Chinese Noodle Soup
"A simple, delicious Chinese noodle soup with a broth that tastes like what you get at Chinese restaurants. This is a midweek version so it's made with store bought soup broth rather than a made from scratch broth (I'll share that another time!) I've kept the toppings very simple for this one because this recipe is more about the broth than the toppings. You can add any toppings you want - vegetables and proteins (refer note 6)...."
INGREDIENTS
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3 cups / 750 ml chicken broth (Note 1)
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2 garlic cloves, smashed (Note 2)
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1/3" / 1 cm piece of ginger, sliced (optional, but highly recommended)
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1 1/2 tbsp light soy sauce (or normal all purpose soy sauce)
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2 tsp sugar (any)
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1 1/2 tbsp chinese cooking wine (Note 3)
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1/4 - 1/2 tsp sesame oil
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6 oz / 180g fresh egg noodles (Note 5 for options)
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2 large bok choy plus/or other vegetables of choice
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1 cup shredded cooked chicken (or other protein of choice)
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1 scallion / shallot, green part only finely sliced (optional garnish)
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