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Chinese Noodle Soup

A simple, delicious Chinese noodle soup with a broth that you'd swear came from your favourite Chinese restaurant
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch, starter
Cuisine Chinese
Servings 2 Peoples
Calories 352 kcal



  • 3 cups chicken stock/broth low sodium
  • 2 garlic cloves smashed
  • 1.5 cm ginger piece cut into 3 slices (optional, but highly recommended)
  • tbsp light soy sauce or normal all purpose soy sauce
  • 2 tsp sugar any
  • tbsp chinese cooking wine
  • ¼ -½ tsp sesame oil toasted (optional


  • 180 g fresh egg noodles
  • ▢ 2 large bok choy or other vegetables of choice (use any blanchable veg
  • 1 cup shredded cooked chicken or other protein of choice
  • 1 scallion / shallot green part only finely sliced (optional garnish)


  • Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 – 10 minutes to allow the flavours to infuse.
  • Meanwhile, cook noodles according to packet directions.
  • Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
  • Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
  • Pick garlic and ginger out of soup.
  • Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.


This recipe is sponsored by Mediterranean Supermarke
Keyword Asian cuisine, chinese, chinese dish, chinese soup