How to Make Chinese Noodle Soup (Easy, Flavorful, From Scratch)
This Chinese noodle soup is one of those easy, from-scratch recipes that tastes like you spent way more time on it than you actually did. It’s loaded with protein and veggies, and the garlic and ginger make the whole kitchen smell amazing. The broth is warm, aromatic, and just a little bit spicy—though you can totally leave out the chilli if you want it mild. And honestly, it looks so pretty in the bowl with toasted sesame seeds and a sprinkle of fresh spring onions on top.
Why You’ll Love This Recipe
- Easy weeknight recipe – it makes an easy one-pot dinner for a busy family night.
- Made from scratch with real food ingredients – packed with protein from the chicken and poached eggs, and minerals from the broth and the fresh vegetables.
- Authentic but beginner friendly – this recipe uses classic Chinese seasonings—like ginger, garlic, cinnamon, and star anise—all of which you can easily find in most larger supermarkets.
- Versatile – you can replace the veggies I used with your own selection of vegetables and replace the chicken breast with leftover cooked shredded chicken or beef.
- Make ahead and freezer-friendly – You can prepare the soup base ahead of time and freeze it without any trouble. Just wait to add the noodles and poached eggs until you’re ready to serve for the best texture and flavor.
Ingredients You’ll Need
Step-by-Step: How to Make Chinese Noodle Soup From Scratch
Step 1
In a large pot, combine the chicken broth, onion, garlic, ginger, star anise, cinnamon stick, and peppercorns. Bring to a gentle boil over medium heat, then lower the heat and let it simmer uncovered for 25 minutes to let the flavors infuse. Once done, strain out the aromatics and return the clear, fragrant broth to the pot.
Step 2
While the broth is simmering, place the sesame seeds in a dry frying pan over medium heat. Toast them for a few minutes until fragrant, stirring occasionally to prevent burning. Once toasted, set them aside for garnish later.
Step 3
In the same frying pan, melt ½ tablespoon of butter over medium heat. Add the cubed chicken breast and sauté until fully cooked, seasoning well with salt and pepper as it cooks. Once done, remove from the pan and set aside to rest.
Step 4
Melt the remaining butter in the frying pan over medium heat. Add the carrots, leeks, and mushrooms, and sauté until softened and fragrant. Season lightly with salt and pepper, then set aside.
Step 5
Add the sautéed carrots, leeks, and mushrooms to the pot of broth. Stir in the broccoli, soy sauce, and chili flakes, then simmer for about 10 minutes, or until the broccoli is tender but still bright green.
Step 6
While the vegetables are simmering, poach the eggs in a small pan of gently simmering water until the whites are set but the yolks are still soft. Remove with a slotted spoon and set aside.
Step 7
Add the dried noodles directly to the simmering soup. Cook for a few minutes, stirring occasionally, until the noodles are tender but still slightly firm.
Step 8
Stir the cooked chicken into the simmering soup and let it warm through. Taste the broth and adjust the seasoning with a little extra salt if needed.
Step 9
Ladle the soup into bowls and top each one with a poached egg, a handful of sliced green onions, and a sprinkle of toasted sesame seeds. Serve immediately and enjoy this warm, comforting, flavorful meal!
Variations
- For a spicy Sichuan version, add Sichuan peppercorns, chili oil, and fermented chili bean paste.
- For a gluten free version, use rice noodles instead of egg noodles (cooked separately) and replace soy sauce with gluten-free Tamari or coconut aminos.
- You could replace the veggies I used with equal amount of other vegetables, such as bok choy, kale, snap peas, green beans, or daikon radish.
- Other toppings you could add to your bowl: crispy shallots, chopped cilantro, fresh bean sprouts, or a drizzle of sesame oil.
Storage, Freezing & Reheating
- If you are making this recipe ahead of time, don’t add the noodles – if kept too long in the soup, they will turn mushy. Cook them separately and keep in a covered bowl in the refrigerator. Add them to the soup just before serving.
- To reheat, warm the broth on the stove until piping hot. Add some of the cooked noodles and the poached egg to your bowl, then pour the hot broth over them.
- This soup will keep in the refrigerator for 3-4 days.
- You can also freeze the broth base with the chicken and veggies – without the noodles, poached egg, or toppings. For best flavor freeze for up to 3 months.
FAQ Section
Enjoy Your Homemade Soup
I hope you enjoy making this cozy, nourishing bowl of Chinese noodle soup as much as I do—it’s the kind of recipe that warms you from the inside out and makes your kitchen smell amazing. What I love most about it is how simple it is to make from scratch, yet the flavors taste rich and layered, just like a traditional homemade soup. If you enjoy recipes that are homey, old-fashioned, and full of real, wholesome ingredients, my newsletter is packed with more just like this. By subscribing, you’ll get plenty of practical, step-by-step recipes delivered straight to your inbox, along with tips and tricks for making mealtime easier, tastier, and more nourishing for your whole family.
More Healthy & Comforting Soup Recipes
Traditional Sausage and Bean Soup
Barley Soup with Chicken Hearts
From Scratch Chinese Noodle Soup
Ingredients
- 1 Tbsp butter, divided
- 1 large onion, sliced
- 4 cloves garlic, crushed
- 2-3 inch piece fresh ginger, sliced or grated
- 1 star anise
- 1 small cinnamon stick
- 6 black peppercorns
- 9 cups chicken broth
- 2 Tbsp sesame seeds
- 2 large chicken breasts, cubed
- 2 tsp unrefined salt, divided (or to taste)
- 2 medium carrots, sliced into coins
- 1 medium leek, sliced (white and light green parts only)
- 1 cup sliced button mushrooms
- 1½ Tbsp soy sauce
- ½ tsp red chili flakes (increase to 1 tsp if you like it hotter)
- 1 cup broccoli, cut into small florets
- 8 oz dried egg noodles (about 2 packages), broken up into pieces
- 5 eggs (for poaching)
To serve
- 2-3 Tbsp sliced green onions
- toasted sesame seeds
Instructions
- In a large pot, combine chicken broth, onion, garlic, ginger, star anise, cinnamon stick, and peppercorns. Bring to a gentle boil, then simmer uncovered for 25 minutes. Strain the aromatics and return the clear broth to the pot.
- While the broth simmers, toast the sesame seeds in a dry frying pan over medium heat until fragrant, stirring occasionally. Set aside.
- Melt ½ tablespoon butter in the pan. Sauté the chicken breast until fully cooked, seasoning well. Set aside.
- Melt the remaining butter and sauté the carrots, leeks, and mushrooms until softened. Season lightly.
- Add the sautéed veggies, broccoli, soy sauce, and chili flakes to the pot. Simmer 10 minutes until the broccoli is tender.
- While the vegetables simmer, poach the eggs in gently simmering water until the whites are set and yolks remain soft. Set aside.
- Add the dried noodles to the soup and simmer a few minutes until tender.
- Stir the cooked chicken into the soup and warm through. Taste and adjust seasoning if needed.
- Ladle the soup into bowls. Top each with a poached egg, sliced green onions, and toasted sesame seeds. Serve immediately.
Notes
- Make-ahead & freezer-friendly: You can prepare the soup base ahead of time and freeze it. Add noodles and poached eggs only when ready to serve.
- Adjust the heat: Use more or less chili flakes depending on your spice preference.
- Protein options: Swap chicken for tofu, shrimp, or leftover shredded chicken or beef if you like.
- Noodle tips: Rice noodles, egg noodles, or udon all work—just adjust cooking time.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently on the stove.
