Asian-Inspired Noodle Soup

This soup is hearty and filling and perfect for a cold winter night.  It comes together very quickly but is packed with flavor.  We used turkey broth but you could definitely use a vegetable broth if you wanted to go vegan or vegetarian.  We flavored ours with soft-boiled eggs and I highly recommend you do the same, the yolk gives a soup a great creaminess.

Yields: 2 servings; Prep Time: 5 minutes; Cook Time:15 minutes

  • 1 Tbsp olive oil
  • 2 fresh jalepeños, thinly sliced
  • 1/4 cup sliced green onions
  • 5 oz bok choy, sliced lengthwise in quarters
  • 1/4 tsp all spice
  • 1/4 tsp ground cloves
  • 1/4 tsp cinnamon
  • pinch each salt and pepper
  • 3 cups broth
  • 3 oz stir-fry noodles
  • {Optional toppings} Sriracha, sliced green onions, soft-boiled eggs
  1. Heat oil in a large pot over medium-high heat.  Add jalepeños, green onions, and bok choy to oil and cook until softened, 3 – 5 minutes.
  2. Add all spice, cloves, cinnamon, salt and pepper to vegetables and stir to combine.
  3. Add broth to pot and bring to a boil, stirring occasionally.
  4. When the broth has reached a boil, add noodles to pot and reduce heat to bring the soup to a simmer.  Continue to simmer until noodles are softened, 3 – 5 minutes.
  5. Serve and top as desired.

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