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


  • 3
    chicken thighs
  • 12 c
  • 1/2
    shaoxing wine or saki
  • 1/2 bunch
    broccoli rabe chopped
  • 6 clove
    garlic minced
  • 2 Tbsp
    ginger minced
  • 6
    green onions diced white and green parts separated
  • 2 Tbsp
    korean sweet chili sauce
  • 1
    star anise
  • 1
    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


  1. Place 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.
  2. Remove the chicken remove skin and cut the chicken into cubes. Set aside. Strain the chicken broth through a fine mesh strainer or cheese cloth.
  3. Add 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.
  4. Meanwhile 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
  5. Remove star anise and cinnamon stick. Add broccoli rabe, green parts of green onions, noodles and chicken. Cook another 3 or 4 minutes.
  6. Ladle 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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