A warm and nourishing dish that combines a highly flavorful broth with hearty noodles and fresh veggies!
Whenever someone in my family is feeling under the weather, soup is the dish that always brings the ultimate level of comfort. Our go-to recipe is usually a classic chicken noodle soup, but every now and then, especially in that “sick season” period between late winter and early spring, when we’ve all had our fair share of chicken noodle soup, it’s nice to switch things up. This Chinese noodle soup recipe is equally comforting but offers distinctly Asian flavors, thanks to ingredients like sesame oil, soy sauce, ginger, and, of course, Chinese noodles.
Did you know that Chinese noodles date back to the Han Dynasty between 206 BCE and 200 BCE? In fact, Chinese noodles used to be referred to as cake, and when they were incorporated into soup like this, they were called soup cakes. Nowadays, Chinese noodle soup is called Yang Chun Mian—and let me tell you, it’s absolutely delicious. The broth is super warming with a slight zip from the garlic and ginger; the noodles are hearty and soak up all the delicious flavors, while the bok choy, scallions, and cilantro add a lovely verdant taste. This recipe also includes the addition of shredded chicken for extra heartiness.
While the flavors are complex and taste like they could have simmered all day, this soup takes less than 30 minutes to make—which, when you’re not feeling well, is a huge plus. But it’s also a delicious and quick one-pot meal to whip up even if you’re not sick!
Is This Chinese Noodle Soup Healthy?
Chicken breast is packed with protein, bok choy is rich in nutrients, and both garlic and ginger offer anti-inflammatory benefits. Together, they combine to make a delicious, nutritious, and colorful variation to your classic chicken noodle soup! This recipe also calls for low-sodium chicken broth and soy sauce to keep the salt levels down.
With a get-well-soon soup that’s already so good, why not push your soup to the next level and make it vegan with a plant-based chicken substitute and vegetable broth instead? You could also omit the chicken, and it’d still be a tasty dish. Also, you could spiralize another colorful vegetable like zucchini in place of noodles to turn this into Chinese “zoodle” soup for low-carb and keto dieters.
What Type Of Noodles Should I Use?
While classic Chinese noodle soup is traditionally made with either fresh egg noodles (found in the refrigerated section) or fresh wheat noodles, you can also use dried egg- or wheat-based noodles (we used dried noodles in this recipe). Either type is usually easy to find in Asian markets. If you’re shopping at the regular grocery store and can only find vermicelli or ramen noodles, those would work in this recipe, too. Essentially, you want to aim for using long, thin noodles, which will soak up the flavors of the broth well.
How Do I Store Leftovers?
Once your Chinese noodle soup has cooled completely, you can store it in an airtight container in the fridge for up to 4 days. It’s easy to reheat, too—just pop it into the microwave or pour it into a pot on the stove and heat until it’s thoroughly warm. While you could technically also freeze the soup, I wouldn’t recommend it because the noodles could become mushy upon thawing.
Serving Suggestions
Chinese noodle soup is perfect for a sick day (or any day, really!) and is hearty enough on its own. However, if you love having a crunchy element to enjoy alongside your soup, it’d pair well with either these Seasoned Oyster Crackers or this Garlic Toast. Love soup and salad together? Try serving it with this Asian Cucumber Salad.
If you’d like to prepare other Chinese-style favorites to go with your soup, I recommend serving it with either Crispy Fried Wontons or Air-Fryer Egg Rolls. These Air-Fryer Potstickers and this highly flavorful Potsticker Sauce would also be tasty accompaniments!
Ingredients
- 4 cups low-sodium chicken broth
- 2 teaspoons sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated fresh ginger
- 2 garlic cloves minced
- 4 ounces dried Chinese noodles
- 2 cups chopped bok choy
- 1/2 cup shredded cooked chicken breast
- 1 scallion thinly sliced
- Fresh cilantro leaves for garnish
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Stir in the sesame oil, soy sauce, ginger, and garlic, and let simmer for 5 minutes to infuse the flavors.
- Add the noodles to the pot and cook according to the package instructions until al dente.
- Add the bok choy and shredded chicken to the pot and cook for an additional 3-4 minutes, until the bok choy is tender and the chicken is heated through.
- Serve the soup hot, garnished with scallion slices and fresh cilantro leaves.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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