes to put together this soup, with only a handful of ingredients. This soup is not only quick, but it is also versatile. You will easily swap vegetables and proteins of your choice.
Stock – Chicken stock is the base of the soup, so make sure the stock is of good quality. No doubt homemade stock is the best, but to save time you can use store brought one. The stock needs to be low sodium, else after adding seasoning, it will be saltier. Aromatics– This is the secret for the most flavourful soup base. Adding aromatics to the stock lifts the flavour and adds freshness. We are using crushed garlic, ginger, cilantro stems, green onion, and peppercorn. Simmering the stock along with the aromatics for 10 minutes is just enough. Seasoning – After incorporating the aromatics, the next thing is to add seasoning. Soy sauce, Chinese cooking vinegar, and sugar. Soy sauce and Chinese cooking vinegar add umami and sugar to balance the overall flavour. Add ons– Noodles, Chicken, and veggies of your choice like bok choy, Carrot, spinach, mushroom, etc. Toppings– Green onion/ Cilantro. And how can I forget to add a spoonful of chilli oil?
Chicken- Once the chicken is cooked, remove it from the broth, cover, and let it rest for 10 minutes. This ensures the chicken is moist and tender.
Final seasoning of broth- Strain the broth and add it back to the pan. Time to add the final seasoning. Add soy sauce, Chinese cooking wine, and sugar. Check and add more salt/sugar if required.
While the broth is simmering, shred chicken.
Add bok choy to the stock and cook for a minute.
Time to assemble the Chinese noodle soup. I like to assemble on the table, just before serving.
