This is a quick Korean noodle soup that’s healthy, packs big flavours and will curb your spicy Asian food cravings. The broth gets its flavour from gochujang and kimchi – express passes to flavour! (PS The soup looks far more fiercely spicy than it actually is, but this is not one for kids.)

Spicy Korean Noodle Soup

This is a bit of a gold nugget recipe because it’s actually quite difficult to make good spicy Asian soups. You can’t just add a squirt of chilli sauce into a classic Chinese soup broth. Well, you can, but it lacks the oomph of really good spicy Asian soups which have bold savoury flavour that compliments the spiciness. To make a great one, you typically need a mound of bones simmered for hours to make a homemade stock, a LOT of chilli oil or a deft combination of hard-to-find Asian sauces.

Hence my excitement over this spicy Asian soup recipe. Especially when it passed the highest of all taste-testing-bars: my brother. Famous in our circles for his tough critique of my recipes – read the backstory in Chilli Lime Fish for entertaining proof!

Key ingredients – Kimchi and Gochujang

The two key ingredients in this soup – both of which can be picked up at most everyday grocery stores – are kimchi and gochujang. Gochujang is a wickedly good Korean paste to have in your fridge – if only to make this soup over and over again!! More information below.

• Kimchi is a traditional Korean pickle of fermented vegetables packed in tangy, spicy juice. The cabbage version (the most common type) is best in this soup. The cabbage acts like a mop for the sauce so you get extra flavour in the broth!

  Widely available in the fridge section of large grocery stores or Asian stores these days. We use both the sauce in the jar as well as the vegetables for this recipe. The sauce is loaded with flavour, don’t waste it! Add it into stir fries or Asian soups for a hit of extra salt and spiciness.
  

• Gochujang is a spicy Korean paste loaded with savory flavour. It makes an appearance regularly in my Korean recipes – including the Slow Cooked Beef Ribs in Korean BBQ Sauce which is a signature dish in my cookbook (it’s insanely easy for phenomenal results!).

  Readily available these days in large grocery stores (Asian aisle, not fridge) and Asian stores.

Other broth ingredients

And here are the other ingredients required for the Korean soup broth:

• Chicken stock/broth – use low sodium, else it might be too salty once all the sauces are added.

• Fish sauce – Adds salt into the broth, and more flavour than just plain salt and even soy sauce.

• Soy sauce – More salt into the broth (just using fish sauce is a little too fishy). Use either light or all purpose soy sauce. Not dark soy sauce, the flavour is too strong! More on different soy sauces here.

• Chinese cooking wine – or mirin or dry sherry. Just a small amount adds depth of flavour and complexity to soups and sauces. Without, you’ll notice that the soup is missing “something”. Substitute with more fish sauce (see recipe notes).

• Ginger and garlic – To infuse the broth with flavour.

Soup add-ins

I’ve used choy sum and carrots in this soup. But it’s one to make your own! Use whatever cookable vegetables you want.

• Kimchi – As per above, we use the juices in the jar to flavour the broth as well as the cabbage. Korean spicy goodness to the max!

• Noodles – Use any type you want. I like using thin egg noodles for this – dried ones. But the recipe will work fine with any noodles at all, just prepare according to packet directions.

• Choy sum – Love using Asian greens for quick-prep recipes. So quick to chop! Plus, a good contrast of textures – some fresh crunch from the stem and floppiness from the leafy part. Feel free to substitute with other Asian greens (bok choy, gai lan/Chinese broccoli etc)

• Carrot – For some crunch and lovely contrasting colour! I’ve cut it into batons but if you can’t be bothered, just slice it on an angle. It really doesn’t matter.

• Green onion – Fresh garnish! Optional.

How to make spicy Korean noodle soup

This recipe has a great efficient flow to it. Pour the stock into the saucepan then as it is coming up to the simmer, measure out and add the remaining ingredients into the broth. Then while the broth is simmering for 10 minutes to bring the flavours together, chop the veg and cook the noodles. Then assemble the soup bowls!

1. Choy sum cutting – Trim the roots off. Cut into 7cm / 2.5″ pieces then separate the stems from the leafy part. Why? Because we add the stems first as they take longer to cook than the leaves which wilt in literally seconds. So we put them into the pot right at the end.

2. Kimchi – Measure out 2/3 cups kimchi and 2 tablespoons of kimchi juice. Press and squeeze the cabbage if needed to extract the juice! We need it for flavour, so don’t be short!

3. Simmer broth 10 minutes – Place all the broth ingredients into a saucepan then simmer for 10 minutes to bring the flavours together. I simmer the kimchi cabbage with the broth ingredients to extract the kimchi juices out of it.

4. Cook veg – Cook the bok choy stems and carrots for 2 minutes, then the leafy part of the choy sum for just 1 minute. Then that’s it! The broth is done, ready to assemble the noodle bowls.

5. Cook noodles – Cook the noodles according to the packet directions while the broth is simmering, then drain.

6. Assemble – Place the noodles in a bowl. Then ladle over the soup broth and all the add-ins. Sprinkle with green onions if using then serve!

This is such a gloriously quick dinner to make when you’re craving something healthy, something quick, something spicy or something slurpy – or any combination there of. 😂 It’s fabulously versatile with the add-ins: choose your own vegetables, choose your own noodles, add proteins if you want.

While I encourage you to make this soup your own, I will, however, get a little strict with the soup broth! The combination and quantity of sauces is one that my team and I agreed made the tastiest soup, after going back and forth quite a few times, with a few heated “debates” thrown in. If you skip any of the sauces, it will still taste good but not as great as it is intended to be.

