Asian Chicken Noodle Soup Recipe: A Heartwarming Bowl of Comfort
Description:
When the chill of the day calls for something warm and nourishing, the Asian Chicken Noodle Soup offers a delectable solution. This comforting bowl, brimming with the rich flavors of homemade chicken stock and the zesty kick of Teriyaki, is the ultimate choice for a light yet satisfying meal. With its fresh vegetables, perfectly cooked noodles, and tender chicken, this soup offers both taste and health in a single dish. Plus, making your own chicken stock from scratch takes this recipe to the next level, infusing the soup with depth and authenticity. Whether you’re in need of a quick meal or something more leisurely, this recipe will give you the cozy, soul-warming satisfaction you crave.
Cuisine: Asian
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Hakka Noodles | 100 grams |
| Baby Corn (sliced) | 1 cup |
| Carrot (Gajjar, sliced) | 1 |
| Red Bell Pepper (Capsicum, sliced) | 1 |
| Green Bell Pepper (sliced) | 1 |
| Salt and Pepper | To taste |
| Spring Onion Greens (chopped) | 2 sprigs |
For the Chicken Stock
| Ingredient | Quantity |
|---|---|
| Chicken Drumsticks | 2 |
| Ginger (chopped) | 1 inch |
| Cloves (Laung) | 3 |
| Onion (chopped) | 1 |
| Carrot (chopped) | 1 |
| Sichuan Peppercorns | 1 teaspoon |
| Salt | To taste |
| Oil | For cooking |
For the Teriyaki Sauce
| Ingredient | Quantity |
|---|---|
| Soy Sauce | 1 tablespoon |
| Date Syrup | 1 teaspoon |
| Dry Ginger Powder | 1 teaspoon |
| Garlic (crushed) | 2 cloves |
Preparation Time
10 minutes
Cooking Time
45 minutes
Instructions
-
Prepare the Noodles:
Start by boiling the noodles. In a large pot, heat water over medium heat until it reaches a rolling boil. Add the Hakka noodles and cook them for approximately 12-15 minutes, or according to the package instructions. Once done, turn off the heat, drain the noodles, and rinse them under cold water to stop the cooking process. Place the noodles in a sieve and allow them to drain completely. For extra assurance that the noodles won’t stick together, rub a bit of oil between your palms and toss it through the noodles. Set the noodles aside for later use. -
Make the Chicken Stock:
In a pressure cooker, heat a bit of oil over medium flame. Add the chopped ginger and garlic, and sauté for a couple of minutes until fragrant. Next, add the chopped onions and cook them until they become translucent. Add the chicken drumsticks and brown them slightly on all sides to seal in the flavor. Once the chicken is nicely roasted, pour about 2 cups of water into the cooker, and add salt and crushed Sichuan peppercorns. Close the lid and pressure cook for about 2 whistles. Let the pressure release naturally. -
Strain the Stock:
Once the pressure has released, open the cooker and strain the stock through a muslin cloth or a fine sieve into a clean bowl. Discard the solids (bones and vegetables) and carefully shred the cooked chicken from the drumsticks. Set the shredded chicken aside for later. -
Prepare the Soup Base:
In a separate saucepan, heat a little oil over medium heat. Add the sliced baby corn, red bell pepper, and green bell pepper to the pan, and sauté them for about 5 minutes until they soften slightly but still retain some crunch. Pour the freshly prepared chicken stock into the pan, followed by soy sauce, date syrup, dry ginger powder, and crushed garlic. Stir everything together and let the soup simmer for about 15 minutes, allowing the flavors to meld together. Taste and adjust the seasonings with salt and pepper as needed. -
Assemble the Soup:
Once the vegetables have cooked down and the broth is full of flavor, add the cooked noodles and the shredded chicken back into the soup. Stir well to combine, and let the soup simmer for another 5-10 minutes until everything is heated through. Check the seasoning one last time, adding salt and pepper if needed. -
Serve:
Ladle the hot soup into bowls and garnish with freshly chopped spring onion greens. Serve immediately for the best flavor.
Serving Suggestions:
This flavorful Asian Chicken Noodle Soup is perfect on its own or paired with an appetizer such as Chicken Manchurian or Chilli Ginger Vegetable Tofu Stir Fry to elevate the meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350-400 kcal |
| Protein | ~30g |
| Carbohydrates | ~45g |
| Fat | ~10g |
| Fiber | ~4g |
| Sodium | ~800mg |
This Asian Chicken Noodle Soup is a one-bowl wonder that brings comfort and flavor in every bite. Its balance of protein-rich chicken, crunchy vegetables, and slurp-worthy noodles makes it an ideal meal for any day. Whether you’re looking to nourish yourself after a long day or impress your guests with your culinary skills, this soup will not disappoint. Enjoy a homemade dish that’s bursting with flavors straight from Asia!
