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Asian Noodle Soup

Quick 15-Minute Asian Noodle Soup Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 1 tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 8 oz fresh or frozen udon noodles
  • 2 cups shredded cooked chicken
  • 4 baby bok choy, trimmed and halved lengthwise
  • 2 green onions, sliced
  • Red pepper flakes, to taste

Method
 

  1. Heat sesame oil in a large pot over medium heat. Add ginger and garlic; cook 30 seconds until fragrant.
  2. Pour in broth, water, soy sauce, and mirin. Bring to a boil.
  3. Add udon noodles and cook until tender, 2 to 3 minutes.
  4. Stir in chicken and bok choy; simmer 2 minutes until bok choy wilts.
  5. Ladle into bowls; top with green onions, red pepper flakes, and a drizzle of sesame oil. Serve hot.

Notes

Look for fresh or frozen udon in the refrigerated or freezer section of Asian grocery stores. While the broth comes to a boil, shred the rotisserie chicken. For an extra-hearty bowl, top with a soft-boiled egg and a spoonful of chili crisp. If you prefer a thinner broth, add a bit more water when reheating leftovers.