The Secret to Making Super Quick Asian Style Noodle Soups Is to
Discover the art of creating *super quick Asian-style noodle soups* with this simple yet flavorful recipe that’s perfect for busy weeknights! Featuring versatile instant ramen or fresh noodles, a soul-warming broth infused with garlic, ginger, and sesame oil, and vibrant toppings like baby bok choy, shiitake mushrooms, and soft-boiled eggs, this dish is a delicious balance of comfort and nutrition. Ready in just 20 minutes, each step is designed to maximize flavor without unnecessary fuss. Garnish with green onions, a drizzle of chili oil or sriracha, and a squeeze of lime for a customizable finishing touch that transforms this quick soup into restaurant-quality magic. Whether you're craving something spicy, savory, or soothing, this noodle soup will hit the spot every time! Perfect keywords: quick noodle soup, Asian-style recipe, easy ramen soup, customizable toppings.
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Ingredients
- 2 packs Instant ramen noodles (or fresh noodles)
- 4 cups Chicken, vegetable, or mushroom stock
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced or grated
- 1 medium Carrot, julienned or thinly sliced
- 4 pieces Shiitake mushrooms, sliced
- 2 heads Baby bok choy, halved
- 2 stalks Green onions, sliced
- 2 large Eggs (optional, for soft boiling)
- 1 teaspoon Chili oil or sriracha (optional, for serving)
- 2 pieces Lime wedges (optional)
Directions
Step 1
Bring a medium-sized pot of water to a boil. If using eggs, gently add them to the water and boil for 6-7 minutes for soft-boiled eggs. Remove and transfer to an ice bath to cool, then peel and set aside.
Step 2
In a separate large pot, heat the sesame oil over medium heat. Add minced garlic and ginger, cooking until fragrant, about 30 seconds.
Step 3
Pour in the chicken, vegetable, or mushroom stock and bring to a simmer. Stir in soy sauce.
Step 4
Add julienned carrots and shiitake mushrooms to the simmering broth. Cook for 3-4 minutes.
Step 5
Toss in the baby bok choy and let it cook for another 2-3 minutes until just tender.
Step 6
Meanwhile, cook the instant ramen or fresh noodles according to package directions in a separate pot. Drain and divide the noodles into serving bowls.
Step 7
Ladle the hot soup with vegetables over the noodles in each bowl.
Step 8
Top each bowl with sliced green onions, halved soft-boiled eggs, and a drizzle of chili oil or sriracha for extra heat, if desired.
Step 9
Serve immediately with lime wedges on the side for a fresh citrusy twist.
Nutrition Facts
| Serving size | (1650.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1229.7 |
| Total Fat 58.8g | 0% |
| Saturated Fat 20.2g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 372mg | 0% |
| Sodium 8539.1mg | 0% |
| Total Carbohydrate 135.4g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 15.1g | |
| Protein 42.2g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 385.6mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1820.8mg | 0% |
Source of Calories