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Asian Noodle Soup
Yield: Individual servings
Prep: 30 minsCook: 5 minsTotal: 35 minutes
Ingredients
- Asian Chicken Stock (or canned chicken stock)
- Your choice of Asian noodles
- Dark, good-quality soy sauce
Topping Suggestions:
- Thinly sliced bok choy (blanched for 2 minutes)
- Thinly sliced ham
- Chili paste
- Fish sauce
- Snow peas (blanched for 1 minute)
- Chopped scallions
- Shitake mushrooms (sliced and blanched for 2 minutes)
- Baby spinach (blanched for 30 seconds)
- Other leafy greens (blanched as needed)
- Sunny side up egg
- Hard-boiled egg
- Cooked chicken meat, shredded
- Diced raw shrimp (blanched for 30 seconds)
- Mung bean sprouts
- Sesame oil
- Thinly sliced red bell pepper
- Fresh squeezed lime juice (for garnish)
- Cilantro, chopped (for garnish)
- Scallions, chopped (for garnish)
Instructions
- Heat chicken stock.
- Cook noodles according to package directions, usually 1-2 minutes
- Prepare toppings of your choice as noted in the ingredients list.
For each serving:
- In a soup bowl, place one teaspoon of a good dark soy sauce. Add one ladle of very hot chicken stock and some cooked noodles.
- Top noodles with any combination of the toppings and pour an additional ladle of very hot stock over.
- Squeeze a little lime juice over the top, garnish with chopped cilantro and chopped scallions, stir and enjoy.
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