Asian Chicken Noodle Soup
A quick easy asian chicken noodle soup that my entire family loves.
Servings: 6
Calories: 356kcal
Ingredients
- 2 cm piece of ginger root
- 3 cloves garlic
- 2 litres chicken stock
- ¼ cup soy sauce 62.5ml
- 1 tablespoon sesame oil 15 ml
- 280 g dry egg noodles
- 2 zucchini
- 1 baby bok choy
- 1 cup sweetcorn kernels
- 300 g shredded chicken
- 1 spring onion finely sliced (optional)
Instructions
- Prep the ginger and garlic. For the ginger you don't need to peel it. Just cut it into large slices. For the garlic, take each clove, place it under the flat blade of a knife and use the heel of your hand to crush the clove.
- Into a large saucepan or soup pot add the stock , soy sauce, sesame oil, ginger slices and garlic. Bring this to the boil.
- Once boiling use a slotted spoon to fish out the ginger and garlic.
- Add your noodles to the boiling broth, cook for the length of time recommended on the noodle pack, less 1-2 minutes
- While the noodles are cooking, prep the vegetables. Grate the zucchini, slice the bottom from the bok choy so that you can separate it into individual leaves.
- Once the noodles are almost cooked, add the corn, zucchini and bok choy. Simmer for 1-2 mins.
- Serve into bowls: I use tongs to pull out the noodles and bok choy and place this in the bottom of the bowl. I then add the shredded chicken to the bowl and then use a ladle or large spoon to top the noodles with the broth.
- Garnish: I sprinkle spring onions on top for those who like them. I also always have a jar of chilli in oil in the fridge which I add to the bowls for those who like a little heat... ie me!
Notes
Tips
- Don't skimp on the stock, I know that 2 litres will seem like an awful lot, this is because the noodles cook in the broth and absorb liquid while cooking (it makes them even yummier). If you use less stock you won't have much soup at the end of cooking.
- Look for a low sodium stock, as this soup is flavoured with soy sauce as well, a full salt stock can result in a very salty soup.
- This soup is delicious, but if you want to add another flavour dynamic, serve with chilli oil as an optional garnish.
Ingredient substitutes
- Egg Noodles: I usually use Chinese egg noodles, but these can easily be substituted for rice noodles.
- Low Sodium Chicken stock: This can be substituted for a vegetable stock
- Soy sauce: This can be swapped for Tamari if a gluten-free alternative is needed.
- Frozen corn: This can be swapped for canned corn kernels or fresh corn off the cob
- Baby bok choy: This can be substituted for any green leafy vegetable such as spinach, swiss chard, silverbeet
- Zucchini: This can be substituted for any vegetable that can be grated, broccoli stalk, carrot, and mushrooms all work well.
- Spring onion: This is a garnish so is optional, crispy shallots are also delicious sprinkled on top of the soup
- Shredded chicken: This could be substituted for tofu or egg omelet if a vegetarian option is desired.
- Corn: Frozen peas work well.
Nutrition
Calories: 356kcal | Carbohydrates: 39g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 1547mg | Potassium: 462mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1082IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 3mg