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.
Nikki Boldt says
Hi i want to make this but have a question..what is dark soy sauce? the regular kind versus lighter in sodium?
Thank you!
Erren's Kitchen says
Hi Nikki, dark soy sauce is aged for a longer period of time and is, therefore, thicker and darker with a denser flavor. I hope this helps 🙂
Amber Allen says
Loved this. My family made me make another pot the same day. I added shredded carrots. And used cabbage. We added steak. So good so easy. Thanks
Erren's Kitchen says
I’m so glad you enjoyed it Amber, and your additions sound delicious.
Lucy says
I’m a college student without a lot of free time and this was an easy and delicious recipe. I added chicken and mushrooms to mine and was so happy with the result. Definitely something I will be making again in the future!
Erren's Kitchen says
That’s fantastic, I’m so glad you enjoyed it!
Jay says
So easy!
Erren's Kitchen says
It’s great, isn’t it?
JOANNE RUPAR says
How can I cut down on salt, 3,440 mg. may kill me!!!!!!!
Erren's Kitchen says
Hi Joanne, there were some issues with conversions, hopefully this is rectified now, it should read 589mg.
Jennifer says
I stated with three cloves of minced garlic and an inch of smashed ginger sauteed in a teaspoon of sesame oil and a teaspoon of avocado oil. Then I added storebought rotisserie chicken. I followed the recipe from here on. My other additions were shredded carrots, cilantro, and sriracha. I used udon this time. Great soup!
Erren's Kitchen says
Hi Jennifer, that sounds wonderful, it’s always fun putting your own twist on a recipe!
Adv. Sheeba Shejith says
Mmm. Yummy… 😋😋😋
Erren's Kitchen says
Thank you!
Jennifer Wooten says
I’m allergic to seafood. What can I substitute for the oyster sauce?
Erren Hart says
Hi Jennifer, you can try Hoisin sauce (although it’s sweeter) or you can just leave it out. Hope this helps!
Brendon Williams says
I made my own egg noodles, added chicken but this recipe is awesome. Thanks.
Erren's Kitchen says
Glad you think so, Brendon!
Kara says
This recipe is delicious and so easy to make. I added ginger and doubled the recipe with 4an additional 4 cups of beef broth. I cut up sirloin steak that needed to be used and cooked it in the broth, it worked perfectly!
It’s very salty though. I may try only 1TBS of soy sauce next time. Still a delicious recipe!
Erren's Kitchen says
Thank you, I’m glad you think so Kara!