Picture this: a steaming bowl of noodle soup, brimming with flavors that dance through the seasons. Whether you’re craving a light, herb-infused broth for spring or a hearty, spice-laden bowl to warm up winter nights, we’ve got you covered. Dive into our roundup of 18 delicious noodle soup recipes that promise comfort, convenience, and a burst of flavor in every spoonful. Let’s get cooking!
Spicy Thai Coconut Noodle Soup
Ready to dive into the world of Thai cuisine with a dish that’s both comforting and exhilarating? This Spicy Thai Coconut Noodle Soup combines creamy coconut milk with the heat of Thai chilies, creating a perfect balance of flavors that’s sure to warm you up from the inside out.
Ingredients
- For the broth:
- 4 cups chicken stock
- 1 can (13.5 oz) coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- For the noodles and protein:
- 8 oz rice noodles
- 1 lb chicken breast, thinly sliced
- For the garnish:
- 1 lime, cut into wedges
- 1/4 cup cilantro, chopped
- 2 green onions, sliced
- 1 Thai chili, thinly sliced (optional)
Instructions
- In a large pot over medium heat, combine chicken stock, coconut milk, Thai red curry paste, fish sauce, and brown sugar. Stir well to dissolve the curry paste and sugar.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
- While the broth simmers, prepare the rice noodles according to package instructions, then drain and set aside.
- Add the thinly sliced chicken breast to the simmering broth. Cook for 5-7 minutes, or until the chicken is fully cooked through.
- Divide the cooked rice noodles among serving bowls. Ladle the hot broth and chicken over the noodles.
- Garnish each bowl with lime wedges, chopped cilantro, sliced green onions, and Thai chili if desired. Serve immediately.
Here’s a tip: For an extra layer of flavor, toast the rice noodles lightly before boiling. The soup boasts a silky texture with a rich, spicy broth that’s beautifully offset by the freshness of lime and cilantro. Try serving it with a side of steamed jasmine rice for an even heartier meal.
Classic Chicken Noodle Soup
First, let’s dive into making a comforting bowl of Classic Chicken Noodle Soup, perfect for any day that calls for a hearty, homemade meal. Follow these steps carefully to ensure a delicious result.
Ingredients
- For the broth:
- 1 whole chicken (about 3-4 lbs)
- 8 cups water
- 1 tbsp salt
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- For the noodles:
- 2 cups egg noodles
Instructions
- Place the whole chicken in a large pot and add 8 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and skim off any foam that rises to the surface. Add 1 tbsp of salt.
- Add the chopped carrots, celery, and onion to the pot. Cover and simmer for 1 hour, ensuring the chicken is fully cooked.
- Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the bones and skin.
- Return the shredded chicken to the pot and bring the broth back to a simmer.
- Add 2 cups of egg noodles to the pot and cook for 8-10 minutes, or until the noodles are tender.
- Tip: For a richer flavor, you can sauté the vegetables in a bit of butter before adding them to the broth.
- Tip: To prevent the noodles from becoming too soft, consider cooking them separately and adding them to each bowl when serving.
- Tip: Season the soup with additional salt and pepper if needed, but remember the broth already contains salt.
Just like that, you’ve got a steaming bowl of Classic Chicken Noodle Soup with tender chicken, perfectly cooked vegetables, and comforting noodles. Serve it with a side of crusty bread for dipping, or add a sprinkle of fresh parsley for a pop of color and freshness.
Vietnamese Pho with Beef
Let’s dive into the comforting world of Vietnamese Pho with Beef, a dish that combines rich broth, tender beef, and fresh herbs for a symphony of flavors. Perfect for beginners, this guide will walk you through each step to create this beloved noodle soup at home.
