My Secret & Totally Customizable Asian Noodle Soup {VIDEO}

Be sure to check out my latest YouTube video! I’m showing step by step how to make this soup, plus the groceries/condiments I pick up when I go to the Chinese grocery store.

This Asian Noodle Soup recipe is a special one. It’s been in the family for decades. Nay – CENTURIES.

I’m Chinese, remember? My family line goes wayyyyy back. I think.

Anyway, it doesn’t really matter because the REAL truth is this Asian noodle soup recipe has only been in the family for about 3 months, which is when I started making it. GOT YOU AGAIN.

Also I bet you’re wondering why I call this“Asian Noodle Soup,” as though I am some ignorant blogger who doesn’t know the difference between Chinese, Japanese, Korean (and so on) cultures. It is actually for the opposite reason. It is because I am using ingredients from a variety of different Asian cuisines and dishes, and it would be an insult to just label them (incorrectly) from one culture.

For example, I add kimchi to this recipe, which you may know is a staple in Korean food! I also use Thai chilli paste, which is in many Thai dishes. Rice noodles are eaten all over Asia, and so are many of the other ingredients I use – hence why it is called “Asian Noodle Soup.”

The thing I love most about this soup is that every time I make it, it comes out different. Sometimes I use only veggie broth, other times I use coconut milk. Depends if I want it to be creamy or not. Sometimes i’ll have bok choy, other times it might just be broccoli and mushrooms. Really – it doesn’t matter what you put in it, as long as you stick to a general method.

Here are the items that Ialways include in my recipes to make it tasty and a little spicy

Pantainorasingh Chilli Paste

Miso paste

Coconut milk (can substitute vegetable or chicken broth)

Birds Eye chili or sambal oeleck

Without those ingredients, this recipe can get a little bland. So if you don’t have them in your kitchen, I highly suggest buying them online, or heading to your local Chinese grocery store to grab these ingredients!

The method is super, SUPER simple:

You saute some garlic and ginger with sesame (or any type) of oil. Add in your mushrooms and stir. From there, add your coconut milk or broth and let it come to a boil.

While it’s boiling, then you started putting together all of your yummy, tasty, spicy ingredients!

In a large measuring bowl, I’ll add about 1 cup of boiling water, some of the chilli paste (can sub with Thai red curry paste), miso paste, sambal oeleck, and if I have it on hand, about 1/4 of a cube of veggie broth. I mix it all up and pour it into the now boiling coconut milk/broth.

Let it come to a boil, do a taste test, and decide whether or not you want to add another round of the miso/chilli paste/ water concoction. Usually i’ll add 1-2 tbsp of soy sauce as well at this point. Once it’s come to a boil add in your veggies, your rice noodles, and whatever else you want to add. If you have tofu/fish cubes – throw em in!

Finally, on the side, boil a small pot of water and soft boil eggs for ~6 minutes. Add it to your final soup masterpiece and top with sesame seeds and green onion. DERISHUS!

My Secret (& Totally Customizable) Asian Noodle Soup

Print Recipe

This Asian Noodle Soup is everything you want in a soup - it's spicy, creamy, filling and delicious! Even better is you can customize it to your liking to suit all dietary needs.

Servings	Prep Time
2 people	10 minutes

Cook Time

15 minutes

Servings	Prep Time
2 people	10 minutes

Cook Time

15 minutes

Ingredients

1 tbsp sesame oil any other oil will work too
1 can coconut milk can use veggie or chicken broth instead
2 tsp ginger
2 tsp garlic
1/2 cup mushrooms sliced
1-2 cups boiling water
2 tbsp miso paste
2 tbsp Thai chilli paste can substitute with Thai red curry paste
1 tsp sambal oeleck
1/4 cup kimchi optional
1 block rice noodles
1.5 cups vegetables (I used broccoli and bok choy)
2 soft boiled eggs
2 tbsp soy sauce
tofu cubes, green onion, sesame seeds optional toppings

Servings: people

Instructions

In a large pot, heat up sesame oil on medium heat. Add in your ginger and garlic and cook for 1-2 minutes. Add in your mushrooms and saute for another 1-2 minutes. In a smaller pot, heat up some water for your eggs.
Pour in your coconut milk and bring to a low boil. As this is boiling, grab another bowl. Mix your boiling water, miso paste, chilli paste, sambal oeleck, and whatever other seasonings you enjoy. Mix until dissolved. In your small pot of boiling water, add in two eggs and set a timer for 6 minutes.
When your coconut milk is boiling, pour in the boiling water/paste mixture. Let it come to a boil again, and do a taste test. If you find it to be a bit too bland still, do another round of the water/paste mixture until it is to your liking. Add your kimchi and 1-2 tbsp of soy sauce if desired.
Finally, add in your rice noodles, tofu cubes (if using) and vegetables. Cook until the noodles are soft and ready to eat. If you find the broth to be too creamy or thick, add some more water until it is your desired consistency.
Add to a bowl and top with chopped green onion, sesame seeds, and your soft boiled eggs. Enjoy!

My Secret & Totally Customizable Asian Noodle Soup {VIDEO} - Born to Sweat (2024)