Description
A comforting and flavorful Chinese Noodle Soup featuring a rich homemade chicken broth with ginger, garlic, shiitake mushrooms, and fresh vegetables, served with tender shredded chicken and classic ramen noodles. This soup combines savory oyster and soy sauces with a touch of sweetness and sesame oil for an authentic taste, perfect for a satisfying meal.
Ingredients
For the Broth
- 10 cups chicken stock
- 1½ – 2 lb boneless, skinless chicken breast or thighs
- 1 (1½-inch) piece fresh ginger, peeled and quartered or sliced
- 6 garlic cloves, peeled and sliced
- 6 green onions (white parts cut into 1-inch pieces; green parts reserved for garnish)
For the Soup
- 1 (3.5-ounce) package shiitake mushrooms, sliced
- 2 tablespoons oyster sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon low sodium dark soy sauce
- 4 teaspoons honey or sugar
- 2 teaspoons sesame oil
- 2 tablespoons Chinese cooking wine or rice vinegar
- 4-6 baby bok choy, ends trimmed, separated into leaves
- 1 cup sliced or matchstick carrots (about 1 full-sized carrot)
- 1 cup snow peas, ends trimmed and tough strands removed
For Serving
- 4 (3-ounce) packages dried ramen noodles, seasoning packs discarded
- Sesame seeds
- Chili crisp or chili garlic sauce
- Reserved scallions, green parts sliced for garnish
Instructions
- Make Broth: In a large pot or Dutch oven, combine chicken stock, chicken breasts or thighs, ginger, white parts of green onions, and garlic. Bring to a boil over high heat, then reduce heat to medium or medium-low and simmer covered for 15-20 minutes, or until the chicken is cooked through.
- Prepare Chicken: Remove the cooked chicken from the broth and set aside to cool slightly. Shred the chicken using two forks or chop into bite-sized pieces once cool enough to handle.
- Strain Aromatics: Using a spider strainer or slotted spoon, remove and discard the garlic, ginger, and green onion pieces from the broth.
- Cook Vegetables and Season Broth: Add the sliced shiitake mushrooms and sliced carrots to the broth. Stir in oyster sauce, low sodium soy sauce, dark soy sauce, honey (or sugar), sesame oil, and Chinese cooking wine (or rice vinegar). Simmer for 8 to 10 minutes until the mushrooms are tender.
- Add Chicken and Remaining Vegetables: Stir in the shredded chicken, baby bok choy leaves, and snow peas. Cook for 1 to 2 minutes, until the vegetables are crisp-tender and the chicken is warmed through.
- Cook Noodles: While the soup simmers, cook the dried ramen noodles separately according to the package directions. Drain well.
- Assemble and Serve: Divide cooked noodles into serving bowls. Ladle the hot soup and chicken over the noodles. Garnish with sliced green parts of scallions, sesame seeds, and serve with chili crisp or chili garlic sauce on the side for added heat.
Notes
- It is preferred to cook noodles separately to prevent them from becoming soggy, then add broth on top when serving.
- If you prefer to cook noodles in the broth, add them after the mushrooms and carrots are tender but before adding the snow peas and bok choy, cooking according to package directions.
- For 4 servings, approximately 4 to 6 packs of instant ramen noodles (150-200 grams or 5-7 oz dried noodles per person) is recommended.
- Use low sodium soy sauces to control salt levels in the soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