Ingredients
- For the broth: 2 lbs beef bones, 1 onion (halved), 3-inch piece of ginger (sliced), 1 cinnamon stick, 2 star anise, 1 tbsp coriander seeds, 1 tbsp fennel seeds, 8 cups water, 1 tbsp salt
- For the soup: 8 oz rice noodles, 1/2 lb beef sirloin (thinly sliced), 2 green onions (chopped), 1/4 cup cilantro (chopped), 1 lime (cut into wedges), 2 cups bean sprouts, 2 Thai basil sprigs, 2 jalapeños (sliced), Hoisin sauce and Sriracha to serve
Instructions
- Preheat your oven to 425°F. Place the beef bones, onion, and ginger on a baking sheet. Roast for 30 minutes until browned.
- Transfer the roasted bones, onion, and ginger to a large pot. Add the cinnamon stick, star anise, coriander seeds, fennel seeds, water, and salt. Bring to a boil, then reduce heat to low and simmer for 3 hours, skimming any foam that rises to the top.
- Strain the broth through a fine-mesh sieve into another pot. Discard the solids. Keep the broth warm over low heat.
- Cook the rice noodles according to package instructions. Drain and divide among 4 bowls.
- Arrange the beef slices over the noodles. Ladle the hot broth over the beef to cook it slightly.
- Garnish with green onions, cilantro, lime wedges, bean sprouts, Thai basil, and jalapeños. Serve with Hoisin sauce and Sriracha on the side.
The broth should be clear and aromatic, with the beef slices tender and slightly pink. For an extra kick, add more Sriracha or squeeze extra lime juice over the top before serving.
Japanese Ramen with Pork Belly
Kickstart your culinary journey with this comforting bowl of Japanese Ramen with Pork Belly, a dish that balances rich flavors and textures in every slurp. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a delicious outcome.
Ingredients
- For the broth:
- 6 cups water
- 1 lb pork bones
- 1 onion, halved
- 2 garlic cloves, smashed
- 1 inch ginger, sliced
- For the pork belly:
- 1 lb pork belly, sliced into 1/2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp mirin
- For the ramen:
- 2 packs ramen noodles
- 2 soft-boiled eggs, halved
- 2 green onions, sliced
- 1 sheet nori, cut into strips
Instructions
- In a large pot, combine water, pork bones, onion, garlic, and ginger. Bring to a boil over high heat, then reduce to a simmer for 2 hours, skimming off any foam that rises to the top.
- While the broth simmers, marinate the pork belly with soy sauce, sugar, and mirin for 30 minutes. Tip: For deeper flavor, marinate overnight.
- Heat a pan over medium heat and cook the pork belly until caramelized and cooked through, about 5 minutes per side. Tip: Do not overcrowd the pan to ensure even cooking.
- Cook the ramen noodles according to package instructions, then drain and divide between two bowls.
- Strain the broth and pour over the noodles. Top with pork belly, soft-boiled eggs, green onions, and nori. Tip: For an extra layer of flavor, drizzle with a bit of sesame oil before serving.
Delight in the silky noodles swimming in a rich, umami-packed broth, complemented by the melt-in-your-mouth pork belly. Serve with a side of pickled ginger to cut through the richness for a balanced meal.
Vegetable Miso Noodle Soup
Ready to dive into the comforting world of homemade soups? This Vegetable Miso Noodle Soup is a hearty, flavorful dish that combines the umami richness of miso with the freshness of vegetables and the satisfying chew of noodles. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.
Ingredients
- For the broth:
- 4 cups water
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- For the soup:
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 2 servings of udon noodles
- For garnish:
- 2 tbsp chopped green onions
- 1 tsp sesame oil
Instructions
- In a large pot, bring 4 cups of water to a boil over high heat.
- Reduce the heat to medium and whisk in 3 tbsp of white miso paste until fully dissolved.
- Add 1 tbsp of soy sauce to the broth and stir to combine.
- Add 1 cup of sliced carrots and 1 cup of sliced mushrooms to the pot. Simmer for 5 minutes, or until the vegetables are tender.
