Bo Ling's Long Life Noodle Soup
Savor the comforting warmth of Bo Ling's Long Life Noodle Soup, a beloved Asian-inspired dish that celebrates tradition and flavor in every bowl. Packed with silky long-life noodles, tender bok choy, shiitake mushrooms, and a richly aromatic broth infused with ginger, garlic, and sesame oil, this wholesome soup is both nourishing and delicious. Choose between succulent chicken strips or protein-rich tofu for a customizable protein option, making this recipe perfect for both meat lovers and vegetarians. Finished with vibrant julienned carrots, sliced spring onions, and optional soft-boiled eggs, this soup is a feast for the senses. Ready in just 40 minutes, it's an ideal recipe to enjoy fresh, hearty, and satisfying comfort food at home. Perfect for family gatherings or a serene solo meal, this dish is a nod to longevity and good health that's as visually stunning as it is delicious.
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Ingredients
- 250 grams long-life noodles (Asian wheat noodles or egg noodles)
- 200 grams chicken breast or firm tofu (optional for vegetarian)
- 4 cups chicken or vegetable stock
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, thinly sliced
- 2 garlic cloves, minced
- 2 heads bok choy, chopped
- 1 carrot, julienned
- 100 grams shiitake mushrooms, sliced
- 2 spring onions, sliced
- 2 cooked eggs (optional, halved)
- 0.5 teaspoon white pepper (optional, to taste)
- 0 salt (to taste)
Directions
Step 1
Bring a large pot of water to a boil and cook the long-life noodles according to the package instructions. Drain, rinse under cold water to stop the cooking process, and set aside.
Step 2
If using chicken, slice the chicken breast into thin strips. If using tofu, cut it into bite-sized cubes.
Step 3
In a large pot over medium heat, add the sesame oil. Sauté the ginger and garlic until fragrant, about 1 minute.
Step 4
Add the chicken or vegetable stock to the pot, then stir in the soy sauce and white pepper (if using). Bring the broth to a gentle boil.
Step 5
If using chicken, add the slices to the broth and simmer for 5-7 minutes until fully cooked. If using tofu, add it to the broth and let it heat through for 3-4 minutes.
Step 6
Stir in the bok choy, carrots, and shiitake mushrooms. Simmer for another 5 minutes until the vegetables are tender but still vibrant.
Step 7
Taste the broth and season with salt if necessary.
Step 8
To serve, divide the cooked noodles between four bowls. Ladle the hot soup with the vegetables and protein over the noodles.
Step 9
Top each bowl with sliced spring onions and halved eggs (if using). Serve immediately and enjoy!
Nutrition Facts
| Serving size | (2395.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1237.0 |
| Total Fat 40.1g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 542mg | 0% |
| Sodium 6228.2mg | 0% |
| Total Carbohydrate 116.2g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 20.5g | |
| Protein 107.9g | 0% |
| Vitamin D 132IU | 0% |
| Calcium 783.9mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 3407.7mg | 0% |
Source of Calories