Asian Noodle Soup

I often cook Asian Noodle Soup when I have leftover vegetables and chicken in my fridge. It is a superb recipe that brings everything to life with only a few steps. Serve as a main dish adding a soft boiled egg when serving. One of the reasons for loving this dish is its ready within 20 minutes and is very filling without overdoing it. The flavours are massive and can be tweaked by adding a little sliced red chilli.

A bowl of Asian Noodle Soup, especially one that comes together with the ease and honesty of home cooking is a truly comforting meal. It’s the sort of dish that doesn’t shout for attention but quietly invites you in with fragrant steam, bright garnishes and that irresistible mix of noodles, vegetables and tender chicken.

What I love most about Asian noodle soup is how it’s built on layers of familiar yet refreshing flavours. It starts with a good homemade chicken stock, the type you’ve simmered from leftover bones, a few vegetables, and patience. Using your own stock is like giving the dish a head start—it already knows it’s going to be something special. Into the pot goes chopped garlic and freshly grated ginger, and this is the moment the kitchen smells like comfort. The ginger brings warmth and a gentle kick, while the garlic softens into that mellow aroma that tells you the base is heading in the right direction. A splash of soy sauce at this point adds depth, giving the broth that savoury richness that feels authentically Asian without trying too hard.

Once the stock has simmered and the flavours have had a moment to mingle, the heartiness joins the party. A small handful of shredded chicken slips into the broth, along with a generous measure of stir-fry vegetables. I’m always amazed at how colourful this stage looks—greens, oranges, reds—like a little celebration happening right in the pot. It’s the kind of dish that lets you use what’s on hand, too. Maybe it’s a bag of mixed veg from the fridge or odds and ends left from another meal. Either way, it works beautifully.

And of course, the noodles are what make this Asian noodle soup feel complete. Wok noodles are ideal because they soften quickly and soak up the broth’s flavour like tiny sponges. As they loosen and twist through the pot, the soup transforms into something more substantial. It’s no longer just broth with bits; it becomes a hearty bowlful that feels like a full meal rather than a starter.

Serving the Asian noodle soup is almost ritualistic. You ladle it into bowls, making sure each one gets a balanced mix of chicken, vegetables, and noodles. Then comes the fresh topping that lifts everything: sliced spring onions and a scattering of chopped coriander. These bright greens add a crunch and fragrance that contrast beautifully with the warm broth. A fresh lime wedge on the side is a must—squeezing it over the top adds that final zing, the splash of life that wakes up all the flavours.

There’s also the option, and a delightful one at that, of adding a poached egg. It’s not essential, but when you ease a soft egg into the bowl and let the yolk melt into the broth, something magical happens. It gives the soup a silky richness that feels indulgent without being heavy. It’s the kind of finishing touch that takes the dish from “simple weekday bowl” to “something a little special”.

The beauty of Asian Noodle Soup is how quickly it goes from ingredients on the counter to steaming bowls on the table. It’s the perfect example of how comforting food doesn’t need to be complicated. A few thoughtfully chosen ingredients, a bit of slicing and simmering, and suddenly you have a dish that warms you from the inside out. Enjoy it piping hot, ideally with your hands wrapped around the bowl and the aroma rising in little clouds—because that’s when it’s at its best.

Asian Noodle Soup

Asian Noodle Soup is a comforting, flavour-packed bowl built on homemade chicken stock, fragrant ginger, and garlic. Tender chicken, colourful vegetables, and soft wok noodles make it a hearty, satisfying meal that comes together quickly. Finished with fresh herbs, spring onions, and a squeeze of lime, it’s a warm and uplifting dish perfect for any day of the week.

4.83 from 123 votes

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Course: Soup

Cuisine: Asian, Chinese

Keyword: Asian Noodle Soup, Chicken, Eggs, Noodles, Soup, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 4 people

Calories: 199kcal

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Ingredients

 

MetricImperial

• ▢ 2 cloves garlic chopped
• ▢ 1 lt chicken stock homemade is best
• ▢ 2 cm root ginger grated
• ▢ 2 tbsp soy sauce
• ▢ 125 g chicken shredded
• ▢ 2 large spring onions scallions
• ▢ 300 g stir fry vegetables
• ▢ 265 g wok noodles
• ▢ 1 large lime wedged
• ▢ 2 tbsp coriander cilantro/chopped
• ▢ 4 large eggs free range/poached optional

Instructions

• Pour the homemade chicken stock, ginger, garlic a 1/2 of the soy sauce into a medium sized pan and bring to a simmer for about 4 – 5 minutes
  2 cloves garlic, 1 lt chicken stock, 2 cm root ginger, 2 tbsp soy sauce
• Add the Chicken, stir fry vegetables and noodles bringing to the boil and then reduce to a simmer for a couple of minutes.
  125 g chicken, 300 g stir fry vegetables, 265 g wok noodles
• Serve the noodle soup
• Garnish with the sliced spring onions, chopped coriander and lime wedges.
  2 large spring onions, 1 large lime, 2 tbsp coriander
• Add the poached eggs (optional)
  4 large eggs
• Enjoy your Asian Noodle Soup whilst hot – it is the best.

Nutrition

Calories: 199kcal | Carbohydrates: 25g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 309mg | Sodium: 758mg | Potassium: 162mg | Fiber: 3g | Sugar: 3g