So I really do hope you try the broth as written one of these days! And remember, you can get everything at large supermarkets here in Australia (Coles, Woolies, Harris Farms).

Enjoy! – Nagi x

Watch how to make it

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Spicy Korean Noodle Soup (quick & healthy)

Recipe video above. For all those times you need a spicy Asian noodle fix – FAST! This packs a serious flavour punch. The secret is the juices from the kimchi jar and a good dollop of gochujang, that magical spicy Korean paste you can get "everywhere" these days.

To add protein, cook raw prawns/shrimp or fish pieces in the broth (only takes 3 min), or top with slices of BBQ pork. You can also poach chicken in the broth using this foolproof method.

Course Main

Cuisine Asian, Korean

Prep Time 5 minutes

Cook Time 15 minutes

Servings 2

Calories 365cal

Author Nagi

Ingredients

Spicy Korean Soup Broth

• 4 cups / 1 litre chicken stock/broth , low-sodium
• 2/3 cup cabbage kimchi (Note 1)
• 2 tbsp kimchi juice , from kimchi tub (Note 1)
• 3 tbsp gochujang (Note 2)
• 2 tbsp light soy sauce (Note 3)
• 2 tsp fish sauce (sub more soy)
• 1 tbsp Chinese cooking wine (Shaoxing wine, Note 4)
• 2 slices ginger , sliced 0.7cm / 1/3" thick (skin on)
• 1 large garlic clove , smashed (Note 5)

Add-Ins (Note 7):

• 200g/ 7oz thin fresh egg noodles (or 100g/3.5oz dried – Note 6)
• 4 stems choi sum or other Asian greens, cut into 7cm / 2.5" lengths, stems separated from leafy part
• 1 small carrot , peeled, cut into thin matchsticks
• 2 1/2 tsp sesame oil , toasted (Note 8)
• 1/4 cup finely sliced green onions (1 stem)

Cups – Metric

Instructions

• Broth – Place all broth ingredients in a saucepan. Bring to a simmer over medium-high heat, then reduce heat so it’s simmering gently. Simmer 10 minutes without a lid.
• Cook vegetables – Add choi sum stems and carrot to the broth. Simmer for 2 minutes. Add choi sum leaves and simmer for another minute. Stir in sesame oil just before serving.
• Noodles – Meanwhile, cook egg noodles in boiling water per packet directions. Drain, give the noodles a quick rinse under tap water. Shake off excess water well.
• Assemble – Divide noodles between bowls. Top with the vegetables. Pick the garlic and ginger out of the broth, then broth pour over the noodles. Sprinkle with green onions and serve!

Notes

1. Kimchi is a traditional Korean pickle of fermented vegetables packed in tangy, spicy juice. Widely available in the fridge section of large grocery stores or Asian stores. Extract the juice by squeezing the spoon against the cabbage (there’s usually plenty in the jar, just need to extract it!).

2. Gochujang is a spicy Korean rice and bean paste loaded with savory flavour. You’ll need it for one of the signature recipes in my cookbook: Korean BBQ Beef Short Ribs! Also for most Korean recipes I’ve shared.

3. Soy – Use light or all-purpose soy sauce but not dark soy sauce – too strong! More on different soy sauces here.

4. Chinese cooking wine – Substitute with mirin or dry sherry. For a non-alcoholic substitute, use another 1½ teaspoons fish sauce.

5. Smashed garlic – place the side of a knife on the garlic clove, then hit the palm of your hand on it to make the clove burst open but mostly hold together.

6. Noodles – Use any type you want! Try vermicelli or lo mein noodles.

7. Veg – Feel free to sub with anything of your choice.

8. Sesame oil – toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.

Leftovers – Store broth and noodles separately for 3 days in the fridge. Reheat separately then put together!

Nutrition per serving.

Nutrition

Calories: 365cal | Carbohydrates: 53g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 2717mg | Potassium: 805mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5232IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 4mg

Life of Dozer

When you see Dozer in a window display of the flagship Dymocks bookstore that thousands of people pass by every day – who cares about the recipes in my cookbook!!?? 😂

The post 15 minute Spicy Korean Noodle Soup appeared first on RecipeTin Eats.

This Chinese Rice Soup is a really quick and easy soup recipe that’s filling and nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth of flavour that belies the few ingredients called for.

In the spirit of simplicity and speed, I’ve just used fish and choy sum. But it’s excellent with shrimp/prawns, chicken, pork or even leftover cooked meats!

Quick and Easy Chinese Rice Soup

This rice soup is a really good, quick low effort meal that’s extremely versatile. Based around a simple Chinese soup broth used in several recipes I’ve previously shared, including this Chinese Noodle Soup, I think the feedback from a reader is all you need to know about this broth:

“The depth of flavour is incredible for such a simple, quick, easy soup.”
– Jay, 2 September 2020 on Chinese Noodle Soup

Succinct, and to the point!

