This one-pot recipe for Quick & Easy Chinese Noodle Soup makes a super simple, aromatic broth that’s packed with noodles and Asian flavor.
Serve this soup as a starter for Chicken and Broccoli or Chicken and Chinese Mushrooms for an authentic Chinese meal right in your own kitchen!
Guess how long it takes to make this soup. Come on, guess. Ok, I’ll tell you – 10 Minutes – Yep, 10! Homemade, delicious soup in no time at all – You are welcome! 🙂
The soup tastes authentic even though it calls for use of store-bought ingredients. And at only 236 calories for a generous bowl, it’s a lot healthier than you get in restaurants.
This Chinese Noodle Soup is perfect for busy weeknights because it’s so quick and simple and you can toss in any meat or vegetables you want.
Why This Recipe Works
- The use of fresh ingredients makes it so much healthier than instant noodle soups that are loaded with unnatural ingredients.
- The Asian flavors of the soy sauce and oyster sauce give it a rich authentic taste.
- It cooks all in one pot, making it not only simple, but it flavors the noodles as they cook.
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.
What Noodles To Use
The beauty of this recipe is you can use anything from Ramon (throw away the seasoning packet) to egg noodles.
Just read the package instructions and adjust the recipe accordingly – It’s that easy!
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!
Step By Step Instructions
In a large saucepan, heat the chicken stock and bring to a boil.
Add the green onions.
Add the Bok Choy or Chinese greens.
Add light & Dark soy sauce.
Add the 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 Separately
- 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.
On Making your own stock
This recipe tastes best with homemade stock. I highly recommend making your own and storing it in the freezer.
Here’s How:
- Combine the beef or poultry bones, 1 large onion (with skin), 1 carrot, 2 celery stalks, a couple of bay leaves, salt, and pepper in a large stockpot. Cover by about 2 inches of cold water.
- Bring to a boil. Reduce the heat, and simmer for 3 to 4 hours, skimming off and discarding foam occasionally.
- Strain stock through a fine sieve into a large bowl and discard solids. Cool stock to room temperature. Cover and refrigerate overnight. Skim solidified fat from surface, discard the fat and freeze in portions in an airtight container for up to 3 months
Recipe Variations
- 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 turn 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 overcooking them in the soup.
Did you make this?
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Let’s Make Quick and Easy Chinese Noodle Soup
Ingredients
- 4 cups chicken stock
- 3 green onions finely sliced into rounds
- 1 tablespoon Oyster Sauce
- 1 tablespoon low sodium Soy Sauce
- 1 tablespoon low sodium dark Soy Sauce (this can be held until the end and added if needed by taste).
- 4 oz Dried Chinese noodles of your choice
- 4 leaves Bok Choy/pak choi sliced
Instructions
- 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
Tips + Notes
- 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.
Nutrition Information:
Update Notes: This post was originally published in April of 2014, but was republished with an updated recipe, new photos, step by step instructions, tips, and a video in August of 2018.
Rae Sandberg says
I am so excited to try this…. I have been putting an order together on Asian Food 365. … I can hardly wait to place the order so I can start… Erren, I can remember someone saying talking about an outstanding very special soy sauce, but for the life of me, I can’t remember what the name of it is. … do you know anything about something like that?
Thanks, Rae
Erren says
Hi Rae, I’m not sure about a very special soy sauce, but I can tell you I only use kikkoman soy sauce. To me, it has the best flavor. I can’t always find it so actually order huge bottles from amazon.
Rae Sandberg says
Thank you, Erren… I just need to look for dark soy sauce now…. what kind of kimchi do you use?
Erren says
Hi Rae, Dark soy sauce should be available at the supermarket. I’ve never used kimchi.
Rae Sandberg says
Oh, thank you……. I thought I had read in one of the recipes I needed kimchi. … it didn’t look very good, at the store….
Lins G says
Delicious recipe! I used Kame Thai Rice Noodles and it came out so tasty!
Erren says
Hi Lins, So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just wanted to say thank you for the feedback. I’m so glad you enjoyed the recipe!
Awit says
Is it important to use 1 Tbs each of Dark & Light Soy sauce or can I substitute with 2 Tbs of regular soy sauce? I’m not sure what the difference between the two is, but I look forward to trying this recipe.