- While the vegetables are cooking, cook 2 servings of udon noodles according to the package instructions. Drain and set aside.
- Add the cooked udon noodles and 2 cups of baby spinach to the pot. Stir gently until the spinach is wilted, about 1 minute.
- Remove the pot from the heat. Ladle the soup into bowls and garnish with 2 tbsp of chopped green onions and a drizzle of 1 tsp sesame oil per bowl.
Enjoy the harmonious blend of textures, from the soft noodles to the crisp vegetables, all swimming in a deeply savory miso broth. For an extra kick, serve with a side of chili oil or pickled ginger.
Tom Yum Noodle Soup with Shrimp
Ready to dive into the vibrant flavors of Thailand with a comforting bowl of Tom Yum Noodle Soup with Shrimp? This dish combines the tangy, spicy, and savory notes of traditional Tom Yum with the heartiness of noodles, making it a perfect meal for any day.
Ingredients
- For the broth:
- 4 cups chicken stock
- 2 lemongrass stalks, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves, torn
- 1-inch piece galangal, sliced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp lime juice
- 1 tsp chili paste
- For the soup:
- 8 oz rice noodles
- 12 medium shrimp, peeled and deveined
- 1 cup straw mushrooms, halved
- 1 tomato, wedged
- 1/4 cup cilantro, chopped
Instructions
- In a large pot, bring the chicken stock to a boil over medium-high heat.
- Add the lemongrass, kaffir lime leaves, and galangal to the pot. Reduce heat to low and simmer for 10 minutes to infuse the broth with flavors.
- While the broth simmers, prepare the rice noodles according to package instructions, then drain and set aside.
- Stir in the fish sauce, sugar, lime juice, and chili paste into the broth. Taste and adjust seasoning if necessary.
- Add the shrimp and straw mushrooms to the pot. Cook for 3-4 minutes, or until the shrimp turn pink and opaque.
- Gently stir in the tomato wedges and cook for another minute to soften slightly.
- Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets an even distribution of shrimp, mushrooms, and tomatoes.
- Garnish with chopped cilantro before serving.
Vibrant and aromatic, this Tom Yum Noodle Soup with Shrimp offers a delightful contrast of textures, from the tender shrimp to the chewy noodles. Serve it with a side of extra chili paste for those who love an extra kick, or enjoy it as is for a perfectly balanced meal.
Creamy Mushroom Noodle Soup
Zesty and comforting, this Creamy Mushroom Noodle Soup is a perfect blend of earthy flavors and creamy texture, ideal for any season. Let’s dive into making this delightful dish with easy-to-follow steps.
Ingredients
- For the soup base:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- For the noodles:
- 8 oz egg noodles
- 1 tbsp butter
- For garnish:
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Add sliced mushrooms to the pot, cooking until they release their juices and become tender, approximately 5 minutes.
- Pour in vegetable broth, bringing the mixture to a boil. Reduce heat to simmer for 10 minutes to meld flavors.
- Meanwhile, cook egg noodles according to package instructions in a separate pot. Drain and toss with butter to prevent sticking.
- Stir heavy cream into the soup base, heating through but not boiling to maintain creaminess.
- Add cooked noodles to the soup, stirring gently to combine. Season with salt and pepper.
- Garnish with chopped fresh parsley before serving.
Perfectly balanced, this soup offers a creamy texture with the earthy depth of mushrooms and the comfort of tender noodles. Serve with a side of crusty bread for dipping to elevate the experience.
Korean Kimchi Noodle Soup
Zesty and comforting, Korean Kimchi Noodle Soup is a vibrant dish that combines the tangy punch of fermented kimchi with the soothing warmth of a hearty broth. Perfect for beginners, this recipe walks you through each step to achieve a balanced flavor and satisfying texture.
