![]() ANY noodles will be great in this broth!īok Choy (also known as buk choi, buk choi, pak choi, or pok choi – crazy right?!) – or any vegetables. But any noodles will be fine here – fresh or dried, rice noodles, white or yellow noodles, Hokkien, Singapore noodles, wide, thin, vermicelli, ramen noodles (yup!), diet noodles (like konyaku – been there, done that), zoodles (been there too). Fresh ones (sold in the fridge section) have a better texture than dried. Noodles – Chinese noodle soups are traditionally made with thin egg noodles (pictured above, and below in the soup). Sugar – just a touch, to balance out the flavours. Don’t use dark soy sauce or sweet soy sauce – the flavour of these are too intense and Soy sauce – either all purpose or light soy sauce will work here. ![]() ![]() Best option if you have it: homemade chicken stock! Use a decent one, because it’s the foundation of the soup broth (□□ I use Campbells. Keeping them whole makes it easy to pick out later – you could very well grate them straight into the broth using a fine grater, but you will get little bits in the soup (rather than being a clear broth) Ĭhicken broth/stock – use low sodium otherwise the broth may be a touch too salty for your taste. Garlic and ginger – smash the garlic and slice the ginger to allow the fresh flavours to infuse into the broth. Best non alcoholic sub for this recipe: substituting some of the soy sauce with oyster sauce (which adds extra “umami” into the broth to compensate) Substitute with: dry sherry, mirin or cooking sake. Without it, the broth will taste “flat” ie missing something. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. It takes more than just chicken broth and soy sauce to make a Chinese soup broth!Ĭhinese cooking wine– the key ingredient. If you’ve ever been disappointed by a recipe for an Asian soup broth before, it’s probably because it was missing basic but essential flavourings. See? 10 minutes! Seasonings for Chinese soup broths Chop roughly and cook with the noodles or in the soup. Toppings: Rummage in fridge and locate vegetables & proteins of choice. Noodles: Prepare fresh OR dried noodles according to packet directions Because people who cook all day for a living need quick dinners for real life – ask any chef!!īroth: Plonk and simmer 6 ingredients for 10 minutes (no trip to the Asian store required!) This Chinese Noodle Soup is one of my classic “back pocket” recipes because it’s so versatile and incredibly quick. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Fast Chinese Noodle Soup! Use any noodles, any vegetables, any protein – or not! It’s terrific fridge-forage food. 10 minutes and just 352 calories for a big bowl. Chinese Noodle Soup is incredibly quick and easy – if you know the secret seasonings! You’d swear the Asian soup broth is from a Chinese restaurant, it’s that good.
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