Chow Mein Noodle Soup Bowl (Print Version)
# Ingredients:
→ Aromatics
01 -
1 tablespoon sesame oil or vegetable oil
02 -
1 small onion, thinly sliced
03 -
2 cloves garlic, minced
04 -
1 teaspoon fresh ginger, minced or 0.5 teaspoon ground ginger
→ Broth and Seasonings
05 -
1 litre chicken broth or vegetable broth
06 -
2 tablespoons low-sodium soy sauce
07 -
1 tablespoon oyster sauce (optional)
08 -
1 tablespoon hoisin sauce (optional)
→ Vegetables
09 -
180 grams shredded cabbage
10 -
1 medium carrot, julienned or shredded
→ Protein (choose one, optional)
11 -
225 grams cooked chicken, pork, shrimp, or tofu
→ Noodles
12 -
90–115 grams dry chow mein noodles, ramen, or egg noodles
→ Garnishes
13 -
Sliced green onions
14 -
Sesame seeds
# Instructions:
01 -
Heat the sesame oil in a large pot over medium heat. Add sliced onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and ginger, and sauté for 1 minute until both are fragrant.
02 -
Pour in the chicken or vegetable broth. Add soy sauce, oyster sauce, and hoisin sauce. Stir to combine and bring the mixture to a gentle boil.
03 -
Add shredded cabbage, julienned carrot, and chosen cooked protein. Simmer for 5 to 6 minutes until the vegetables are just tender.
04 -
Add dried noodles to the pot and simmer for 3 to 5 minutes, or until the noodles are tender. If using pre-cooked noodles, warm them in the soup for 1 to 2 minutes.
05 -
Taste the soup and add more soy sauce if desired. For extra tang or heat, consider adding a splash of rice vinegar or a few drops of sriracha.
06 -
Ladle hot soup into bowls. Top with sliced green onions and a sprinkle of sesame seeds.
# Notes:
01 -
Customise with additional vegetables such as bok choy, mushrooms, or snow peas, or top each bowl with a poached or soft-boiled egg.
02 -
For a thicker consistency, reduce the broth and stir in a slurry made from 1 tablespoon cornstarch blended with 2 tablespoons water.