This Chinese Noodle Soup is one of my classic “back pocket” recipes because it’s so versatile and incredibly quick. Because people who cook all day for a living need quick dinners for real life – ask any chef!!

Here’s a run down of how it goes:
Broth: Plonk and simmer 6 ingredients for 10 minutes (no trip to the Asian store required!);
Noodles: Prepare fresh OR dried noodles according to packet directions;
Toppings: Rummage in fridge and locate vegetables & proteins of choice. Chop roughly and cook with the noodles or in the soup.broth; and
Serve: Place noodles in bowls. Pour over soup and toppings.
See? 10 minutes!

If you’ve ever been disappointed by a recipe for an Asian soup broth before, it’s probably because it was missing basic but essential flavourings. It takes more than just chicken broth and soy sauce to make a Chinese soup broth!