What goes in the Chinese soup broth

In this recipe, I’m using the Chinese soup broth to make a rice soup. Here’s what you need for the broth:

Notes on the ingredients:

• Rice – virtually any standard white rice will work just fine in this rice soup. Long grain, medium grain, short grain, jasmine, basmati. I’ve also popped directions for recipe adjustments required to make this with brown rice – most varieties take longer to cook so you’ll need more liquid;

• Chicken stock/broth – low sodium is best, so it’s not too salty once you add the soy sauce and Chinese cooking wine (both of which add salt and flavour). Vegetable stock also works;

• Chinese cooking wine – the key ingredient in all Chinese cooking that adds depth of flavour to anything it’s used in, from fried rice to stir fries, to noodles and marinades such as sticky Chinese Wings, Ribs and even crispy Pork Belly. It’s got a small amount of alcohol in it (wine level), but we only need 1 tablespoon so the alcohol mostly cooks out during the simmer stage;

• Soy sauce – we’re using light soy sauce here so as not to discolour the rice soup broth. Read more about different soy sauces here;

• Sesame oil – toasted sesame oil is added at the end for a lovely perfume of sesame flavour. Untoasted sesame oil is yellow and the flavour is not as strong, so don’t use that. Here in Australia, toasted sesame oil (which is brown) is the standard – it’s harder to find untoasted;

• Fresh garlic & ginger – simmered in the broth to infuse with flavour; and

• White pepper – white rather than black pepper is the standard in Chinese cooking so you don’t get black specks. But black pepper works just fine too.

Chinese Rice Soup Add-ins

This is the part that’s entirely customisable. I’ve just used choy sum and fish, both of which are low effort to prep plus super-quick to chop. Plus green onion to add a touch of freshness at the end.

See below for an extensive list of alternatives. Basically, anything that’s blanch-able!

Rice Soup Add-Ins

These are the add-ins I used, but see below for a rather extensive list of alternatives. I did say this was a flexible recipe!!

• Fish – I like using fish because it drops juice that adds extra flavour into the broth, plus it’s super quick to cook and requires no seasoning prior to use. You can use virtually any fish here – white fish fillets, salmon, trout. For white fish, firm-fleshed fish are ideal, such as:

• • tilapia

  • cod (all types)

  • mahi-mahi

  • halibut

  • basa

  • snapper

  • barramundi

  • ling (this is what I used)

Fish best avoided include:

• • Fish that easily goes dry if cooked too long – tuna, bonito, swordfish, marlin, kingfish

  • Very oily fish – sardines, mullet, herring, mackerel (too strongly flavoured for this soup)

  • Delicate-textured white fish – flathead, gemfish/hake, sole (not ideal as they can break up easily, but are still OK if you’re careful)

(Tip: These fish selection guidelines are good for any recipes where fish are braised or poached like this, such as Moqueca (Brazilian Fish Stew) and Goan Fish Curry.)

• Choy sum – this is a Chinese vegetable which is widely available here in Australia. The stem has a juicy bite to it like soft celery and the leaf is similar to spinach but it’s not as fine. Quick to chop and cook. Any other Chinese vegetable will be an ideal substitute – or other vegetables that can be simmered; and

• Green onion – for a sprinkle of freshness at the end.

Alternative Add-ins

Here are some other add-ins that will work really well with this recipe:

• Prawns/shrimp – very quick to cook, just plonk the raw prawns straight into the broth. No need to season beforehand. Large prawns will take 3 minutes to cook, medium 2 minutes, small 1 minute;

• Chicken  – slice it thinly, then tenderise it using this simple Chinese velveting method to ensure it stays soft and tender even after simmering. After tenderising, toss with a pinch of salt and pepper prior to cooking. Use breast or boneless thigh, simmer for 2 minutes;

• Pork – as above with chicken (including tenderising). Use tenderloin, scotch fillet or chops, thinly sliced into strips. Simmer for 2 minutes;

• Firm Tofu – cut into small batons, like in Hot & Sour Soup;

• Cooked chicken – make poached chicken (use this Foolproof Method for the juiciest poached chicken of your life!), then slice it and place on top of soup once served in bowls. Or use any cooked chicken, shredded or diced;

• Other cooked proteins – any other cooked protein that’s relatively plain or has Asian flavours. A bit of leftover Char Siu (Chinese BBQ Pork or Chicken), or perhaps if you have some leftover Asian flavoured mince (ground meat) such as from these quick Asian Beef Bowls, Vietnamese Caramelised Pork Bowls, or even the stuffing for San Choy Bau (Chinese Lettuce Wraps) or Thai Lettuce Wraps. Any of these would be terrific!

• Other vegetables – any vegetable that cooks well in liquid will work well here. Think: sliced carrots, zucchini/courgettes, broccoli/broccolini, cauliflower, asparagus, beans.

How to make Chinese Rice Soup

This recipe has a nice flow to it, which is partly what makes it so low effort:

• Pour chicken stock into pot and as it comes to the simmer, slice the ginger, peel the garlic, measure out the soy sauce and Chinese cooking wine and plonk it in;

• As the broth simmers for 5 minutes to infuse with flavour, prepare the rice, fish and choy sum; then

• As the rice and fish are cooking, get the bowls out and your choice of toppings out for serving.

Toppings

As for toppings – a little pinch of store bought crispy fried shallots and crunchy noodles really elevates this soup to another level. Don’t get me wrong – this rice soup is delicious as is and I’ve eaten it naked plenty of times, but crunchy toppings are the cherry on top!

Using both is the ultimate combo, but even using one of these is terrific / highly recommended.

1. Crispy Fried Shallots

One of my favourite Asian garnishes to add a pop of crispiness and salty goodness into Asian soups and salads. They are literally shallots fried until crunchy, then sprinkled with salt.

Sold in the Asian section of grocery stores, but much cheaper at Asian stores!

2. Crunchy fried noodles

The big sister of the thin crunchy noodles used in things like Chinese Chicken Salad, these are like the strips of fried wontons that come with Congee, the traditional slow cooked, porridge-like Chinese rice soup. Excellent crunch factor!

Sold in the Asian food section of mainstream grocery stores, here’s what it looks like:

What to serve with Chinese Rice Soup

This soup as written is a bit light on the vegetables so by all means, feel free to increase the vegetable quota by adding more greens.

