Chicken & tofu noodle soup

Ingredients:

Preparation mode:

👉 This is a clean, gently spiced chicken soup in the style of South-East Asian noodle broths. The chicken simmers with ginger, garlic and star anise to make its own stock, then gets shredded back into the bowl with noodles, tofu and plenty of fresh herbs.

🍳 How to Make Chicken & Tofu Noodle Soup

1. Make the broth. Put the chicken, water, ginger, garlic, shallots and star anise in a pot. Bring to the boil, skim, then simmer gently for 35 minutes.
2. Shred the chicken. Lift out the chicken, shred the meat with two forks and discard the bones. Strain the broth if you like it clear.
3. Season. Add the soy sauce and fish sauce to the broth and taste for salt.
4. Cook the noodles. Soak or cook the rice noodles according to the packet, then divide between bowls.
5. Warm the tofu and greens. Add the tofu and spinach to the simmering broth for 1–2 minutes.
6. Serve. Ladle the broth, tofu and greens over the noodles, add the chicken and top with spring onions, chili, herbs, a few drops of sesame oil and lime.

💡 Tips

• Cook noodles separately so they do not soak up all the broth.
• Leftover broth freezes well for up to 3 months.

❓ FAQ

Can I use chicken breast?
Yes, but simmer it for only 15–20 minutes so it stays tender.

Is this soup gluten-free?
Use tamari instead of soy sauce and it is.

👉 More soups: browse all recipes.

Footnotes:

A light, fragrant Asian-style broth with ginger and star anise, shredded chicken, silky tofu, rice noodles and fresh herbs.