This is not my recipe, but I found this Chinese Noodle Soup recipe from Recipe Tin Eats to be so versatile and adaptable that I want to bookmark it. It’s super filling and satisfying, plus enables you to use up any leftovers. You can add leftover roast chicken, for example, to a bowl, and spoon the broth and vegetables on top.
My adaptations
Even the base ingredients as listed by Recipe Tin Eats are adaptable. Rather than remove the smashed garlic cloves and sliced ginger for a traditional clear broth, I minced both, and keep them in the broth to serve (photos below). For seafood, I wanted a milder broth so only used one tablespoon of soy and mirin. I added chilli flakes for heat at the start. I also simmered uncovered.
I like that this recipe can also be vegetarian. Recipe Tin Eats has a list of recommended vegetables. When reheating the next day, and low on vegetables or protein, I threw on some crushed nuts on as garnish. Not traditional, but nutritional.
For another great soupy meal, which can also be more stewy if you simmer uncovered to reduce the liquid, try this Chicken Stoop.
“Noodles are not only amusing but delicious.”
_Julia Child, Chef & Author
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