Alternatively, serve it with a side salad or steamed greens tossed in a simple Asian Sesame Dressing, or a big Asian Slaw.

Storing leftovers

Rice left in soup will continue to absorb the liquid and become unappealingly bloated, so if you’ve got leftovers, it’s essential to separate them. Either scoop the rice out with a slotted spoon, or drain using a colander, then store the rice in a separate container to the broth.

Resist the temptation to cook the rice separately and place in bowls before ladling broth over because we want the rice to absorb the tasty flavours of the broth as it cooks! – Nagi x

Watch how to make it

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Chinese Rice Soup

Recipe video above. This is a really quick and easy soup recipe that's filling and nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth of flavour that belies the few ingredients called for.

As for add ins - in the spirit of simplicity and speed, I've just used fish and choy sum. But you're only limited by your imagination!

Course Mains, Soup

Cuisine Asian, Chinese

Keyword asian soup broth, chinese rice soup

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 3 - 4 people

Calories 243cal

Author Nagi | RecipeTin Eats

Ingredients

Broth

• 1 litre / 32 oz chicken stock/broth, low sodium (Note 1)
• 1 cup water
• 2 garlic cloves , smashed (Note 2)
• 1.5 cm / 1/2" ginger piece, cut into 3 slices
• 1 1/2 tbsp light soy sauce , or normal all purpose soy sauce (Note 3)
• 1 1/2 tbsp Chinese cooking wine , key ingredient (Note 4 subs)
• 1/4 - 1/2 tsp sesame oil , toasted (optional) (Note 5)
• 1/4 tsp white pepper (sub black, can omit)

Add Ins

• 3/4 cup uncooked white rice - long grain, medium grain, short grain, jasmine (Note 6)
• 3 stems choy sum , cut into 2cm / 1" lengths, stems separated from leaves (Note 8)
• 250g / 8 oz white fish fillets , cut into 2.5cm / 1" cubes (Note 8)
• 1 green onion , finely sliced

Toppings (1 minimum, all best!)

• Crispy fried shallots (Note 9)
• Crunchy fried noodles , pictured in post (Note 9)
• Chilli oil or paste

Cups - Metric

Instructions

• Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
• Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
• Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
• Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
• Pick garlic and ginger out of soup.
• Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.

Notes

1.  Chicken stock/broth - just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don't use chicken stock powder with hot water for this recipe – the flavour is too artificially chicken-y.

2. Smashed Garlic - whack the side of your knife onto a garlic clove using the heel of your hand so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup but can be picked out before serving (or leave them in if you prefer). You could just mince the garlic using a garlic crusher but you'll have little bits of garlic visible in the broth, rather than being a clear clean broth.

3. Light soy will season broth without discolouring it. All purpose soy works nearly as well, do not use dark soy (too strong flavour and colour). Read more about different soy sauces and when you can sub with what here.

4. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are good substitutes.

If you cannot use alcohol, I think the best sub is as follows:

• Reduce soy sauce to 2 tsp
• Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine).

5. Sesame oil - use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia).

6. Rice: Virtually any white rice will work in this, except speciality rices like risotto or paella rice. All these white rice will work well:

• long, medium or short grain white rice
• jasmine
• basmati

Brown rice - cook time differs depending on rice type (see How to Cook Brown Rice to learn more), amend recipe as follows:

• Brown basmati - follow recipe as written
• Medium and long grain brown rice - add 1 cup water, simmer rice for 30 minutes with lid open a crack

7. Vegetables - anything that cooks well in liquid will work great here. 

• Any Chinese veggies - bok choy/buk choi/pak choi, gai lan/Chinese broccoli, choy sum. Cut Bok Choy into half or quarters lengthwise (pictured / video). For other veg, cut per recipe
• Carrots and zucchini sliced, green beans, asparagus, broccoli/broccolini, cauliflower, beansprouts
• Put vegetables in the order of time it takes for them to cook. Delicate veg like beansprouts at the end, veg that take longer like carrots halfway through rice cooking time.

8. Fish - Firm white fish work best in this dish. Salmon and trout are also mild enough to use here. Avoid tuna, bonito, swordfish, marlin and kingfish (too easy to overcook) and very oily fish (sardines, mullet, herring, mackerel). Delicate-fleshed white fish like flathead, gemfish/hake and sole can be used, but be careful as they can break up.

Alternatives:

• Prawns/shrimp - plonk the raw prawns straight into the broth. No need to season beforehand. Large prawns will take 3 minutes to cook, medium 2 minutes, small 1 minute;
• Chicken  - slice thinly, tenderise using this Chinese velveting method to ensure it stays soft and tender. After tenderising, toss with a pinch of salt and pepper prior to cooking. Use breast or boneless thigh, simmer for 2 minutes;
• Pork - as above with chicken (including tenderising). Tenderloin, scotch fillet, chops, thinly sliced into strips. Simmer for 2 minutes;
• Firm Tofu - cut into small batons, like in Hot & Sour Soup;
• Cooked chicken - make poached chicken (use this Foolproof Method) or use any other cooked chicken. Dice or finely slice, place on soup after serving;
• Other cooked proteins - any other cooked protein that's relatively plain or has Asian flavours. See in post for ideas - halfway down the page.

9. Crispy Fried Shallots & Crunchy Noodles - both sold in the Asian section of everyday grocery stores, see post for photos. A little goes a long way to adding an extra special touch! BUT even without toppings, it's still fabulously delicious - I often have it naked!

