P lace Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
Meanwhile, cook noodles according to packet directions.
Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
Pick garlic and ginger out of soup.
Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.
Smashed Garlic - wack the side of your knife onto a garlic clove using the heel of your hand so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup but can be picked out before serving. You could just mince the garlic using a garlic crusher but you'll have little bits of garlic visible in the broth, rather than being a clear clean broth.
Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate substitutes (if you use Mirin, skip sugar).
If you cannot use alcohol, I think the best sub is as follows:
Reduce soy sauce to 1 tbsp
Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine).
Noodles: Use any you want, fresh or dried but if using less, use less. Here's a guide of amount of noodles per serving:
Fresh noodles, thin (ie from fridge section, this is what I use) - 90g / 3 oz per serving
Fresh noodles, wide and flat (like thick Thai rice noodles) - 150g/ 5 oz per serving (much denser, so you need more)
Dried noodles, pasta (yes, really!) - 60g / 2 oz per serving
Ramen - 1 pack / "cake" per person
Prepare according to packet directions - do not add into the broth (it sucks up lots of the broth).
Veggie suggestions - toppings commonly found on Chinese noodle/ wonton soups:
Any Chinese veggies (bok choy/buk choi/pak choi, gai lan/Chinese broccoli, choy sum). Cut Bok Choy into half or quarters lengthwise (pictured / video), for other veg, cut into batons about 5cm / 2" long
Carrots - sliced on the diagonal
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (454g)|
|Recipe Makes: 1|
|Calories from Fat: 5 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1540.3mg||53 %|
|Potassium 57.8mg||2 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.6g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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