Asian style chicken noodle soup
I first posted this soup recipe 2 years ago, when my blog was in it’s infancy. It’s so simple and good that I thought it was worth sharing again, especially as cold and flu season is now in full swing. It’s my adaptation of all the wonderful clear noodle soups I have eaten in Asian cafes across Melbourne, a bit like Vietnamese Pho, a bit like Japanese Ramen it’s a nutritious, balanced and satisfying dinner in a dish. These amounts are what I make for 2 large dinner sized bowls of soup. The vegetables are infinitely flexible as are the varieties of noodles you choose, and you can the quantities to suit your appetite. The veg should be chopped Asian style so they can be eaten with chop sticks. This soup always leaves me feeling warm and well nourished, a big foodie hug!
90g dried rice noodles, either vermicelli or rice stick
90g dried 100% buckwheat soba noodles
4 spring onions, green tops only, cut into 5cm lengths
1 cloves garlic, grated 2cm piece ginger, grated
4 swiss brown mushrooms, sliced
½ large carrot, sliced diagonally ½ bunch broccolini, head and stems
1 stick celery, destrung, sliced on the diagonal
1 bunch chinese broccoli (gai lan) and/or bok choy, washed and chopped
1 chicken breast, finely shredded and/or 250g tofu cubed
1.5 litres homemade well flavoured chicken stock
2 tablespoons tamari
1 teaspoon sesame oil
Divide half of all the vegetables, half the noodles and half the chicken and/or tofu into two medium sized saucepans with lids.
Just before you are ready to cook, pour in the stock.
Cover the pots, place on a high heat and bring to the boil.
Reduce the heat and simmer until the noodles and veg are just done, 3-4 minutes.
Season with tamari and sesame oil.
Serves 2.
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20 comments on “Asian style chicken noodle soup”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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I love this kind of comfort food!
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Me too..
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I love the way you presented the ingredients, in a pot, as the Japanese would call it ‘nabemono’. Dishes that are served write in the pot. What a satisfying noodle soup,
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I buy chicken frames from my butcher. He leaves a lot of meat on them. I know that you have a ‘master stock’ somewhere on your blog, but I just add the frames to whatever soup I’m making and take them out when done, then I don’t need to add commercially made stock. (So glad you’re still here.) 🙂
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You are far far better off with real bones than commercial stock IMHO. I have a pot of chicken stock bubbling on the stove top right now. Soup for the sick (us)
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Nice how you used both vermicelli and buckwheat soba noodles. I would love this soup. My husband has a summer cold right now, imagine that? I think I’ll make this for him this evening. Thank you for the inspiration! 🙂 Glad you reposted it.
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Using both types of noodles gives some textural variety. We’re recovering from a nasty flu, we’ve been having chicken soup every day
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Could do with a bowl right now!
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, yeah, perfect for a winter dinner…..
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What a wonderful chicken noodle soup! Looks like something that can be pulled together quickly and easily. Buckwheat soba noodles are a favourite here.
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Super quick and nutritious…
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The noodle soup sounds very tasty with lots of vegetables and chicken to make it a filling meal.
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Yes, a whole meal in a bowl, low salt, low fat, very nourishing, you won’t be disappointed if you give it a try. Sandra
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Yum. This is one of my favorite kinds of dishes. I don’t make it at home as often as I should!
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Yes it’s delicious and satisfying, a favourite in my household. Enjoy
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