Chinese · Dinner
Chinese Style Chicken Noodle Soup
Chicken thigh simmers in a ginger and scallion-scented broth with soy sauce and white pepper, then joins boiled egg noodles, sliced shiitake mushrooms and baby bok choy. Finished with sesame oil and scallion, the soup is savoury, light and served hot in a deep bowl.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.6gProtein
16.9gFat
41.8gCarbs
3.7gSugar
3.9gFiber
1780mgSodium
214mgChol
4.3gSat Fat
870mgPotassium
110mgCalcium
3.8mgIron
0.6mcgVitamin B12
22mgVitamin C
Goes well with
Pinot Grigio or dry white wine
local
Chinese jasmine tea
international
protein-rich
gluten-free-adaptable
herb-salt
Instructions
1
Prep
Cut the chicken into bite-sized pieces. Slice ginger thinly. Halve bok choy lengthwise. Separate scallion whites from greens. Soak dried shiitake in warm water 15 minutes, then slice thinly.
2
Simmer the chicken stock, water, ginger slices and scallion whites over medium heat for 5 minutes until the broth is fragrant with ginger.
3
Add chicken pieces and poach over medium-low heat for 8 minutes, skimming foam, until opaque and cooked through. Stir in shiitake, soy sauce, white pepper and salt, then simmer 5 minutes.
4
Boil egg noodles in salted water over high heat for 3 minutes until tender, add bok choy for 1 minute until bright green, then drain together.
5
Build
Pile noodles and bok choy into a deep bowl and ladle hot broth with chicken and mushrooms over the top.
6
Scatter scallion greens over the bowl and drizzle with sesame oil.
7
Plate
Serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 3 cups720ml chicken stock
- 1 cup240ml water
- 22 inch fresh ginger
- 44 scallions
- 44 dried shiitake mushrooms
- 5 oz140g egg noodles
- 5 oz140g baby bok choy
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp white pepper
- 1/2 tsp1/2 tsp salt
