Classic Chinese Noodle Soup
A flavorful broth inspired by restaurant-style noodle soups, designed for quick mid-week preparation. This customizable base uses store-bought stock infused with aromatics to achieve a depth of flavor in just fifteen minutes.
Ingredients
- 3 cups chicken stock/broth
- 2 garlic cloves
- 1.5 cm ginger piece
- 1 1/2 tbsp light soy sauce
- 2 tsp sugar
- 1 1/2 tbsp chinese cooking wine
- 1/4 tsp sesame oil
- 180g fresh egg noodles
- 2 large bok choy
- 1 cup shredded cooked chicken
- 1 scallion
Preparation
- 1
Place the broth, garlic, ginger, soy sauce, sugar, cooking wine, and sesame oil in a saucepan over high heat. Once boiling, reduce to medium and simmer for 8 to 10 minutes to infuse the flavors.
- 2
Meanwhile, cook the egg noodles according to the package instructions.
- 3
Trim the bok choy by cutting them into halves or quarters and washing thoroughly.
- 4
Blanch the bok choy in the simmering broth or the noodle cooking water for 1 minute.
- 5
Remove the garlic and ginger slices from the broth.
- 6
Divide the cooked noodles into bowls, top with the chicken and blanched bok choy, then ladle the hot broth over them and garnish with sliced scallions.
