Asian Noodle Bowl

barbara lentz


This broth is so light and tasty. This reminds me of comfort food. Even in the summer the lightness of the broth makes it a great dish and with the abundance of wonderful fresh veggies around it's easy to change it up with different ones. Yum

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


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12 c
chicken stock
1/4 c
fish sauce or to taste
2 Tbsp
rice vinegar
1/2 c
dry sherry
1 Tbsp
garlic chili sauce
1 tsp
sesame oil
1 c
shitake mushrooms sliced
green onions white and green parts sliced
1 c
carrots julienned
4 clove
garlic minced
inch knob of ginger minced
4 oz
rice sticks
1/4 c
thai basil or regular basil chopped
poached egg for serving (optional)

How to Make Asian Noodle Bowl


  • 1Bring chicken stock, fish sauce, sherry, vinegar, garlic chili sauce and sesame oil to a boil. Reduce to a simmer.
  • 2Add the green onions, mushrooms, carrots, garlic, and ginger.
  • 3Prepare the noodles by soaking them in boiling water for 5 to 8 minutes until soft. drain
  • 4Add noodles to a bowl. Pour hot broth over top. Top with poached egg if desired.
  • 5You can also add meat to this dish. Chicken, shrimp even calamari all work great.

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About Asian Noodle Bowl

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Asian

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