Chinese Chicken Noodle Soup
Thin egg noodles in a clear ginger and soy chicken broth with poached chicken, bok choy, and spring onion, China's most comforting everyday soup.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice chicken breasts thinly. Halve bok choy lengthways. Finely slice scallions. Measure stock, ginger slices, soy sauce, Shaoxing wine, sesame oil, white pepper, salt, and gather fried shallots and chilli oil.
Simmer
Bring 1000ml stock to a gentle simmer over medium heat. Add ginger slices, soy sauce, Shaoxing wine, and salt. Add chicken breast and poach over low heat 12–15 minutes until cooked through. Remove chicken and set aside to cool slightly, then shred or slice thinly.
Simmer 2
Return stock to a simmer over medium heat. Blanch bok choy in the simmering broth 1–2 minutes until bright green and just tender. Remove and set aside.
Boil
While bok choy cooks, bring a separate pot of water to a rolling boil over high heat. Add noodles and cook 1–2 minutes until just tender. Drain immediately and divide between two serving bowls.
Finish
Ladle hot broth over the noodles in each bowl until three-quarters full. Arrange shredded chicken and blanched bok choy on top of each serving. Drizzle with sesame oil, sprinkle white pepper, scallion, and crispy fried shallots. Add chilli oil if desired.
Plate
Serve the soup immediately while the broth is steaming hot and noodles are tender.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.