10. Extra broth flavouring options: star anise, chilli (whole, split lengthwise), green onion (whole, just fold them and tuff in) or onion quarters.

11. Leftovers: Separate rice from broth (use colander or slotted spoon). Keeps 4 days in the fridge, or freezer up to 3 months.

12. Nutrition is per serving, assuming 4 servings, excludes Toppings (because I have no control over how much you will use!).

Nutrition

Serving: 585g | Calories: 243cal | Carbohydrates: 32g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 483mg | Potassium: 438mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Life of Dozer

A lot of golden retrievers are coordinated enough to do this on dry land. Dozer needs the full assistance of water buoyancy to get up on this hind legs without slamming his paws onto someone for support (usually me).

(PS This is his “pretty please, play with me?!” pose)

The post Chinese Rice Soup – quick and easy appeared first on RecipeTin Eats.

Chinese Noodle Soup is incredibly quick and easy – if you know the secret seasonings! You’d swear the Asian soup broth is from a Chinese restaurant, it’s that good. 10 minutes and just 352 calories for a big bowl. Use any noodles, any vegetables, any protein – or not! It’s terrific fridge-forage food.

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Fast Chinese Noodle Soup!

This Chinese Noodle Soup is one of my classic “back pocket” recipes because it’s so versatile and incredibly quick. Because people who cook all day for a living need quick dinners for real life – ask any chef!!

Here’s a run down of how it goes:

• Broth: Plonk and simmer 6 ingredients for 10 minutes (no trip to the Asian store required!);

• Noodles: Prepare fresh OR dried noodles according to packet directions;

• Toppings: Rummage in fridge and locate vegetables & proteins of choice. Chop roughly and cook with the noodles or in the soup. broth; and

• Serve: Place noodles in bowls. Pour over soup and toppings.

See? 10 minutes!

Seasonings for Chinese soup broths

If you’ve ever been disappointed by a recipe for an Asian soup broth before, it’s probably because it was missing basic but essential flavourings. It takes more than just chicken broth and soy sauce to make a Chinese soup broth!

Here’s what all you need:

• Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something. Substitute with: dry sherry, mirin or cooking sake. Best non alcoholic sub for this recipe: substituting some of the soy sauce with oyster sauce (which adds extra “umami” into the broth to compensate);

• Garlic and ginger – smash the garlic and slice the ginger to allow the fresh flavours to infuse into the broth. Keeping them whole makes it easy to pick out later – you could very well grate them straight into the broth using a fine grater, but you will get little bits in the soup (rather than being a clear broth);

• Sesame oil – for the flavour!

• Chicken broth/stock – use low sodium otherwise the broth may be a touch too salty for your taste. Use a decent one, because it’s the foundation of the soup broth (🇦🇺 I use Campbells. Better than Continental). Best option if you have it: homemade chicken stock!;

• Soy sauce – either all purpose or light soy sauce will work here. Don’t use dark soy sauce or sweet soy sauce – the flavour of these are too intense; and

• Sugar – just a touch, to balance out the flavours.

What goes in the noodle soup

And here’s what I put in the soup:

• Noodles – Chinese noodle soups are traditionally made with thin egg noodles (pictured above, and below in the soup). Fresh ones (sold in the fridge section) have a better texture than dried. But any noodles will be fine here – fresh or dried, rice noodles, white or yellow noodles, Hokkien, Singapore noodles, wide, thin, vermicelli, ramen noodles (yup!), diet noodles (like konyaku – been there, done that), zoodles (been there too). Really. ANY noodles will be great in this broth!

• Bok Choy (also known as buk choi, buk choi, pak choi, or pok choi – crazy right??!) – or any vegetables. I like bok choy because you just split them in half down the middle and bam! You’re done! (Recipe notes includes an extensive list of chopping and cook directions for common vegetables)

• Cooked Chicken (poach it using this method that guarantees juiciness)- or any other protein, as desired. Everybody keeps little containers of cooked shredded chicken in the freezer, right?!

• Green onion or coriander/cilantro, or chives, or even finely sliced onion (red, white, yellow brown) – something for a little hit of freshness.

How to make Chinese Noodle Soup

And here’s how it happens in 10 minutes. (And to all those cheeky buggers who will point out that if you have to simmer for 10 minutes, then it takes longer than 10 minutes – fine! You can take a 2 minutes off the simmer time!😉)

PRO TIP: Never cook noodles in the soup broth unless a recipe specifically calls for it. Noodles suck up loads of liquid when they cook, so if you do that you’ll end up with way less broth than you expect. Learnt this the hard way. 😖

Make it even HEALTHIER!!

Being that this is a noodle soup recipe and all, noodles are a key ingredient here. Even so, it clocks in at just 352 calories for a bowl.

But if you want to cut down on the carbs and calories even further, just skip the noodles and load it up with tons more vegetables to make a Chinese vegetable soup. In fact, it’s one of my “go-to” diet dinners (which should happen more frequently than it does…).

Do I miss the noodles? Of course I do. But I console myself with a healthy dose of chilli paste and lots of fresh herbs, Chicken Pho style.

But before you make it diet, try it the way it’s intended. THEN healthify it!!!  – Nagi x

Watch How To Make It

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

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Chinese Noodle Soup

Recipe video above. A simple, delicious Chinese noodle soup with a broth that you'd swear came from your favourite Chinese restaurant! This is a midweek version so it's made with store bought soup broth rather than a made from scratch broth. I've kept the toppings very simple because this recipe is more about the broth than the toppings. You can add any toppings you want – vegetables and proteins (refer Note 7).