Ingredients
- For the broth:
- 4 cups water
- 2 cups kimchi, chopped
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- For the noodles and toppings:
- 200g Korean wheat noodles
- 1 green onion, sliced
- 1 egg
- 1/2 cup tofu, cubed
Instructions
- In a large pot, combine water, chopped kimchi, gochujang, soy sauce, and sesame oil. Bring to a boil over high heat.
- Reduce heat to medium and simmer for 10 minutes to allow the flavors to meld. Tip: Taste the broth and adjust the seasoning with more soy sauce if needed.
- Add the Korean wheat noodles to the pot and cook for 5 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
- While the noodles cook, fry the egg in a separate pan over medium heat until the whites are set but the yolk is still runny, about 3 minutes.
- Divide the soup into bowls, then top with cubed tofu, sliced green onion, and the fried egg. Tip: For extra flavor, drizzle a little more sesame oil on top before serving.
Warm and inviting, this Korean Kimchi Noodle Soup boasts a rich, umami-packed broth with a slight kick from the gochujang. The soft noodles and creamy egg yolk create a delightful contrast, making each spoonful a pleasure. Serve it with extra kimchi on the side for those who love an extra tangy bite.
Laksa Lemak with Chicken
Just when you thought comfort food couldn’t get any better, along comes Laksa Lemak with Chicken, a creamy, spicy noodle soup that’s as satisfying to make as it is to eat. This dish combines rich coconut milk with a fragrant spice paste, tender chicken, and rice noodles for a meal that’s both hearty and aromatic.
Ingredients
- For the spice paste:
- 2 tbsp vegetable oil
- 1 cup shallots, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp laksa paste
- For the soup:
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 lb chicken breast, sliced into thin strips
- 8 oz rice noodles
- 1 tbsp fish sauce
- 1 tsp sugar
- For garnish:
- 1/2 cup bean sprouts
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat 2 tbsp vegetable oil in a large pot over medium heat (350°F).
- Add 1 cup shallots, 3 cloves garlic, and 1 tbsp ginger to the pot. Sauté for 2 minutes until fragrant.
- Stir in 2 tbsp laksa paste and cook for another minute, stirring constantly to prevent burning.
- Pour in 4 cups chicken broth and 1 can coconut milk. Bring to a simmer, then reduce heat to low.
- Add 1 lb chicken breast strips to the pot. Simmer gently for 10 minutes, or until chicken is cooked through.
- Meanwhile, cook 8 oz rice noodles according to package instructions. Drain and set aside.
- Stir 1 tbsp fish sauce and 1 tsp sugar into the soup. Adjust seasoning if necessary.
- Divide noodles among bowls. Ladle the soup over the noodles, ensuring each bowl gets plenty of chicken.
- Garnish with 1/2 cup bean sprouts, 1/4 cup cilantro, and lime wedges on the side.
Best enjoyed hot, this Laksa Lemak with Chicken offers a delightful contrast of textures—from the silky noodles to the crunchy bean sprouts. The balance of spicy, sweet, and tangy flavors makes it a standout dish that’s perfect for sharing with friends or savoring on a quiet evening.
Udon Noodle Soup with Tempura
Creating a comforting bowl of Udon Noodle Soup with Tempura starts with understanding the basics. Combine the rich, savory broth with perfectly cooked udon noodles and crispy tempura for a dish that’s both satisfying and elegant.
Ingredients
- For the broth:
- 4 cups dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- For the udon noodles:
- 8 oz dried udon noodles
- For the tempura:
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 egg
- 1/2 lb shrimp or vegetables of choice
- Oil for frying
Instructions
- In a medium pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat for 5 minutes to blend flavors.
- Cook udon noodles according to package instructions, usually about 8-10 minutes in boiling water, then drain and rinse under cold water to stop cooking.
- For the tempura batter, lightly beat the egg in a bowl, then mix in ice-cold water. Sift flour into the mixture and stir until just combined; lumps are okay.
- Heat oil in a deep fryer or large pot to 350°F. Dip shrimp or vegetables into the batter, letting excess drip off, then fry until golden, about 2-3 minutes. Drain on paper towels.