Erren says
Hi Awit,
Dark soy sauce is a lot less salty and mainly used for color. If you do all light light soy sauce, it will probably be too much. Try tasting as you go.
Todd says
I’m confused – I’m used to Kikimon reg soy sauce and also low sodium (green bottle) soy sauce. When u say dark and light, what are u referring to?
Erren says
Hi Todd, There are two kinds of soy sauce – Dark and light. Dark Chinese soy sauce is richer and less salty than light and might also have added sugar, like molasses. Light soy sauce is more common in Chinese cooking. It is thinner and often used as a light seasoning or for dipping sauces.
Judah Illingworth says
I looked for anything that said dark or light at the store this morning. It was Wegmans, so pretty well stocked – there’s all kinds of soy sauces available but other than low sodium and not, I couldn’t see anything light or dark… I picked up a couple and will taste as I go. 🙂
Erren says
Thanks for letting me know Judah. I’m American, but live in the UK. Every time I go home I try going to the grocery store to check ingredient availability. Last trip, I found out how difficult it is to find saffron ☹ Tasting as you go is the best possible plan! Thanks so much for the great feedback!
Margo, Thrift at Home says
Love this kind of soup but can’t bring myself to buy Ramen! So Good! 🙂
Erren says
Thanks so much, Margo! I hope you like it! 😀
mila furman says
Erren this looks awesome!! I love soups and the Asian kind just make me so happy 🙂 I would love to see you over at our linky party that;s going on! All our links get pinned and this looks like it deserves to be seen by all! Come on by:
http://girlandthekitchen.com/breakfast-love-foodie-fridays-week-14/
Erren says
Thanks so much Mila! I’ll check it out!
NLanigan says
I’m allergic to shellfish. Is there something besides vegetarian oyster sauce I can use in place of regular oyster sauce? I live in a rural area, and can’t find it locally.
Erren says
I’ve never tried making it without Oyster Sauce so it’s hard to recommend a replacement. I did find this article – http://www.buzzle.com/articles/oyster-sauce-substitute.html I hope it helps.
Quarter-lifer Musings says
There is a mushroom sauce that is vegetarian that should give it that nice flavor profile.
Tricia says
Is there anything you can use in place of the Oyster sauce?
Stacy says
Hello, had a long day today and feeling a bit run down so this soup was the perfect resolution! Unfortunately, I did have to make a number of modifications not by choice but by necessity,LOL! I substituted half a yellow onion, hoisin sauce for oyster, (I am plant-based), threw in some chopped baby portobellos, but had the book choy, soy sauce, and rice noodles. So delicious! Thank you for making this so easy to prepare, definitely a keeper!
Erren says
Hi Stacy, I’m so glad I was able to Brighton your day and you enjoyed the recipe! 😊
Marina says
Yum! What kind of noodles did you use here?
Nicole says
Made this soup as part of my dinner this evening. What a hit! It was the perfect start to the chicken fried rice main dish. I went with lo mein noodles and everyone love it
Erren says
Yay! 🙂 Thanks for letting me know Nic! I’m so glad everyone liked it!
shells @ Bacon Egg & Cheese{cake} says
Looks delicious, brings back childhood memories! 😀
Erren says
So glad you like it! Let me know if you try making it!
raghav maghajan says
I m a vegetarian so how i should make it
Phil McCrackin says
why are you looking at how to make CHICKEN noodle soup then?
Amy Bruchenta says
Actually, it says, “Chinese Noodle Soup”, not Chicken Noodle Soup….please check your facts.
Sophie says
Use vegetable stock instead of chicken stock and they make a vegetarian “oyster sauce”.
Lola says
Hi, I’m also a vegetarian. Just replace the chicken stock with vegetable broth, and don’t add the Oyster sauce. Equally delicious! (:
Erren says
Thanks for the information!
Gideon Erasmus says
This is an epic meal and I am well impressed. Made my own chicken stock in a slow cooker and followed the instructions. I added a few bits of left over chicken into it as well,. and so easy and quick to make. I’m thinking this could be the ideal lunch for anyone into watching their figure. Cap off to you Erren