Sunday, June 12, 2011

Chinese Noodle Soup

Chinese Noodle Soup
Every once and awhile I enjoy a lovely brothy soup for lunch. It's light, low calorie, easy to make, and hydrates and fills me up.

My favourite quick and easy soup to make is what I call Chinese Noodle Soup. The broth is similar to Wonton Soup broth and makes a lovely base for whatever veggies you have in your fridge.

The soup pictured here is made with spinach but I've done versions that include mushrooms, scallions, and broccoli.

I buy the rice vermicelli noodles that come in single-serving-size bundles, which makes is easy add the proper amount of noodles per person to the soup.

Chinese Noodle Soup
by Kaitlyn McFadden

Serves One


  • 1 to  1 1/2 cups of chicken broth
  • a pinch of garlic powder or 1 garlic clove minced
  • 1 tsp of soy sauce
  • 1 tsp of sesame oil
  • desired veggies (handful of whatever you choose; like scallions, spinach, baby bok choy, mushrooms, broccoli)
  • desired amount of rice vermicelli noodles
  1. Add chicken broth, garlic, soy sauce and sesame oil and veggies to a sauce pan. Bring to a boil and then reduce heat to simmer.
  2. Add noodles when veggies have reached their desired doneness. This varies according to what veggies you are using; broccoli will require more time than the other veggies I listed. Spinach, mushrooms, scallions and bok choy are ready immediately after the boil.
  3. Simmer noodles for 2 minutes.
  4. Trim noodles with kitchen shears.
  5. Pour into a bowl and serve piping hot.