- Divide noodles among bowls, pour hot broth over, and top with tempura. Serve immediately.
Finally, the contrast between the silky noodles, umami-packed broth, and the light, crispy tempura creates a delightful eating experience. For an extra touch, garnish with sliced green onions or a sprinkle of shichimi togarashi.
Hot and Sour Noodle Soup
Zesty flavors and comforting warmth come together in this Hot and Sour Noodle Soup, a dish that promises to tantalize your taste buds with its perfect balance of spice and tang. Follow these steps to create a bowl of soup that’s as nourishing as it is flavorful.
Ingredients
- For the broth:
- 6 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp white pepper
- For the soup:
- 8 oz rice noodles
- 1 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, julienned
- 2 eggs, lightly beaten
- 2 green onions, sliced
- 1 tbsp chili oil
Instructions
- In a large pot, bring the chicken stock to a boil over medium-high heat.
- Add the soy sauce, rice vinegar, sugar, and white pepper to the pot, stirring to combine. Reduce the heat to medium and let the broth simmer for 5 minutes to allow the flavors to meld.
- While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.
- Add the shiitake mushrooms and bamboo shoots to the broth, simmering for another 3 minutes until the mushrooms are tender.
- Slowly pour the beaten eggs into the broth in a steady stream, stirring gently to create ribbons. Cook for 1 minute.
- Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an equal amount of mushrooms, bamboo shoots, and egg ribbons.
- Garnish each bowl with sliced green onions and a drizzle of chili oil before serving.
Now, the soup boasts a silky texture with a bold, spicy kick and a subtle tanginess that makes every spoonful exciting. For an extra crunch, top with fried wonton strips or serve with a side of pickled vegetables to cut through the richness.
Curry Noodle Soup with Tofu
Whipping up a comforting bowl of Curry Noodle Soup with Tofu is easier than you think, especially when you follow these straightforward steps. This dish combines the warmth of curry with the heartiness of noodles and tofu, making it a perfect meal for any day.
Ingredients
- For the broth:
- 4 cups vegetable broth
- 1 tbsp curry powder
- 1 tsp turmeric
- 2 cloves garlic, minced
- 1 inch ginger, grated
- For the soup:
- 8 oz rice noodles
- 14 oz firm tofu, cubed
- 1 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 cup spinach leaves
- 2 green onions, sliced
Instructions
- In a large pot, heat the vegetable broth over medium heat until it begins to simmer.
- Add the curry powder, turmeric, garlic, and ginger to the broth, stirring well to combine. Let it simmer for 5 minutes to infuse the flavors.
- While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.
- Add the cubed tofu to the broth and let it cook for 3 minutes, gently stirring occasionally to ensure even heating.
- Pour in the coconut milk and soy sauce, stirring to combine. Allow the soup to simmer for another 5 minutes.
- Stir in the lime juice and spinach leaves, cooking just until the spinach wilts, about 1 minute.
- Divide the cooked noodles among bowls, then ladle the hot soup over the noodles.
- Garnish with sliced green onions before serving.
Just like that, you’ve got a bowl of Curry Noodle Soup with Tofu that’s bursting with flavors and textures. The creamy coconut milk balances the spice of the curry, while the tofu adds a satisfying bite. For an extra kick, serve with a side of chili oil or sriracha.
Beef Brisket Noodle Soup
Preparing a comforting bowl of Beef Brisket Noodle Soup is simpler than you might think, especially when you follow these detailed steps. Perfect for beginners, this guide will walk you through each phase of the process, ensuring a delicious result every time.
Ingredients
- For the broth:
- 2 lbs beef brisket, trimmed
- 8 cups water
- 1 onion, quartered
- 2 carrots, chopped
- 3 cloves garlic, smashed
- 1 tbsp salt
- For the noodles and garnish:
- 8 oz dried wheat noodles
- 2 green onions, sliced
- 1 tbsp soy sauce
Instructions
- Place the beef brisket in a large pot and cover with 8 cups of water. Bring to a boil over high heat, then reduce to a simmer.
