I wanted to make Chinese noodle soup using a recipe on Yummly since I had some leftover noodles. I ended up not having most of the ingredients that recipe required so I had to improvise. This noodle recipe was my creation. This Chinese soup is also how I learned that I like ramen noodles. I have been making variations of noodles using ramen ever since!
This is a very simple vegetarian Chinese soup recipe. It does not have a lot of ingredients. The cilantro is my favorite part!
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Check out my other Chinese recipes:
Variations of this Chinese noodle soup:
- protein-you can always add a protein such as a meat or tofu to your soup to up the nutrients. Boiled eggs are also a good option!
- vegetables-adding vegetables such as carrots, celery, scallions, radishes, etc. If you want more of a vegetable ramen recipe, click here.
Can I make ramen in advance?
Yes! This recipe requires leftover noodles, so precooking the noodles and refrigerating them until it is time to add the rest of the ingredients, is a good idea.
How to store this ramen soup:
- fridge-store this Chinese recipe in an air tight container in the refrigerator for up to one week.
- freezer-I have not tried freezing this soup before. If you want to try it, let me know how it goes!
Favorite ingredient brands for this Asian soup recipe:
- chicken stock-Swanson
Chinese Noodle Soup
- 4 cups chicken or vegetable stock
- 1/2 medium onion, minced
- 1/4 cup cilantro
- 2 tbsp minced garlic
- 2 tbsp soy sauce
- 2 cups cooked noodles-can be raman or angel hair
- seasonings: salt, pepper, garlic salt, Cayenne pepper to taste
- Bring chicken stock to boil, and add in onion, garlic, soy sauce, and seasonings. Boil for about 5 minutes.
- Turn down to medium heat, and add in the cooked noodles. Cook for about 10 minutes on low heat. Serve your Chinese Noodle Soup hot.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.