Name: Chinese Noodle Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 8 cups chicken broth (preferably homemade); 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; 1-inch piece fresh ginger, sliced; 3 cloves garlic, crushed; 2 star anise; 1 cinnamon stick; 12 oz Chinese egg noodles or ramen noodles; 8 oz chicken breast, thinly sliced; 4 baby bok choy, halved; 4 scallions, thinly sliced; 2 soft-boiled eggs, halved; 1/4 cup cilantro leaves, for garnish

Instructions

Prepare the broth

In a large pot, combine chicken broth, soy sauce, oyster sauce, sliced ginger, crushed garlic, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld. Strain the broth and return it to the pot.
Cook the chicken

Add the thinly sliced chicken breast to the simmering broth. Cook for 5-7 minutes until the chicken is fully cooked and tender. Remove and set aside.
Prepare the noodles

In a separate pot, cook the Chinese egg noodles according to package instructions until al dente. Drain and rinse briefly under cold water to prevent sticking, then divide among four serving bowls.
Cook the vegetables

Add the halved baby bok choy to the simmering broth and cook for 2-3 minutes until tender but still crisp. Remove and set aside.
Assemble the soup

Pour the hot broth over the noodles in each bowl. Arrange the cooked chicken slices, bok choy, and halved soft-boiled eggs on top. Drizzle with sesame oil.
Garnish and serve

Sprinkle each bowl with sliced scallions and fresh cilantro leaves. Serve immediately while hot, with additional soy sauce on the side if desired.

Chinese Noodle Soup

Ingredients

Instructions

Nutritional Information