Recipe – Chinese noodle soup

Savory soup that’s easy and quick to make. Simple ingredients, easy to get.


  • About 150gr of your favorite noodles
  • Pak choi 4-5 leaves
  • Shitake mushrooms, fresh, 5-6 depending on size
  • Spring onions, finely sliced, 2-3
  • 1,5 litre (~6 cups) chicken broth
  • Finely sliced lemongrass, to taste
  • 1,5 tbsp oyster sauce
  • 1,5 tbsp light soy sauce
  • 1,5 tbsp dark soy sauce

Preparations make this a simple and easy, light dinner. I like to start preparations in the morning, when I can, so the dinner almost makes itself.

Slice the greens and for easy cleanup, put all the greens in one bowl.

I like to use a standalone gas cooker, so I have full and quick control of the heat. Put a larger saucepan on the heat and add the chicken broth. Bring to a rolling boil, then add the mix of oyster and soy sauce, and let it start rolling again.

Add the noodles to the liquid and wait about 30 seconds and stir them “free”.

Add the greens and again give it a quick stir.

Reduce heat and cover with a lid. Let cook for 4-6 minutes, follow the instructions on the noodles. Normally right around this time for egg noodles.

Use a zester or any tool (I actually use a cheese slicer) to cut two lemon zest sections. Finely slice the zest and set aside for garnishing.

With preparations and cooking, this takes all of 15 to 20 minutes and tastes great. If you’re not a big fan of citrus, leave out the lemongrass and lemon zest, and use your favorite herbs instead.

Note! If you want a bit of heat, you can add a good tablespoon of homemade sweet chili sauce to the broth. This isn’t blisteringly hot, but gives a nice taste. You can also garnish with finely sliced, seedless chili of the not-so-hot kind.


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