Plain Noodle Soup Recipe
Make Plain Noodle Soup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Noodles & Main
Aromatics & Garnish
Method
Broth
- 1
Prepare aromatics
Peel and crush the garlic cloves with the side of a knife. Peel the ginger and slice it into 1/8–1/4-inch thick coins. Halve the shallot.
- 2
- 3
Season
Stir in 1 tablespoon soy sauce, 1 teaspoon fish sauce (if using), 1 teaspoon sea salt, and 1 teaspoon white pepper. Taste after 5 minutes and adjust salt or soy sauce as needed. Simmer gently for 12–15 minutes to allow aromatics to infuse the broth.
- 4
Strain (optional)
If you prefer a clear broth, use a fine-mesh sieve to strain out the ginger, garlic, and shallot. Return the strained broth to the pot and keep it hot over low heat while you cook the noodles.
Noodles & Main
- 5
Prep noodles
Bring a separate large pot of water to a rolling boil. Add a teaspoon of neutral oil to the water to prevent sticking.
- 6
Cook noodles
Add 8 oz dried plain wheat or rice noodles to the boiling water and cook according to package instructions until al dente (usually 4–6 minutes for wheat noodles, 3–5 for rice noodles). Stir occasionally to prevent clumping.
- 7
Drain and refresh
When the noodles are done, drain them in a colander and briefly rinse under warm tap water (for wheat noodles) or cold water (for rice noodles) to stop cooking and remove excess starch. Shake off excess water.
- 8
Assembly & Garnish
- 9
Warm bowls
To keep the soup hot longer, ladle a small amount of hot broth into serving bowls, swirl, and pour out shortly before adding the noodles.
- 10
Assemble bowls
Divide the cooked noodles evenly among 4 bowls (approximately 2 cups cooked noodles per serving). Ladle hot strained broth over the noodles until they are submerged, about 1.5–2 cups per bowl depending on desired soupiness.
- 11