Asian Inspired Noodle Soup
Easy Asian-Inspired Noodle Soup Recipe | Quick & Flavourful Homemade Soup
The One Noodle Recipe I Always Come Back To
Let’s be real, some recipes just have main character energy. This one? She’s the moment. Fragrant, slurpy, steamy, and stacked with flavor bombs like soy, sesame, garlic, and ginger. Plus noodles. Always noodles.
If you’ve ever stared into your fridge thinking, “Why is there nothing fun to eat?”, this is your answer. It’s one pot. A handful of everyday ingredients. And somehow, it ends up tasting like the kind of thing you’d pay $18 for at your favourite Asian spot.
It also totally plays by your rules. Throw in dumplings. Use broccolini, bok choy, or whatever green thing you’ve forgotten about in the veggie drawer. Top it with chili oil, sriracha, crispy shallots, or all three if you’re feeling extra (highly recommend).
This noodle soup doesn’t ask for much, but it delivers like it’s got something to prove. Big flavour. Big vibes. Big bowl energy.
Whether you’re cooking for yourself or sharing with friends, this is one of those dishes that turns an ordinary night into something memorable. So grab your pot, turn up your kitchen playlist, and let this bowl of goodness speak for itself.
Asian Noodle Soup
Makes: 4 Serves
Prep Time: 10 minutes (minimum 20min chill time)
Cooking time: 5-15 minutes
Ingredients:
2 heaped tbsp of chicken broth paste + 8 cups of water
5cm ginger, unpeeled
2 tbsp soy sauce
5 cloves garlic, smashed
2 tsp sesame oil
6-8 spring onion stalks (white parts only, roughly chopped)
2 tbsp Chinese cooking wine
375 egg noodles
3 bunches Asian greens (e.g. bok-choy, pak-choy, broccolini)
Chili oil or sriracha to serve
Spring onions to garnish
Method:
1.In a large pot, add the stock, water, garlic, and half the spring onions. Bring to a boil over high heat.
2.Once boiling, lower the heat to a gentle simmer. Stir in soy sauce, Chinese cooking wine, and sesame oil.
3.Add the egg noodles, making sure they’re fully submerged in the broth. Cook for another 5 minutes. Using tongs to gently separate the noodles as they soften.
This is also where you can add in the dumplings
4. Once noodles are cooked, add the Asian greens and the remaining spring onions.
5. Ladle the soup into bowls and top with chili oil or sriracha if you like a bit of spice