Tour of Asia Chicken Noodle Soup

barbara lentz


I call this tour of Asia because I used flavors from different parts of Asia. Broccoli rabe is used in many Chinese dishes, The star anise and cinnamon is used in Sechwan style cooking. The fish sauce is typically used in Japanese and Chinese dishes. The chili sauce is a Korean ingredient. Comes together delicious.


☆☆☆☆☆ 0 votes

1 Hr
15 Min
Stove Top


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chicken thighs
12 c
shaoxing wine or saki
1/2 bunch
broccoli rabe chopped
6 clove
garlic minced
2 Tbsp
ginger minced
green onions diced white and green parts separated
2 Tbsp
korean sweet chili sauce
star anise
cinnamon stick
3 Tbsp
1/4 c
fish sauce more or less to taste
4 oz
rice sticks

How to Make Tour of Asia Chicken Noodle Soup


  • 1Place the water in a large pot. Bring to a boil and place chicken thighs water with some salt. Boil skimming the foam off the top until the water has reduced by half. About an hour.
  • 2Remove the chicken remove skin and cut the chicken into cubes. Set aside. Strain the chicken broth through a fine mesh strainer or cheese cloth.
  • 3Add the ginger, fish sauce, garlic, sweet chili sauce, white parts of green onions wine, sugar, star anise, and cinnamon stick. Bring to a boil and let simmer 10 minutes.
  • 4Meanwhile bring another pan of water to a boil. Remove from heat and add rice sticks and let sit to soften 6 or 7 minutes. Drain
  • 5Remove star anise and cinnamon stick. Add broccoli rabe, green parts of green onions, noodles and chicken. Cook another 3 or 4 minutes.
  • 6Ladle into bowls to serve.

Printable Recipe Card

About Tour of Asia Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

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