Course Soup

Cuisine Asian, Chinese

Keyword asian soup broth, chinese noodle soup

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Calories 352cal

Author Nagi | RecipeTin Eats

Ingredients

Broth

• 3 cups chicken stock/broth, low sodium (Note 1)
• 2 garlic cloves , smashed (Note 2)
• 1.5 cm / 1/2" ginger piece, cut into 3 slices (optional, but highly recommended)
• 1 1/2 tbsp light soy sauce , or normal all purpose soy sauce (Note 3)
• 2 tsp sugar (any)
• 1 1/2 tbsp chinese cooking wine (Note 4)
• 1/4 – 1/2 tsp sesame oil , toasted (optional) (Note 5)

Toppings & Noodles

• 180g / 6oz fresh egg noodles (Note 6)
• 2 large bok choy or other vegetables of choice (use any blanchable veg – Note 7)
• 1 cup shredded cooked chicken (or other protein of choice)
• 1 scallion / shallot , green part only finely sliced (optional garnish)

Cups – Metric

Instructions

• Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 – 10 minutes to allow the flavours to infuse.
• Meanwhile, cook noodles according to packet directions.
• Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
• Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
• Pick garlic and ginger out of soup.
• Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.

Notes

1.  Chicken stock/broth – just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don’t use chicken stock powder with hot water for this recipe – the flavour is too chickeny.

2. Smashed Garlic – wack the side of your knife onto a garlic clove using the heel of your hand so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup but can be picked out before serving. You could just mince the garlic using a garlic crusher but you’ll have little bits of garlic visible in the broth, rather than being a clear clean broth.

3. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate substitutes (if you use Mirin, skip sugar).

If you cannot use alcohol, I think the best sub is as follows:

• Reduce soy sauce to 1 tbsp
• Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine).

4. Extra broth flavouring options: star anise, chilli, green onion (just fold them) or onion quarters.

5. Sesame oil – use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia).

6. Noodles: Use any you want, fresh or dried but if using less, use less. Here’s a guide of amount of noodles per serving:

• Fresh noodles, thin (ie from fridge section, this is what I use) – 90g / 3 oz per serving
• Fresh noodles, wide and flat (like thick Thai rice noodles) – 150g/ 5 oz per serving (much denser, so you need more)
• Dried noodles, pasta (yes, really!) – 60g / 2 oz per serving
• Ramen – 1 pack / “cake” per person

Prepare according to packet directions – do not add into the broth (it sucks up lots of the broth). 

7. Toppings: Cook proteins separately to keep things simple. My “go to” is shredded cooked chicken because I keep little bags in the freezer (poaching keeps it juicy). Egg is also great – just whisk it lightly, pour it in and whisk to create egg “ribbons” like in Hot & Sour Soup and Chinese Corn Soup. Chinese BBQ Pork Slices is fabulous (I order it at restaurants on soup), but I never have leftover when I make it.

Vegetables – cut and cook in either noodle cooking water (if noodles require cooking) otherwise if the noodles just require soaking, then cook the vegetables in the broth. Put the vegetables that take the longest to cook in first (like broccoli), and delicate ones last (like beansprouts).

Veggie suggestions – toppings commonly found on Chinese noodle/ wonton soups:

• Any Chinese veggies (bok choy/buk choi/pak choi, gai lan/Chinese broccoli, choy sum). Cut Bok Choy into half or quarters lengthwise (pictured / video), for other veg, cut into batons about 5cm / 2″ long
• Carrots – sliced on the diagonal
• Bean sprouts
• Green beans

Other veg – not common at Chinese restaurants, but works great!

• zucchini (sliced)
• green beans cabbage (thick slice)
• asparagus, broccoli / broccolini and cauliflower,
• any other vegetable that can be boiled.

8. Nutrition is per serving, assuming 1/4 tsp of sesame oil is used. The nutrition can be substantially enhanced by adding more vegetables! Reduce sodium even further by using low sodium soy sauce.

Nutrition

Serving: 585g | Calories: 352cal | Carbohydrates: 39g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 1067mg | Potassium: 493mg | Fiber: 2g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg

Originally published June 2016. Long overdue for a video to be added with brand new photos and process steps!

MORE ASIAN SOUPS YOU’LL LOVE!

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Chinese Corn Soup with Chicken

Vietnamese Chicken Pho soup (Pho Ga)

Chinese Ham Bone Rice Soup – Congee (3 ingredients!!)

Vietnamese Pho recipe

Laksa Noodle Soup

Chinese Ham Bone Rice Soup – Congee (3 ingredients!!)

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Baby Hands and Giant Paws. Evidence for anyone who has wondered how small my hands really are.

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The post Chinese Noodle Soup appeared first on RecipeTin Eats.

Chicken Pho (Pho Ga) – the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except – dare I say it – so much more exciting!

Ready to take a virtual trip to Saigon??

Chicken Pho soup

Chicken Pho – called Pho Ga in Vietnamese – is the chicken version of Beef Pho, Vietnam’s most famous food export.

The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex-yet-delicate spice infused flavours. That special something-something that makes it unforgettable, and you just can’t stop eating it.

If you’re a Pho fan, you will love this chicken version because it’s easier to make than Beef Pho – no need to hunt down specific bones, just use chicken pieces!

This magical Pho soup broth is made the traditional Vietnamese way, using chicken pieces and infused with spices. Using store bought stock just isn’t the same!

Chicken Pho Soup broth

We’re making this Chicken Pho from scratch today – no cheating with store bought broth! 

Here’s what you need:

• Chicken – I use chicken thighs for convenience (easier than man handling a whole chicken) but you can use a whole chicken too. Do not sub with breast – we need to use dark meat here, and we need skin to maximise flavour into the broth!

