I believe that some of the best recipes are ones you just have to create on the fly, not really knowing what you’re doing and hoping for the best.
Scott always talks about those big noodle bowls that you sometimes see at Asian restaurants and how delicious and yummy they look.
“I can make that for you. What do they taste like?”
“I don’t know.”
“Well what’s in them?”
“I don’t know.”
“Haven’t you had one before?”
“No. I just think they look good.”
Not much info to work with but I decided to try and find out what I could do. Scott was not feeling well one day and I decided to make him some “Asian soup”. I put a bunch of stuff in a pot, added noodles and it was fantastic. We’ve been having Asian Noodle Soup ever since when want some veggies or if Scott’s allergies are bad that day.
It’s evolved over time. Me finding new ingredients or adding in different veggies but the core has stayed the same and we love it.
Andrea’s Asian Noodle Soup
- 1 10oz Package of Ramen noodles
- 1/2 Large onion, chopped
- 4 Carrots chopped
- 5 Kale leaves, stems removed and chopped
- 3 Baby bok choy, chopped
- 1 Small head of broccoli
- 2 Quarts of Chicken stock
- 2tsp Soy sauce
- 1TBSP Chili Garlic Sauce
- Salt and pepper, to taste
- 2tsp Garlic Powder
- 1tsp Smoked Paprika
- Drizzle toasted sesame oil (or regular sesame oil)
- Olive oil for sauteeing
In a large soup pot, drizzle some olive oil (about a TBSP) and heat over medium heat. Add in the onions and carrots and stir, covering them with the oil. Season with S&P, garlic powder, and smoked paprika. Allow to sautee for about 5 minutes, then add in the garlic chili sauce and stir. Add in the soy sauce and stir. Slowly add in the chicken stock and stir. Add in the kale and broccoli florets. Drizzle in the sesame oil and stir. Bring soup up to a simmer and let simmer for about 20-30 minutes. Add in the bok choy the last few minutes of cooking as it doesn’t take long to become tender.
About 10 minutes before serveing, cook the ramen noodles in a large pot of boiling water. They only take a few minutes to cook. Drain and place back in pot.
To serve, in a large soup bowl, spoon in some noodles then pour the soup on top. Serve and enjoy!
Scott loves a ton of noodles with his soup. He then adds in some Sriracha and slurps to his hearts content.
I have made this soup with shredded cabbage as well and that works really well. I have made the soup without broccoli and without the garlic chili sauce. It’s a pretty basic soup that is really versatile and will take on whatever you decide to toss in there. I’ve even added in shrimp for a little extra fun.
I like my soup just as soup and save all the noodles for Scott. It works just as well that way and still hits the spot as a great soup.
Have fun guys and remember, always play with your food! Enjoy!
6 thoughts on “Asian Noodle Soup”
That looks fantastic! I love going to the Asian place by us and getting pho, which is very similar
That sounds so good right now! Is there a difference between regular paprika and smoked paprika?
Thanks for sharing!
Kilax, Smoked paprika is actually smoked so it has a very deep smoky flavor and smell (like BBQ). But it’s just regular paprika that has been smoked. I love it! But regular works just fine.
mmmm ramen! your sauce sounds a lot better than the packet that comes with it….
North Market has a Pho place that’s supposed to be really good, with those big bowls. I’m going to try it there sometime. I like the way your food looks, lots of nice veggies.
YUM! I love the way bok choy tastes in soups. I bet it was fantastic!