There are so many kinds of Chinese noodle soup but one of the all-time favourites is made with chicken broth, meat and vegetables.
Friends and family might suggest or serve this to you when you’re feeling under the weather, as studies have shown that a hearty bowl of chicken soup can ease cold symptoms.
That aside, just imagine slurping down this soupy goodness on a cold and rainy day – such bliss!
If you’re thinking of cooking up your own Chinese style chicken noodle soup at home, consider the noodle types first. There are many types of noodles in the market, but try using fresh wheat noodles for this recipe. However, its thickness totally depends on your preference.
If you can’t find fresh wheat noodles, packaged dry wheat, egg noodles, rice noodles or mee hoon will also work well. When using dry noodles, be sure to refer to the instructions on the packaging to prepare them.
- 230g fresh noodles
- 2 cloves garlic, finely minced
- 1 tablespoon oil
- 375ml store-bought or homemade chicken broth
- 120ml water
- 4 fresh shiitake mushrooms, sliced
- 4 sliced carrots
- 4 baby bok choy
- 1 dash white pepper
- Salt to taste
- 150g chicken, boiled and shredded
- Prepare the noodles by boiling them al dente. Rinse with running water, drain and set aside.
- Prepare the garlic oil by stir-frying the garlic in the oil until it turns light to golden brown. Set aside.
- Bring the combined chicken broth and water to a boil. Add the mushrooms, carrot, baby bok choy, white pepper and salt to taste. Once they are cooked, turn off the heat.
- To serve, place the noodles in a bowl and top with the shredded chicken. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately with cut red chillies in soy sauce on the side.
- The secret of this delicious recipe is garlic oil, which infuses the chicken broth with the deep aroma of the fried garlic.
- As most people do not have homemade chicken broth, tinned ones work just fine.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.