I make a 10-minute Healthy Asian Noodle Soup with a few secret seasonings that creates a restaurant-style broth for just 352 calories and works with any noodles, vegetables, or protein you have on hand.

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I’ll be honest I thought only restaurants could make a bowl that slurped like this. Then I learned the trick: low sodium chicken broth and a splash of toasted sesame oil.

Suddenly it’s a Healthy Asian Noodle Soup that I can whip in ten minutes, and it feels like a secret. It’s also my go to Asian Chicken Soup Noodle when I want something fast and not boring.

No weird prep, no fuss, and somehow it tastes like takeout but better, maybe because you made it. You might even forget how easy it was until you’re halfway through the bowl.

I mess up sometimes and it still turns out great.

Ingredients

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chicken or veg broth gives savory base, hydrating, low calorie, tons of flavor
soy or tamari adds salty umami, tiny protein, watch the sodium, use sparingly
toasted sesame oil gives nutty aroma, small healthy fats, use just a drizzle
minced garlic brings punch, sulfur compounds help immunity, cheap and flavorful
fresh grated ginger adds bright spicy zing, aids digestion and cuts fattiness
noodles are the carbs, quick energy, choose whole grain or rice for fiber
bok choy or spinach add fiber, vitamins A and C, fresh green crunch
tofu gives plant protein and calcium, shredded chicken gives lean protein and savory bites

Ingredient Quantities

4 cups (1 L) low sodium chicken broth or vegetable broth

1 tbsp light soy sauce or tamari (use tamari for gluten free)

1 tsp toasted sesame oil

1 tsp rice vinegar

1/2 tsp granulated sugar

1 clove garlic, minced (or 2 small cloves)

1 tsp fresh ginger, grated

2 servings noodles (about 6 oz / 170 g) any type you like – egg, ramen, rice noodles

1 cup baby bok choy or baby spinach, roughly chopped

1/2 cup shiitake or cremini mushrooms, sliced

1/2 cup cooked shredded chicken or firm tofu, cubed (optional for protein)

2 scallions, thinly sliced

1 tbsp neutral oil (vegetable or peanut) for aromatics, optional

1 tsp chicken bouillon or chicken base (optional for extra restaurant flavor)

Pinch of white pepper and salt, to taste

1 tsp chili oil or 1/4 tsp chili flakes, optional for heat

Fresh cilantro or Thai basil for garnish, optional

How to Make this

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1. Heat 1 tbsp neutral oil in a medium pot over medium heat, add the minced garlic, grated ginger and sliced mushrooms and sauté about 30 seconds until fragrant and mushrooms start to soften, you want some color but not burned.

2. Pour in 4 cups low sodium chicken or vegetable broth, stir in 1 tbsp light soy sauce or tamari if you need gluten free, 1 tsp rice vinegar, 1/2 tsp granulated sugar and 1 tsp chicken bouillon or base if you want that restaurant boost, bring to a gentle boil then lower to a simmer.

3. While the broth heats cook the noodles separately according to package directions so they dont get soggy: for egg or ramen boil until al dente, for rice noodles soak in hot water until soft, then drain and rinse briefly under cold water to stop cooking.

4. Add the chopped baby bok choy or baby spinach and the 1/2 cup cooked shredded chicken or cubed firm tofu to the simmering broth and simmer one to two minutes until greens are wilted and protein is heated through.

5. Taste the broth and season with a pinch of white pepper and salt as needed, remember soy sauce adds salt so taste first, add a little extra soy or a pinch of sugar if it needs balance.

6. Turn off the heat and stir in 1 tsp toasted sesame oil for aroma and 1 tsp chili oil or 1/4 tsp chili flakes if you want heat, also toss in most of the thinly sliced scallions now so they soften, keep a few for garnish.

7. Divide the drained noodles between bowls, ladle the hot broth with mushrooms, greens and protein over the noodles, don’t drown them but give plenty of broth.

8. Garnish with the reserved scallions and fresh cilantro or Thai basil, drizzle extra chili oil if desired, and add a little extra soy or tamari at the table for anyone who wants it stronger.

9. Quick hacks and tips: use tamari for gluten free, reserve a tablespoon of noodle cooking water to loosen the soup if it feels flat, dont overcook the noodles, add the toasted sesame oil at the end so it keeps its flavor, and that optional chicken bouillon really makes it taste restaurant level.

