Asian Ginger Chicken Noodle Soup
- Yield
- 2.5 L broth plus 4 portions
October 1, 2026 · Version 3 · Soup
Clear fortified chicken broth with noodles, vegetables, and fresh herbs. Four additional whole chicken wings enrich the stock’s body and are discarded after extraction.
Preparation
Scaling basis: Whole chicken · 1000 g
PHASE A — EXTRACT STOCK
Ingredient Uses
- Whole chicken
Use chicken leg quarters for the stock and shredded meat.
- Quantity
- 1000 g
- Scaling
- 100.00%
- Chicken wings
Use 4 additional whole wings per 1000 g chicken; add at the start for stock extraction, then discard.
- Quantity
- As needed
- Scaling
- —
- Water
Form the broth.
- Quantity
- 2500 g
- Scaling
- 250.00%
- Fresh ginger
Smash for the stock.
- Quantity
- 40 g
- Scaling
- 4.00%
- Spring onion
Bruise for the stock.
- Quantity
- 60 g
- Scaling
- 6.00%
- Onion
Halve for the stock.
- Quantity
- 150 g
- Scaling
- 15.00%
- Black pepper
Season the stock.
- Quantity
- 3 g
- Scaling
- 0.30%
- Salt
Season the stock.
- Quantity
- 12 g
- Scaling
- 1.20%
Method
- Combine the chicken, the 4 additional wings, and water.
- Bring slowly to 85–90 C and skim for 20 min.
- Add the aromatics and salt, then simmer gently for 90 min. Keep a low simmer with only a few bubbles breaking the surface to preserve stock clarity; avoid a rolling boil.
- Remove the chicken used for shredded meat, shred it, discard the stock wings, and strain the broth.
The wing quantity is specified by count. The reported trial used 4 unweighed wings, estimated retrospectively at 200–300 g total; this is not a measured mass or a numeric scaling basis.
Principles
- Aromatic infusion — Slow extraction carries aromatic flavour into the broth.
PHASE B — FORTIFY BROTH
Ingredient Uses
- Garlic
Smash into the broth.
- Quantity
- 15 g
- Scaling
- 1.50%
- Fresh ginger
Slice into the broth.
- Quantity
- 20 g
- Scaling
- 2.00%
- Lemongrass
Bruise into the broth.
- Quantity
- 25 g
- Scaling
- 2.50%
- Makrut lime leaves
Add aromatic citrus notes.
- Quantity
- 1 g
- Scaling
- 0.10%
- Light soy sauce
Add optional seasoning.
- Quantity
- 15 g
- Scaling
- 1.50%
- Fish sauce
Add optional seasoning.
- Quantity
- 10 g
- Scaling
- 1.00%
Method
- Return the strained broth to a gentle simmer with the aromatics and makrut lime leaves for 15–20 min, remove them, and adjust with light soy sauce and/or fish sauce.
PHASE C — PREPARE BOWL COMPONENTS
Ingredient Uses
- Rice vermicelli
Soak and drain for the bowls.
- Quantity
- 200 g
- Scaling
- 20.00%
- Shiitake mushrooms
Simmer in broth.
- Quantity
- 150 g
- Scaling
- 15.00%
- Bok choy
Blanch in broth.
- Quantity
- 300 g
- Scaling
- 30.00%
- Bean sprouts
Keep raw for the bowls.
- Quantity
- 200 g
- Scaling
- 20.00%
- Fresh coriander
Finish the bowls.
- Quantity
- 25 g
- Scaling
- 2.50%
- Thai basil
Finish the bowls.
- Quantity
- 15 g
- Scaling
- 1.50%
- Mint
Add optional fresh finish.
- Quantity
- 5 g
- Scaling
- 0.50%
- Sesame oil
Finish the bowls.
- Quantity
- 5 g
- Scaling
- 0.50%
- Lime juice
Brighten at service.
- Quantity
- As needed
- Scaling
- —
Method
- Soak and drain the noodles, simmer the shiitake for 5 min, blanch the bok choy for 1–2 min, then build bowls with noodles, shredded chicken, vegetables, raw sprouts, boiling broth, herbs, sesame oil, and lime juice.
Principles
- Fresh herb contrast — Add herbs at service to preserve their volatile freshness.
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Cloudy, heavy broth | The broth boiled hard. | Keep the stock at 85–90 C with only a few bubbles breaking the surface; avoid a rolling boil. |
| Limp bok choy | It was blanched too long. | Blanch for only 1–2 min. |