This recipe for Quick & Easy Chinese Noodle Soup makes a super simple, aromatic broth that’s packed with noodles and Asian flavor.
This is one of the most popular recipes here on Erren’s Kitchen.
It’s also one of my very first recipes I posted. So, it was time this post got a for re-fresh.
In this update, I’ve included step by step photos and some tips and variations I think you’ll really find useful.
Once you try this recipe, you’ll never go back to the packaged soups again!
Chinese cooking doesn’t have to be complicated or difficult to make.
I know how easy it is to rip open a package of Ramon noodles to have a quick meal, but I’m telling you there really isn’t a need.
This wholesome noodle soup is low fat, healthy and packed full of tasty ingredients.
So, don’t let a lack of time ruin a meal, this speedy recipe is easy to whip up at the last minute.
I’ve created these recipes because I have cookbook after cookbook filled with pages of lovely looking Chinese noodle soups that quite often come with complicated directions.
My versions are not only quick and easy, but they are delicious too!
The best part is that they are made from fresh, simple ingredients and there’s no packet of powder to be found.
If you make this soup (or any of my others), you’ll never make the instant kind again!
Making the soup is so simple. Here’s how to make it:
In a large saucepan, heat the chicken stock and bring to a boil.
Add the green onions and Bok Choy or Chinese greens.
Add light soy sauce, dark soy sauce and oyster sauce .
Add the noodles right into the soup.
Follow the instructions on your noodle’s package for the cooking time. Once cooked, serve and enjoy!
- Cooking the noodles separate: If you are concerned that your noodles might suck up too much of the soup, just cook them separately (according to the package instructions), add them to the bowl and cover with the soup.
- Meaty variation: Add leftover, cooked meats at the end to make it more of a complete meal.
- Seafood variation: Add some raw shrimp during the last minute or so of the cooking process. Once they tun pink, they’re ready to serve.
- Vegetarian Variation: Use vegetable stock and the vegetables of your choice. Cooking the vegetables separately is recommended so you control the firmness of the vegetables instead of over cooking then in the soup.
Update Notes: This post was originally published in April of 2014, but was republished with an updated recipe, new photos, step by step instructions and baking tips in April of 2018.
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Quick and Easy Chinese Noodle Soup
A delicious soup with plenty of vibrant flavors that's made all in one pot. Once you try this recipe, you’ll never go back to the packaged soups again!
- 4 cups chicken stock
- 3 green onions finely sliced into rounds
- 1 tablespoon oyster Sauce
- 1 tablespoon low sodium light Soy Sauce
- 1 tablespoon low sodium dark Soy Sauce
- 4 oz Dried Chinese noodles of your choice
- 4 leaves Bok Choy/pak choi sliced
- In a large saucepan, heat the chicken stock and bring to a boil.
Add the green onions, Bok Choy or chinese greens, soy sauces, oyster sauce & the noodles.
- Reduce the heat and cook according to noodle package instructions (just until tender).
- Serve hot