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Ginger Garlic Noodle Soup

Ginger Garlic Noodle Soup

One of my kids and I both love soup a lot, so I make a lot of soup and I’m always looking for new soup recipes. I especially love Asian soups because they tend to have so much flavor in the broth. I’ve got a bunch of Asian noodles sitting in my pantry so I was looking for a soup to make with those. Ginger garlic noodle soup sounded delicious.

This soup starts with chicken broth that is simmered with shallots, ginger, garlic, scallions, soy sauce and star anise to create a complex broth that is the perfect backdrop for noodles and veggies. I also added mushrooms, bok choy and tofu to this soup to make it a full meal. You could also add shrimp or chicken instead of tofu.

In addition to the broth ingredients listed above, I also added a few things to give the broth an even bigger boost of flavor. I used this chicken powder I have mentioned before. I also added splash of this fish sauce and a tiny bit of rice vinegar for a little acidity. I served it with some of this amazing crispy chili on top.

The great thing about this soup is that it only takes about 20-30 minutes to make and you have a healthy and satisfying dinner your family will enjoy. I added some pan fried dumplings on the side to round out this meal.


Ginger Garlic Noodle Soup

healthy and satisfying ginger garlic soup with noodles and tofu
Course Main Course, Soup
Keyword Lunch, Main Dish, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 tbsp oil
  • 3 shallots minced
  • 1 bunch scallions sliced, green and white parts separated
  • 4 cloves garlic minced
  • 3 tbsp fresh ginger minced
  • 6 cups chicken broth
  • 2 star anise
  • 2-3 tbsp soy sauce to taste
  • 1 tsp chicken powder optional, to taste
  • 1 tsp fish sauce optional, to taste
  • splash rice vinegar to taste
  • 1 package white mushrooms sliced
  • 4 servings noodles of whatever type you like I used asian wheat noodles. You could use rice noodles or any other kind you prefer.
  • 2 cups sliced baby bok choy
  • 1 package firm or silken tofu
  • crispy chili oil for topping


  • Heat oil in a soup pot. Add the shallots, garlic, ginger and green onion whites and cook over medium for about 4 minutes until softened.
  • Add the stock, soy sauce and star anise. Simmer for 10-15 minutes. While the soup is simmering cook your noodles in another pot and rinse with cold water to keep from sticking until you add to the soup.
  • Add the seasonings to the broth and taste and adjust amounts until the broth is very flavorful. You can add more soy sauce or salt if needed. Remove the star anise.
  • Add the tofu (or meat) and cook until it is cooked through. Add the mushrooms and bok choy and cook just until they are slightly cooked.
  • Add the cooked noodles to the serving bowls and ladle the soup and vegetables on top. Serve with the chili oil.
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