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.
Hailey says
So quick and easy but most of all DELICIOUS! Especially great for slimming world lunch’s in college!
Erren's Kitchen says
I’m so glad you enjoyed it, Hailey, Thank you for your feedback!
Pat says
Does this recipe really have 3440mg of sodium?
Erren's Kitchen says
Yes, it really does have that amount, even if you use low sodium soy sauce is still high in sodium, but feel to change the quantity you use!
Yourstruly says
Shut the **** up and get to the point next time ****
Erren's Kitchen says
Thank you for your eloquent comment, your mother must be so proud!
Georgine says
Omg I don’t know that person but I will apologize for that nasty reply, you don’t deserve that, and I loved your answer. Shame on them
Erren's Kitchen says
I know right Georgine, some people! Thank you I really appreciate your support and kind words!
Gordon says
I always wanted to make chicken noodle soup like I get in the Chinese restaurant, I have tried a couple of other recipes but this one from errens kitchen definitely hits the mark. From a very pleased Scotsman thank you so much.
Erren's Kitchen says
Thank you, Gordan!
Hallah says
It was amazing I love it! PERIODT
but what If you don’t have chicken stock or beef stock?
Erren's Kitchen says
Have you got vegetable stock at all Hallah?
Melissa Schinella says
I’ve made this three or four times now. I always use rice noodles because my daughter has a gluten allergy and switch out the bok choy for Napa cabbage just because of personal preference. YUM.
Erren's Kitchen says
That does sound good, Melissa!
May says
Can I substitute using crystal vermicelli?
Erren Hart says
Hi May, sorry for the late reply. Sure, you can use any noodles you like. Just change the cook time accordingly.
Debbe says
Since we live in a town that lacks such ‘luxuries’ such as dark soy sauce and bok choy, I was forced to get creative. So I added dried shrimp (large Hispanic community gives me this access), fresh ginger, fresh garlic (both sliced razor thin), green onions, and saffron. YUMMY!
Fortunately, Asian foods are so ‘clean’, incorporating simple ingredients, that it is simplicity itself to ‘tweak’ a recipe such as this. As a matter of fact. one could call this a ‘master recipe’ where the only limits are your imagination. If I wanted to tonight, I would have added coconut milk, miso, and kale (as a substitute for the bok choy; soy sauce to taste due to the high salt content of the miso) but I went with what I had on hand plus a few items from the market. Note: Those worried about sodium can leave out the soy sauce and just add it to taste after the fact…
Thanks, Erren for helping to inspire me to create something for dinner tonight when I was at a loss for what I wanted to eat! You reminded me that Asian food is ALWAYS an excellent option as it is comforting, simple to make, and an excellent choice whenever you are using what you have on-hand in the fridge!! 🙂
Erren's Kitchen says
That does sound good, Debbe I’ll have to try this! Thank you for your lovely feedback also!
carol cronin says
i need low sodium
Debbe says
Use low sodium soy sauce…as it says and possibly leave out either the light or the dark low sodium soy sauces. Use low sodium broth. That should do it! 🙂
Debbe says
carol cronin –
P.S. You could also just leave the soy sauce out of the main recipe and just add a little of one, or both, to taste, after the fact! Salt is always something that you have control over!
Mathias says
Great recipe! I added some sesame oil and chopped chili. It turned out really nice and chinese oriental.
Erren's Kitchen says
That does sound good Mathias!