Noodle Soups Recipe

Prep aromatics

Peel and smash the garlic cloves with the side of a knife. Slice the ginger into 3–4 thin pieces. This releases their flavors for the broth.

Simmer base

In a large Dutch oven or stockpot, combine 8 cups chicken broth and 2 cups water. Add smashed garlic, sliced ginger, 3 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle boil over medium-high heat, then reduce to a low simmer for 15 minutes to allow flavors to meld.

Strain (optional)

If you prefer a clear broth, strain out the garlic and ginger pieces with a fine-mesh sieve. Return broth to the pot and keep hot on low while you prepare the rest.

Prepare chicken

While the broth simmers, pat the chicken thighs dry and season lightly with a pinch of salt and pepper. Heat a tablespoon of neutral oil in a skillet over medium-high heat. Sear chicken thighs 2–3 minutes per side until golden (they don’t need to be fully cooked). Transfer to the simmering broth and poach gently for 10–12 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board to rest, then slice thinly against the grain.

Cook tofu (optional)

If using tofu, press excess water, cut into 1/2-inch cubes, and pan-fry in a nonstick skillet with 1 teaspoon oil until golden on all sides, about 6–8 minutes. Set aside.

Cook noodles

Bring a separate pot of water to a rolling boil. Add 8 oz noodles and cook according to package instructions until just al dente (usually 3–4 minutes for dried ramen/egg noodles). Drain and rinse briefly under hot tap water to remove excess starch and prevent sticking. Divide noodles into serving bowls.

Prepare vegetables

Peel the carrot and slice it into thin matchsticks or 1/8-inch rounds. Trim and slice mushrooms. Trim bok choy bases and separate leaves; if using baby spinach, rinse and drain. Thinly slice green onions, separating whites and greens. Roughly chop cilantro. Cut lime into wedges.

Finish broth with vegetables

Add carrot and mushroom slices to the simmering broth and cook 3–4 minutes until slightly tender. Add bok choy or spinach and the white parts of the scallions and cook 1–2 minutes more until greens are wilted but still bright. Taste broth and adjust seasoning with additional soy sauce or salt if needed.

Assemble bowls

Ladle hot broth and vegetables over the prepared noodles in each bowl to cover. Arrange sliced chicken (and tofu if using) on top of the noodles.

Add toppings

Halve soft-boiled eggs and place in bowls. Sprinkle with green onion greens, cilantro, and toasted sesame seeds. Add a drizzle of chili oil or a squeeze of lime to taste. Serve immediately.