Chinese noodle soup from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 242) by Nagi Maehashi

  • low-salt chicken stock
  • sesame oil
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute egg noodles, rice noodles, or spaghetti pasta for fresh thin egg noodles; carrots, zucchini, beans, or vegetables of your choice for baby bok choy; and soy sauce for light soy sauce. Can use the book's "Chicken breast - poach it".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute egg noodles, rice noodles, or spaghetti pasta for fresh thin egg noodles; carrots, zucchini, beans, or vegetables of your choice for baby bok choy; and soy sauce for light soy sauce. Can use the book's "Chicken breast - poach it".

  • cookingbychapter on March 15, 2026

    Left out the chicken. This was a nice simple soup for dinner.

  • dawnelizabethtaylor on February 22, 2026

    Delicious! Adapted to what was available. Used home made chicken stock and added lots fresh ginger and extra pak choi. Didn’t add noodles this time.

  • Justagirleatingcake on January 02, 2026

    Delicious and customizable.

  • anya_sf on December 07, 2025

    This is a good, basic template. I made 2/3 broth, the full amount of chicken and vegetables (regular broccoli + carrots), 3 oz dried rice noodles for a heartier dinner soup for one. Topped with green onion, crispy fried onions, and chili crisp, which were key to adding flavor.

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