Asian Noodle Soup

Prep Time
Cook Time
Ready In

Recipe: #679

October 17, 2011

"This is a soup recipe I concocted and really enjoy. You can easily change the types of vegetables used. This can also become a vegetarian soup by using vegetable broth instead of chicken broth. If making gluten free use gluten free broth and soy sauce."

Original recipe yields 4 servings


  • Serving Size: 1 (265.9 g)
  • Calories 51.3
  • Total Fat - 2.1 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 7.6 mg
  • Sodium - 1157.4 mg
  • Total Carbohydrate - 4.2 g
  • Dietary Fiber - 1 g
  • Sugars - 1.6 g
  • Protein - 4.4 g
  • Calcium - 18 mg
  • Iron - 0.8 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step 1

Bring the first 7 ingredients to a boil, turn heat down and simmer until veggies are almost done.

Step 2

You can throw in a handful of leftover chicken, this is optional.

Step 3

Add white parts of onion and the bok choy

Step 4

Keep simmering until all veggies are cooked.

Step 5

Add soy sauce and vegetable oil and green parts of onion.

Step 6

Serve and enjoy.

Tips & Variations

No special items needed.



Yummy soup. I doubled the recipe because I thought I'd want I added more mushrooms because I love them, and also threw in some cooked chicken. Very filling and nice soup. Quick to make too. Thanks for sharing!

review by:
(11 Apr 2015)


Great tasting soup that hit the spot for a cool day, one change I made was used fresh garlic instead of garlic powder. thanks so much QueenBea, keep all those great recipes coming!

review by:
(9 Oct 2012)


I must be nuts it's 90 degrees and I made soup, I've been craving it for the last week, I had everything except the bokchoy and mushrooms so I threw in some fresh spinach and added a ton of crushed chili flakes also, I so enjoyed this for a late lunch, thanks for helping my soup craving Queen!

review by:
(17 May 2012)


A great tasting Asian soup which looks and tastes as good as any we have enjoyed in the restaurant. Light and lovely and one that will see to repeats.Thank you Beatrice, we enjoyed your Soup.

review by:
(10 Nov 2011)