Easy Chinese Noodle Soup Recipes

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

Steps:

• Heat sesame oil in large pot. Add ginger, green onion, and cook until fragrant. Add bok choy and cook for 1 to 2 more minutes.
• In a separate pot, boil 6 cups of water and add bouillon cubes. Cook until cubes are fully dissolved. If desired, add soy sauce to taste. (Careful on the amount used. It could make dish very salty!).
• Pour broth into the larger pot with other vegetables and add rice noodles (amount of noodles used is contingent on the amount of noodles you like in your soup.) Simmer for 10 minutes.
• Add red pepper flakes for spice. Garnish with chopped green onions.

Steps:

• Heat the oil in a large soup pot over medium-high heat. When the oil is hot, add the beef, in batches, and lightly brown.
• When all of the meat has browned add the red chili flakes, and then readd the meat back into the pot. Add the chicken broth, water, soy sauce and light brown sugar.
• Bring the liquid to a boil, cover, reduce heat to low and simmer for 2 hours. I usually skim the "guck" that comes to the surface the first 20 minutes.
• When ready to eat, boil the noodles in salted boiling water until tender. Drain.
• Add the cooked noodles to the soup, add the salt and garnish with the green onions. (I sometimes add a little bit of garlic powder to the soup while I'm waiting for the noodles to cook.
• Serve at once.
• If you don't want the noodles to eventually drink up all of the broth, do not add the noodles to the soup. Instead, put the desired amount of noodles in the bottom of each soup bowl and cover with the soup.

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.