- Skim off any foam that rises to the surface with a spoon. This ensures a clearer broth.
- Add the onion, carrots, garlic, and salt to the pot. Simmer uncovered for 2 hours, or until the brisket is tender.
- Remove the brisket from the pot and let it rest for 10 minutes before slicing it against the grain into thin pieces.
- While the brisket rests, cook the noodles according to the package instructions. Drain and set aside.
- Strain the broth to remove the vegetables and return it to the pot. Bring it back to a simmer.
- Divide the cooked noodles among bowls, top with sliced brisket, and ladle the hot broth over the top.
- Garnish with green onions and a drizzle of soy sauce before serving.
Unbelievably tender beef and perfectly cooked noodles make this soup a hearty meal. Serve it with a side of pickled vegetables for an extra crunch and a burst of flavor.
Seafood Noodle Soup with Lemongrass
Ready to dive into the aromatic world of Asian-inspired soups? This Seafood Noodle Soup with Lemongrass is a vibrant, flavorful dish that combines the freshness of seafood with the zesty kick of lemongrass, perfect for any season.
Ingredients
- For the broth:
- 4 cups chicken stock
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- For the seafood and noodles:
- 8 oz shrimp, peeled and deveined
- 8 oz scallops
- 8 oz rice noodles
- For garnish:
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a large pot, bring the chicken stock to a boil over medium-high heat.
- Add the lemongrass, ginger, and garlic to the pot. Reduce heat to low and simmer for 15 minutes to infuse the broth with flavor.
- While the broth simmers, prepare the rice noodles according to package instructions, then drain and set aside.
- Increase the heat to medium and add the shrimp and scallops to the broth. Cook for 3-4 minutes, or until the seafood is opaque and cooked through.
- Divide the cooked noodles among serving bowls. Ladle the hot broth and seafood over the noodles.
- Garnish each bowl with cilantro and serve with lime wedges on the side for squeezing.
Vibrant and inviting, this soup boasts a delicate balance of flavors with the lemongrass lending a citrusy aroma. The tender seafood and silky noodles make each spoonful a delight, perfect for a cozy dinner or impressing guests.
Chicken Corn Noodle Soup
First, let’s dive into making a comforting bowl of Chicken Corn Noodle Soup, perfect for any day that calls for a hearty, flavorful meal. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- For the broth:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- For the soup:
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 2 cups egg noodles
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 medium diced onion and 2 cloves minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Pour in 6 cups chicken broth, then add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and add 2 cups cooked chicken, 1 cup corn kernels, 1/2 cup diced carrots, and 1/2 cup diced celery. Simmer for 10 minutes.
- Add 2 cups egg noodles to the pot. Cook according to package instructions, usually about 8 minutes, until noodles are tender.
- Tip: For a richer flavor, let the soup sit for 5 minutes off the heat before serving. This allows the flavors to meld together beautifully.
- Tip: If the soup thickens upon standing, simply add a little more chicken broth to reach your desired consistency.
- Tip: For an extra touch of freshness, garnish with chopped parsley or a squeeze of lemon juice before serving.
This Chicken Corn Noodle Soup boasts a delightful combination of tender chicken, sweet corn, and soft noodles in a savory broth. Try serving it with a side of crusty bread for dipping, or add a sprinkle of grated Parmesan cheese for an extra layer of flavor.
Spicy Szechuan Noodle Soup
Kickstart your culinary adventure with this Spicy Szechuan Noodle Soup, a dish that combines the bold flavors of Szechuan peppercorns with the comforting warmth of a noodle soup. Perfect for beginners, this recipe guides you through each step to achieve a harmonious balance of spice and savoriness.
