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Congyang Noodle Soup Recipe

Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced into thin strips
- 8 cups chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tbsp. vegetable oil
- 1 tsp. chili flakes
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lb. Congyang noodles
- 2 cups bok choy, chopped
- 1 cup bean sprouts
- 1/4 cup scallions, chopped
- 1 lime, cut into wedges

Special equipment needed:
- Large pot
- Strainer
- Soup ladle
- Soup bowls

Step-by-step instructions:

1. In a large pot, heat vegetable oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.

2. Add onion, garlic, and ginger to the pot and cook for another 2 minutes.

3. Pour in chicken broth, soy sauce, rice vinegar, sesame oil, chili flakes, salt, and black pepper. Bring to a boil and then reduce heat to low. Simmer for 20 minutes.

4. In the meantime, cook Congyang noodles according to package instructions. Drain and set aside.

5. Add bok choy and bean sprouts to the pot and cook for 5 minutes.

6. To serve, divide cooked noodles among soup bowls. Ladle the soup over the noodles. Garnish with scallions and lime wedges.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken, low heat for simmering soup
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Sodium: 1200mg

Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Congyang noodles can be substituted with rice noodles or udon noodles.
- Bok choy can be substituted with spinach or kale.

Variations:
- Add sliced mushrooms to the soup for an earthy flavor.
- Use coconut milk instead of chicken broth for a creamy soup.
- Add a tablespoon of miso paste for a deeper umami flavor.

Tips and tricks:
- To save time, use pre-cooked rotisserie chicken instead of cooking chicken from scratch.
- To make the soup spicier, add more chili flakes or a tablespoon of sriracha sauce.
- To make the soup more filling, add cooked rice or quinoa to the soup bowls before ladling the soup over.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in a large bowl with a ladle for guests to serve themselves. Garnish with lime wedges and scallions.

Garnishes:
Scallions, lime wedges

Pairings:
Serve with a side of steamed rice or garlic bread.

Suggested side dishes:
Steamed rice, garlic bread

Troubleshooting advice:
- If the soup is too salty, add more chicken broth or water to dilute the saltiness.
- If the soup is too spicy, add a tablespoon of honey or sugar to balance out the heat.

Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Congyang noodles are a type of Chinese noodle made from wheat flour and water. They originated in Congyang, a city in Shaanxi province, China.

Flavor profiles:
Savory, umami, slightly spicy

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

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Taste: Savory, Umami, Spicy, Tangy, Aromatic