A simple, delicious Chinese noodle soup with a broth that you’d swear came from your favourite Chinese restaurant! This is a midweek version so it’s made with store bought soup broth rather than a made from scratch broth.
Ingredients for 2 servings
BROTH
3 cups chicken stock/broth, low sodium
2 garlic cloves , smashed
1.5 cm / 1/2″ ginger piece, cut into 3 slices (optional, but highly recommended)
1 1/2 tbsp light soy sauce , or normal all purpose soy sauce
2 tsp sugar (any)
1 1/2 tbsp chinese cooking wine
1/4 – 1/2 tsp sesame oil , toasted (optional)
TOPPINGS & NOODLES
180g / 6oz fresh egg noodles
2 large bok choy or other vegetables of choice (use any blanchable veg)
1 cup shredded cooked chicken (or other protein of choice)
1 scallion / shallot , green part only finely sliced (optional garnish)