Equipment Needed

1. Medium pot, about 2 to 3 quart, for sautéing the garlic ginger and simmering the broth
2. Large pot for boiling the noodles separately so they dont get soggy
3. Colander or fine mesh strainer to drain and rinse noodles
4. Cutting board and chef knife for mushrooms greens scallions and garlic
5. Measuring spoons and a one cup measuring cup for soy rice vinegar sugar and broth
6. Wooden spoon or silicone spatula to stir and sauté without scratching the pot
7. Ladle for ladling the broth over the noodles and for scooping a bit of noodle water if needed
8. Small bowl and microplane or grater for the ginger and to mix small sauces or toppings

FAQ

Can I make this soup vegetarian or vegan? A: Yes, totally. Use vegetable broth, tamari instead of soy if you need gluten free, skip the chicken and the chicken base, or swap in a veg bouillon. Tofu and mushrooms give great texture and umami, and a spoonful of miso stirred into the hot broth adds that deep, savory note most restaurants have.

What kind of noodles should I use and how do I cook them? A: Any noodle will do egg, ramen, rice noodles. Cook them separately to the package directions but undercook them by about 30 seconds since they’ll finish softening in the hot broth. For rice noodles rinse them in cold water after cooking so they dont get gummy, and toss hot noodles with a little sesame oil so they dont stick together.

How do I get a rich, restaurant style broth? A: Start by gently frying garlic and ginger in a little neutral oil to wake them up, add soy and a teaspoon of chicken base if you arent vegetarian, then simmer the broth with mushrooms for 10 minutes to pull out more flavor. Finish with rice vinegar to brighten it and a tiny splash of toasted sesame oil at the end for aroma, but dont cook the sesame oil or it loses its fragrance.

Can I add protein or make it heartier? A: Yep. Use shredded cooked chicken, cubed firm tofu, or even a soft boiled egg. Add protein near the end so it warms through but doesnt overcook. If you want more body, stir in thinly sliced cooked pork or a few extra mushrooms and simmer a bit longer.

How should I store and reheat leftovers? A: Store broth and noodles separately if you can. Broth keeps in the fridge for up to 3 days, noodles 1 to 2 days. To reheat, warm the broth on the stove then add noodles and greens just before serving. If theyre already combined, add extra hot broth when reheating because the noodles will have soaked up the liquid.

How do I control the heat and garnishes? A: Add chili oil or flakes to taste, start small it can get hot fast. White pepper gives a nice subtle warmth that plays well with soy and sesame. Finish each bowl with sliced scallions and a little cilantro or Thai basil for freshness, and a squeeze of rice vinegar if you want more brightness.

Chinese Noodle Soup Recipe Substitutions and Variations

Broth (4 cups low sodium chicken or vegetable):
- Mushroom stock — rich umami, great for vegetarian bowls.
- Dashi (instant or homemade) — adds that savory, slightly fishy ramen vibe, use with water or a milder broth.
- Water plus 1 tsp miso or 1 tsp bouillon — quick fix if you run out of broth, taste and adjust salt.
- Slow-simmered bone broth — deeper flavor, dilute a bit if it’s too intense.
Light soy sauce or tamari:
- Coconut aminos — soy free and a bit sweeter, add a little extra acid or salt if needed.
- Mushroom soy sauce — more umami and darker, use slightly less to avoid overpowering.
- Low-sodium dark soy diluted 1:1 with water — keeps color but cuts salt.
- Fish sauce — very potent, use just a splash for depth not overt fishiness.
Noodles (egg, ramen, rice noodles):
- Soba noodles — nutty buckwheat flavor, great hot or cold, check gluten content.
- Udon — thick and chewy, hearty in broth.
- Rice vermicelli — light and gluten free, add at the last minute so they don’t turn mushy.
- Plain spaghetti or linguine — works in a pinch, cook al dente then add to soup.
Toasted sesame oil:
- Peanut oil — nutty and higher smoke point, fine for cooking when you need a toasted note.
- Walnut oil — similar to sesame in aroma, add at the end because it’s delicate.
- Neutral oil plus 1 tsp toasted sesame seeds — improvise the sesame flavor if you’re missing the oil.
- Omit and finish with a squeeze of lime and a sprinkle of toasted seeds — fresh alternative that still tastes great.

Pro Tips

– Cook the noodles separately and stop them while they still have a bit of bite, then drain. if you use rice noodles soak in hot water and rinse under cold water so they dont keep cooking, and save a tablespoon or two of the noodle water to loosen the soup if it feels flat.

– Keep the sesame oil and chili oil till the very end so you get that nutty aroma, and taste the broth before adding salt since soy sauce already has salt. use tamari if you need gluten free.

– Give the garlic, ginger and mushrooms a quick hard sizzle so they get some color but dont let them burn, that caramelization adds a lot of flavor. if you want a restaurant boost stir in a little chicken bouillon or base but go light so it doesnt overpower.

– Add greens and cooked protein at the last minute so they just wilt and stay tender. firm tofu does so much better if you cube and pan sear it first, and keep some scallions back for garnish so the soup looks fresh.