• Leftover chicken – We use some chicken to top the soup, but you will have leftovers – and it will be infused with lovely flavour! See bottom of post for things to use it for;

• Spices – cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon – infuse the broth with the distinct Pho fragrance that you know and love so well!

• Onion and ginger – these are aromatics that are charred first to add a hint of smokiness to the broth. A traditional and mandatory inclusion!

• Fish sauce – this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth;

• Sugar – Pho broth is actually a bit sweet. Most people don’t realise it because it’s subtle! But it’s there – and if you don’t use enough sugar, you will notice something lacking in the broth;

Desperately need a speedy version??

I get it! I’ve been there…. so I’ve popped a shortcut version starting with store bought chicken stock in the recipe notes.

Chicken Pho Toppings

Pho is a dish that is the sum of its parts. It wouldn’t be Pho if you didn’t have the toppings – especially fresh herbs, a signature of Vietnamese food!

What is Thai Basil?

Thai Basil is the Asian version of standard Italian basil. It has a similar flavour with the addition of a subtle aniseed flavour. Though called Thai Basil, it’s used across South East Asia. It’s used in popular dishes such as Pad Kee Mao (Thai Drunken Noodles), Thai Red Curry and Thai Basil Chicken.

Sold at large grocery stores in Australia, but  normal basil can be substituted in a pinch so don’t stress if you can’t find it!

Can’t get all the herbs?

Don’t worry if you don’t have ALL the herbs. At least 2 of 3, and you still have a near authentic experience. If you can only get one, make it coriander!

How to make Chicken Pho from scratch

Here’s how to make it. Little more than a plonk-and-simmer job!

Essentially, there’s 3 steps:

1. Char onion and ginger – this provides a subtle smokey fragrance to the broth that is a signature feature of Pho. So char them well!

2. Simmer everything gently for 1.5 hrs to infuse the water with all those incredible broth flavourings; and

3. Strain, shred chicken, serve with Toppings!

See how clear the soup broth is? Beautiful! (And if only you could smell it…. those spices! It’s intoxicating!)

Chicken Pho making tips

I really wasn’t exaggerating when I said that Chicken Pho is straightforward. So I don’t actually have many tips to share! But here are a few:

1. Char well – Burn that onion and ginger well! Burn, baby, burn – you want that flavour in your broth!

2. Do not use an enamel cast iron pot – the charring may require you to scrub the base, and if you scrub an enamel pot, the enamel will come off and the pot will start rusting;

3. BIG POT is essential – 6 litres/quarts is ideal. If yours is a bit smaller, that’s ok, you can hold back some of the water and add it as the chicken shrinks / liquid evaporates (water reduces by 25%). Also, water level can be very close to the top because we simmer very gently, so spillage risk is very low;

4. Simmer GENTLY – this is the key to a clear broth;

5. Broth slightly on the salty side – the saltiness of the broth dilutes slightly once you ladle it over the noodles (which are cooked separately instead of in the broth). Beansprouts are also a watery vegetable. The combination of both of these means that if the broth tastes just right when it’s on the stove, then it will seem a little under seasoned once served with the noodles etc. So if it seems a bit too salty when the broth is in the pot, then it will be perfect once served! I’ve been very specific with my fish sauce and salt measurements in this recipe; and

6. Prepare noodles JUST before serving – so they are hot and fresh, and also so they don’t break (rice noodles tend to be prone to breaking if left sitting out for ages).

How to eat Pho the traditional Vietnamese way!

Really, there’s no rules. But if you’d like to eat Pho like a pro (read: traditional Vietnamese way), here’s how it goes down:

• Arrival – The bowl comes to you with noodles, chicken, broth and scattered with green onions;

• Take a small sip of the broth by itself, just so you can appreciate its pure, unadulterated perfection;

• Help yourself to herbs, beansprouts, squeeze of lime, fresh chilli slices. You can add more beansprouts and herbs later as you progress through the bowl;

• Dollop hoisin and sriracha onto the MEAT (and/or beansprouts).The sauces are not intended to flavour the broth, they are for the meat. In fact, you’ll find some Vietnamese Pho stalls provide little side dishes to put the sauces in so you can dunk the meat in. This makes the flavour quite full-on, so I prefer the alternative of dolloping directly into the bowl – better sauce dispersion. Also, it really is totally fine for some sauce to end up in the broth. Just don’t deliberately squirt directly into the broth and vigorously mix it in (Pho stall owners would look on with horror and be thoroughly insulted if you did that!!😂)

• Inhale – Lean over the bowl and inhale the incredible smell with all those fresh herbs (I am not kidding!!);

• Swish your chopsticks in the broth where you plan to attack first, to mix up the lime juice. Don’t deliberately push the chicken with the Hoisin on it into the broth – it’s fine if it happens naturally, but don’t taint the broth deliberately;

• The perfect bite – use your chopsticks to pick up some noodles with chicken, beansprouts and herbs. Devour, then follow with a slurp of soup using the spoon; and

• Repeat, until noodles are finished. Then pick up the bowl and drink every last drop of that beautiful broth!

More Vietnamese recipes

Vietnamese Pho recipe

Bun Cha (Vietnamese Meatballs!)

Vietnamese Rice Paper Rolls

Vietnamese Caramel Pork

Banh Mi ! (Vietnamese sandwich)

Vietnamese Noodles with Lemongrass Chicken

Vietnamese Chicken Salad

Vietnamese

That was a lot more writing than I anticipated….. I hope I didn’t put you off, thinking that it’s an overly complicated recipe because it’s NOT! It does take time, but it’s really just a plonk-and-simmer job.

