Asian Noodle Soup

Asian Noodle Soup

asian noodle soup

The other day I was coming home from catering and was craving soup. Asian noodle soup to be exact.  And since E (one of my catering partners) had just given me some bok choy to try, which I had never cooked with before, I figured it would make a great addition to the soup. I really needed this to be delicious. But when the broth came to a boil I started to have my doubts. I didn’t have any home made broth so had to go with the carton kind and I was starting to think that it would just ruin the flavor of the whole batch. Thankfully, I couldn’t have been more wrong. The soup itself was absolutely delicious – exactly what I was looking for. And when I say that I mean I literally couldn’t control myself and ate the entire pot in one sitting.  And plan on doing so again as soon as I get my hands on more bok choy – which by the way is my new favorite vegetable.

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Yields 4

Asian Noodle Soup

This Asian noodle soup instantly become one of my favorite soups ever!

10 mins Prep Time

20 mins Cook Time

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  • 6 cups chicken or vegetable broth (home made or organic low sodium)
  • 4 oz vermicelli thin rice noodles
  • 1/4 cup soy sauce (tamari for gluten free)
  • 2-3 tablespoons fish sauce (for vegetarian/vegan version omit this)
  • 1/4-1/2 lemon, juiced
  • 2-3 teaspoons Sriracha
  • 1-2 teaspoons chili garlic sauce
  • 1 tablespoon brown sugar
  • 3-4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 can baby corn
  • 1/2 pound bok choy, sliced
  • fresh cilantro, chopped


  1. Bring broth to a boil.
  2. In a bowl combine soy sauce, fish sauce, lemon juice, Sriracha, chili garlic sauce, sugar, garlic, ginger, sesame oil and rice vinegar.
  3. When broth comes to a boil add vermicelli noodles. Reduce heat to medium, cook for a couple minutes then add sauce mixture. Stir to combine. Cook for a couple minutes.
  4. Add baby corn and cook for a couple minutes. Add bok choy at the last minute.
  5. Serve garnished with fresh cilantro, and a splash of sesame oil and Sriracha.

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  1. says

    Hmm is anyone else encountering problems with the images on this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog. Any feedback would be greatly appreciated.

  2. says

    I’m so hungover – I’m making this today for sure. also making beef stew and potatoes au gratin…mostly because I still have so many potatoes

  3. says

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  4. says

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  5. says

    Thank you, the recipe seems wonderful and most of the ingredients seem fairly easy to find (unlike most Asian soup recipes I’ve seen). Do you think I could replace the bok choy with kale or even spinach or something else?

    • Vicky says

      Thanks! Yes definitely feel free to replace the bok choy with another other green vegetable. I think spinach or broccoli would be good!

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