Ingredients
- For the broth:
- 4 cups chicken stock
- 2 tbsp Szechuan peppercorns
- 1 tbsp chili oil
- 1 inch ginger, sliced
- 2 garlic cloves, crushed
- For the noodles and toppings:
- 8 oz wheat noodles
- 1 cup bok choy, chopped
- 2 green onions, sliced
- 1/2 cup cilantro, chopped
- 1 tbsp soy sauce
Instructions
- In a large pot, combine chicken stock, Szechuan peppercorns, chili oil, ginger, and garlic. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to infuse the flavors.
- While the broth simmers, cook the wheat noodles according to package instructions until al dente, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
- Add the bok choy to the simmering broth and cook for 2 minutes until just tender. Tip: Overcooking the bok choy will make it lose its vibrant color and crunch.
- Divide the cooked noodles between two bowls. Ladle the hot broth and bok choy over the noodles.
- Garnish with green onions, cilantro, and a drizzle of soy sauce. Tip: For an extra kick, add more chili oil to taste.
Relish the complex layers of flavor in every spoonful, from the numbing spice of the Szechuan peppercorns to the fresh crunch of the bok choy. Serve with a side of pickled vegetables to cut through the heat and add a tangy contrast.
Clear Broth Noodle Soup with Greens
You’ll find this Clear Broth Noodle Soup with Greens to be a comforting yet light dish, perfect for any season. Let’s walk through the process together, ensuring you achieve that perfect balance of flavors and textures.
Ingredients
- For the broth:
- 6 cups water
- 1 tbsp salt
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- For the noodles and greens:
- 8 oz dried wheat noodles
- 2 cups spinach, washed
- 1 cup bok choy, chopped
- For garnish:
- 2 green onions, sliced
- 1 tsp sesame oil
Instructions
- In a large pot, bring 6 cups of water to a boil over high heat.
- Add 1 tbsp salt, 2 cloves of minced garlic, and 1 inch of sliced ginger to the boiling water to create the broth base.
- Reduce the heat to medium and let the broth simmer for 10 minutes to infuse the flavors.
- While the broth simmers, cook 8 oz of dried wheat noodles according to the package instructions, then drain and set aside.
- Add 2 cups of washed spinach and 1 cup of chopped bok choy to the broth, cooking for 2 minutes until the greens are just tender.
- Divide the cooked noodles between two bowls, then ladle the hot broth and greens over the noodles.
- Garnish each bowl with sliced green onions and a drizzle of sesame oil before serving.
Fresh and vibrant, this soup offers a delightful contrast between the silky noodles and the crisp greens. For an extra touch of umami, consider adding a soft-boiled egg on top.
Pumpkin and Coconut Noodle Soup
Even as the seasons change, there’s something comforting about a bowl of warm, flavorful soup. Today, we’re diving into a recipe that combines the earthy sweetness of pumpkin with the creamy richness of coconut milk, all wrapped up in a soothing noodle soup.
Ingredients
- For the broth:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup pumpkin puree
- 1 can (13.5 oz) coconut milk
- 1 tbsp soy sauce
- 1 tsp ground ginger
- For the noodles and garnish:
- 8 oz rice noodles
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion and minced garlic to the pot. Cook, stirring frequently, until the onion is translucent, about 5 minutes.
- Pour in the vegetable broth, pumpkin puree, coconut milk, soy sauce, and ground ginger. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Simmer for 15 minutes to allow the flavors to meld.
- While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
- Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles.
- Garnish each bowl with sliced green onions, chopped cilantro, and a lime wedge on the side.
Perfectly balanced, this soup offers a velvety texture with a hint of tang from the lime. Serve it with extra lime wedges on the side for those who love a brighter kick.
Conclusion
Absolutely, these 18 noodle soup recipes are a treasure trove of flavors perfect for any season! Whether you’re craving something light for summer or hearty for winter, there’s a bowl here with your name on it. We’d love to hear which recipes you try and adore. Don’t forget to share your favorites in the comments and pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!
