Eva Pau's Asian Kitchen S2Asian

Chinese Chicken Noodle Soup

Name: Chinese Chicken Noodle Soup
Total time: 70 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 chicken legs, skin on and bone in; 2inch of fresh ginger, approx 40g, cut into thick slices; 3 litres water; 1 tsp Mushroom Seasoning Powder; 4 scallions, cut into 1 inch pieces; 20g dried goji berries (optional); 1 tbsp salt; 200g dried egg noodles; 100g Green baby bok choy; 50g fresh shiitake mushrooms, lightly rinsed & cut in half; pinch white pepper; Pure Sesame Oil; To Garnish:; 1 fresh red chilli, thinly sliced; small bunch of fresh coriander, thinly sliced

Eva PauFrom the series · Eva Pau's Asian Kitchen S2

70 min totalServes 4Medium

Time70 min

Serves4

SkillMedium

ShowEva Pau's Asian Kitchen

Method

In a medium sized pot, add 1 tbsp of oil, when hot, add the chicken legs and pan fry on both sides for 3-4minutes until slightly browned. Pour out the chicken fat, leaving approximately 1 tbsp of fat in the pot.

Add in your ginger and scallion. Stir fry for 1minute to release the aromas. Add the water and gently simmer for 60minutes. 10minutes before the end of cooking, add in your goji berries.

While the stock is simmering, cook your noodles according to the packet instructions and set aside.

Prepare your bok choy by cutting the brown ends off and slicing them in half.

Slice your shiitake mushrooms and set aside.

When the chicken stock is ready, take out the chicken and shred it.

Add salt, mushroom powder, bok choy and mushrooms into the stock and further cook for 2-3minutes.

To assemble, divide your noodles into 4 bowls, season with a sprinkle of white pepper and a small drizzle of sesame oil. Divide the shredded chicken and pour over the soup stock with pak choi and mushrooms. Garnish with some chopped red chilli and fresh coriander. Ready to serve.

Cook's notes

Use a good big pot with a heavy base — it stops too much of the stock boiling away over the hour's simmer.
Brown the chicken legs first, then pour off the rendered fat leaving about a tablespoon in the pot — that's what keeps the broth clean rather than greasy.
Shred the chicken on a board rather than dropping it back into the pot — it just falls off the bone, and keeping it out makes it far easier to divide the meat evenly between the bowls.
Season the noodles in the bowl first with a sprinkle of white pepper and a small drizzle of sesame oil, then ladle the hot broth over.
The goji berries only need the last 10 minutes to plump — and a few red dates alongside are lovely too.

Serve with A complete bowl on its own; a dish of chilli oil and extra white pepper on the side lets people warm it up, and a plate of dumplings or some greens makes it more of a spread.

Make ahead & storage The broth keeps three days in the fridge and freezes well. Store the broth, shredded chicken and noodles separately, then reheat the broth and assemble fresh each time.

Asian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

851kcal

51gprotein

45gcarbs

52gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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