And it’s certainly easier than Beef Pho which calls for hunting down specific types of recommended beef bones.

I really hope you are inspired to try this Chicken Pho, it’s truly incredible! – Nagi x

Watch how to make it

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Vietnamese Chicken Pho soup (Pho Ga)

Recipe video above. Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!

You won't use all the chicken, but it's infused with lovely flavour so there's loads of uses - see Note 7.

Course Mains, Soup

Cuisine Vietnamese

Keyword chicken pho, chicken pho from scratch, Pho recipe, pho soup

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Servings 4 - 6 people

Calories 501cal

Author Nagi

Ingredients

Charred aromatics:

• 1 tbsp oil , vegetable or canola (or other plain oil)
• 2 onions , halved (skin on fine)
• 5cm/ 2" piece of ginger , sliced 0.75cm / 1/3" thick (unpeeled)

Pho Soup Broth:

• 2 litres / 2 quarts water
• 1.5 kg / 3 lb chicken thighs, bone in skin on (Note 1)
• 1 small bunch coriander/cilantro (Note 2)
• 5 star anise pods (was short in photo & video!)
• 1 cinnamon stick
• 4 cloves
• 2 tsp fennel seeds
• 2 tsp coriander seeds
• 8 tsp fish sauce
• 6 tsp white sugar
• 3/4 tsp salt (Cooking/kosher salt, or 1/2 tsp table salt)

Noodle Bowls:

• 360g / 13 oz dried rice noodles , thin flat (or 600g fresh)
• 2 green onions stems , finely sliced

Toppings - help yourself

• 3 cups bean sprouts (Note 3)
• 1 small bunch EACH Thai Basil, min, coriander/cilantro (Note 4)
• 2 limes , cut into 4 wedges
• Hoisin sauce
• Sriracha
• Red chillies , finely sliced (optional)

Instructions

BROTH:

• Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
• Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
• Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
• Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
• Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
• Keep broth warm until ready to serve
• Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)

ASSEMBLING:

• Place Toppings out on the table.
• Reheat chicken (can briefly dunk in broth!).
• Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
• Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
• Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

Notes

1. Chicken - or a whole chicken. Don't reduce chicken weight, you will lack flavour in broth. If you're short, throw in a wing or drumstick etc to make up the weight.

Can't shortcut this with breast or boneless thigh - need to use skin on chicken with bone in so it can withstand the cook time, and also dark meat imparts way more flavour into broth.

2. Coriander/cilantro - small bunch quantity: if you bundled it all up, it should roughly equal 1 1/2 cups. Around 5cm/2" diameter around base, 20cm/8" tall (you can chop most leaves off to use for topping, and use stems plus some leaves for broth)

3. Bean sprouts - tend to be a bit floppy and smelly from non Asian stores. To perk them up, put in container, cover in water, refrigerate 12 hours. Drain, let dry then use per recipe. If you change water daily, beansprouts will keep for a week using this storage method.

4. Herbs - these 3 herbs are a classic combination for pho. If you have 2 of three, it's still going to seem like an authentic eating experience. If I really had to only pick one, I'd choose either coriander or Thai Basil. Thai Basil can be substituted with normal basil (but not if it's the only herb you're using).

5. Pot - don't use a cast iron pot as the base will be charred and you may need to scrub. Pot should be at least 6 litres/quarts big. If it's smaller, you can hold back some water and add it as the chicken shrinks/water evaporates (been there, done that!)

6. Clear broth - gentle simmer and scooping off scum is the path to a lovely clear broth!

7. Leftover chicken - you won't even use half the chicken for the Pho. Chicken nicely infused with Asian flavours, so use it for things like: fried rice, Chinese Chicken Salad, Vietnamese Noodle Salad, Peanut Noodle Salad, Chinese Corn Soup, or toss it into a Chicken Stir Fry or Stir Fried Noodles.

8. QUICK Pho using store bought chicken stock - follow recipe but make following changes:

• Do not use thighs, use 500g/1lb chicken breast instead
• Use 6 cups low sodium chicken stock + 1 cup water (instead of just water)
• Reduce fish sauce to 3 tsp, use NO salt
• Char onion & ginger per recipe
• Put all spices, stock and water in pot with breast. Simmer 10 min until breast cooked, remove and shred
• Simmer remaining liquid for 30 min with lid open ajar, reduce to 1.5L/1.5Qt. Strain, proceed with recipe (except NO extra salt in broth).

9. Servings - this will make 4 generous size servings (1.5 cups broth per person, makes a dinner size serving for a person with a very good appetite), 5 sensible servings, or 6 lighter servings (good for a light lunch).

10. Storage - make the broth and freeze for 3 months, or refrigerate up to 5 days. Reheat until piping hot. Do not be tempted to scoop off chicken fat that firms up in fridge - it's essential for flavour in broth and mouthfeel!

All toppings and noodles must be made fresh.

11. Nutrition is per serving, assuming 4 generous servings. I've had to make an educated estimate of the calories from the chicken, noting that while we extract the flavour and some of the fat into the broth, most of the chicken recipe is not used in the recipe.

Nutrition

Calories: 501cal | Carbohydrates: 87g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 1486mg | Potassium: 352mg | Fiber: 4g | Sugar: 9g | Vitamin A: 18IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg

Life of Dozer

On this very wet, cold day, all I can think about is Chicken Pho.

All Dozer can think about is why he isn’t allowed outside to play!

The post Vietnamese Chicken Pho soup (Pho Ga) appeared first on RecipeTin Eats.