Noodle Soup Recipe

Prepare aromatics

Peel the ginger and smash or slice it thinly. Smash the garlic cloves. This releases their flavors for the broth.

In a large pot over medium heat, combine the chicken broth and water. Add the ginger, smashed garlic, soy sauce, fish sauce, salt, and black pepper. Bring the liquid to a gentle simmer.

Reduce heat to low and let the broth simmer gently for 12–15 minutes to infuse the aromatics. Taste and adjust seasoning with additional soy sauce or salt if needed. Keep the broth hot while you prepare noodles and vegetables.

If using dried noodles, bring a separate pot of water to a boil and cook noodles according to package instructions until just al dente (usually 3–5 minutes for egg noodles). Drain and rinse briefly under hot water to remove excess starch and prevent sticking. If using fresh noodles, separate gently and blanch 1–2 minutes. Set aside.

While the broth simmers, thinly slice the chicken breast across the grain into bite-sized strips (if not already sliced). Season lightly with a pinch of salt and pepper.

When broth is simmering and ready, add the sliced chicken directly to the simmering broth and poach for 4–6 minutes until just cooked through (internal temperature 165°F / 74°C). Remove chicken with a slotted spoon and set aside. Keep broth at a gentle simmer.

Prepare the vegetables: peel and julienne the carrot, slice the shiitake mushrooms, halve the bok choy lengthwise, and thinly slice the green onions. Chop cilantro and cut lime into wedges.

Add the carrots and mushrooms to the simmering broth and cook 2–3 minutes until slightly softened. Add the bok choy or spinach and cook another 1–2 minutes until wilted but still bright.

Return the poached chicken to the pot to warm through for 1 minute. Taste broth and adjust seasoning if needed.

Divide the cooked noodles among 4 bowls (or 2 large bowls for hearty servings).

Ladle the hot broth, vegetables, and chicken over the noodles, making sure to distribute solids evenly.

Drizzle about 1/4 teaspoon sesame oil over each bowl (total 1 tsp), sprinkle with toasted sesame seeds and red pepper flakes to taste. Top with sliced green onions and chopped cilantro. Serve with lime wedges on the side to squeeze over before eating.

Optional: offer extra soy sauce, chili oil, or Sriracha at the table for individual seasoning.