Quick And Easy Chinese Noodle Soup Recipes

CHINESE CHICKEN NOODLE SOUP

Steps:

• Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
• Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
• Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
• To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.

QUICK AND EASY CHINESE NOODLE SOUP

Steps:

• 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

QUICK AND EASY VEGAN NOODLE SOUP

Steps:

• Heat oil in a saucepan over medium heat. Cook leek and crushed garlic in the hot oil until soft, 3 to 4 minutes. Add vegetables; cook and stir until soft, 3 to 4 minutes. Add water, soy sauce, vegetable bouillon, and salt; bring to a boil. Add noodles, reduce heat, and simmer for 10 minutes.

ASIAN SPICY NOODLE SOUP (VEGETARIAN & VEGAN)

Steps:

• In a large pot, heat the oil over medium heat. Add the onion and cook for 4 minutes or until softened.
• Add the garlic and ginger and sauté for 1 minute until fragrant.
• Add the broth and water. Increase heat to high and bring to a boil.
• Stir in the tamari, Sriracha and rice vinegar.
• Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
• Garnish with optional toppings, if using, and serve immediately.

CHINESE CHICKEN NOODLE SOUP

Steps:

• Make a chicken stock. Then shred the leg meats into shreds.
• Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
• At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
• Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.

CHINESE RICE SOUP

Steps:

• Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
• Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
• Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
• Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
• Pick garlic and ginger out of soup.
• Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.