Prepare stock: Place chicken carcass and bones into a medium-sized pot along with vegetables and water. Bring to a boil then reduce to simmer and cook covered for 2 hours. Strain stock through a fine sieve and reserve until use. Discard bones and vegetables.
Prepare stock booster: Place miso paste, sesame oil, soy sauce and chili garlic sauce in a small bowl and stir together until combined.
Prepare noodles: Place dried rice noodles into a large bowl and cover with boiling water. Stir noodles to prevent them from sticking together. Soak until softened, about 25 minutes. Strain before use.
To prepare soup: Bring stock to a boil. Stir in booster and whisk until dissolved. Remove pot from heat, stir in vegetables and chicken, cover and let sit for 5 minutes.
To serve: Divide cooked rice noodles between two large soup bowls. Using a slotted spoon or strainer, scoop vegetables and chicken from broth and divide evenly between the two bowls. Sprinkle with chopped cilantro and garnish top with the sliced, fanned barbecued pork. Add ladles of hot broth evenly between the two bowls. Serve immediately with bean sprouts, along with herb and lime garnishes.
Asian Noodle Soup
Ingredients
For the stock:
1 chicken carcass
8 cups water
2 cups chopped vegetable trimmings
For the broth booster:
1 tablespoon white miso paste
1 teaspoon sesame oil
1 teaspoon soy sauce
½ teaspoon chili garlic sauce
For the soup:
250 grams rice noodles
½ cup carrots, peeled and sliced
½ cup red pepper, sliced
½ cup shimeji or shiitake mushrooms
1 head baby bok choy, sliced
½ cup snow peas, trimmed
1 cup roasted chicken, chopped
For the garnish:
½ cup barbecued pork, thinly sliced
2 tablespoons chopped cilantro
1 cup bean sprouts
1 cup fresh Thai basil
1 cup fresh mint
lime wedges
Directions
Prepare stock: Place chicken carcass and bones into a medium-sized pot along with vegetables and water. Bring to a boil then reduce to simmer and cook covered for 2 hours. Strain stock through a fine sieve and reserve until use. Discard bones and vegetables.
Prepare stock booster: Place miso paste, sesame oil, soy sauce and chili garlic sauce in a small bowl and stir together until combined.
Prepare noodles: Place dried rice noodles into a large bowl and cover with boiling water. Stir noodles to prevent them from sticking together. Soak until softened, about 25 minutes. Strain before use.
To prepare soup: Bring stock to a boil. Stir in booster and whisk until dissolved. Remove pot from heat, stir in vegetables and chicken, cover and let sit for 5 minutes.
To serve: Divide cooked rice noodles between two large soup bowls. Using a slotted spoon or strainer, scoop vegetables and chicken from broth and divide evenly between the two bowls. Sprinkle with chopped cilantro and garnish top with the sliced, fanned barbecued pork. Add ladles of hot broth evenly between the two bowls. Serve immediately with bean sprouts, along with herb and lime garnishes.
Asian Noodle Soup
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A flavourful chicken stock with steamed rice noodles and barbecued pork enriched with fresh veggies, herbs and sprouts…
Rich flavours make this ASIAN NOODLE SOUP a perennial favourite!
This soup was inspired by the many delicious meals enjoyed at one of my favourite soup spots in Toronto, MiMi. They prepare soups, called Phở, to order – head HERE for an excellent article on this beloved Vietnamese speciality.
One of the reasons I love MiMi so much is the way they let you pick your broth, vegetables and meat. They also let you pick additional enhancements like noodles or tofu. I also adore that they present their chicken pho soup with a plate of fresh bean sprouts, mint, Thai basil and wedges of lime.
If you’re looking for a truly authentic bowl of Phở, I suggest heading to a favourite resto. But, if you’d like to learn how to make Phở, or just looking for a healthy Asian soup recipe, I’m hoping you enjoy our attempt at making this – it tastes pretty amazing!
Here’s what I suggest when you go to make this ASIAN NOODLE SOUP Phở recipe at home:
BROTH & BROTH BOOSTERS
Having a rich-flavoured broth is essential. One of my favourite broths is made by boiling a roasted chicken carcass with raw vegetable trimmings for a long, long time. Don’t limit yourself to just chicken broth! This recipe tastes wonderful with fish, beef and seafood broths too. You can also try it with a super clean vegetable broth like the one you’ll find HERE.
I started adding a combination of ingredients that unite into one highly memorable flavour booster. I love the addition of white miso paste, toasted sesame oil, soy sauce and chili garlic sauce. Photos of my favourite brands are shown in the images above.
Phở SOUP INGREDIENTS
Add an assortment of your favourite vegetables, and the more colourful, the better. Do try to include a healthy leafy green like baby bok choy, plus a few unusual selections like snow peas, wild mushrooms, baby corn or water chestnuts. Cutting your vegetables into interesting shapes using Japanese vegetable cutters (see Amazon link below) makes the dish more visually appealing.
KEEP IT CRUNCHY
Five minutes before I serve this, I bring the stock to a boil, add the booster, remove the pot from the heat, and add the raw vegetables, letting them sit in the hot liquid for 3 to 5 minutes. Serving this soup so that the vegetables are still slightly crunchy is important.
MAIN FLAVOUR & NOODLES
In crafting this version of the recipe, I added cooked chicken and barbecued pork, but switch up these main ingredients to match the broth you’re using. For a fish-based soup, add pieces of cod, halibut or salmon; for a beef soup, add shredded barbecued flank steak.
One thing you can’t skip is the rice noodles, they are really fabulous in this type of soup recipe. The last thing is for all of the vegetarians out there who get to add what they love most – more and more healthy vegetables and noodles! Nice!
GLORIOUS GARNISH
I took my lead from MiMi and always serve each bowl of soup with a side plate of bean sprouts, Thai basil, mint and fresh lime. Each guest then gets to add a handful of sprouts onto their soup before tearing the fresh basil and mint leaves over the top. The final touch is a squeeze of lime and extra chili garlic sauce if you’d like too!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the stock:
1 chicken carcass
8 cups water
2 cups chopped vegetable trimmings
For the broth booster:
1 tablespoon white miso paste
1 teaspoon sesame oil
1 teaspoon soy sauce
½ teaspoon chili garlic sauce
For the soup:
250 grams rice noodles
½ cup carrots, peeled and sliced
½ cup red pepper, sliced
½ cup shimeji or shiitake mushrooms
1 head baby bok choy, sliced
½ cup snow peas, trimmed
1 cup roasted chicken, chopped
For the garnish:
½ cup barbecued pork, thinly sliced
2 tablespoons chopped cilantro
1 cup bean sprouts
1 cup fresh Thai basil
1 cup fresh mint
lime wedges
Directions
Prepare stock: Place chicken carcass and bones into a medium-sized pot along with vegetables and water. Bring to a boil then reduce to simmer and cook covered for 2 hours. Strain stock through a fine sieve and reserve until use. Discard bones and vegetables.
Prepare stock booster: Place miso paste, sesame oil, soy sauce and chili garlic sauce in a small bowl and stir together until combined.
Prepare noodles: Place dried rice noodles into a large bowl and cover with boiling water. Stir noodles to prevent them from sticking together. Soak until softened, about 25 minutes. Strain before use.
To prepare soup: Bring stock to a boil. Stir in booster and whisk until dissolved. Remove pot from heat, stir in vegetables and chicken, cover and let sit for 5 minutes.
To serve: Divide cooked rice noodles between two large soup bowls. Using a slotted spoon or strainer, scoop vegetables and chicken from broth and divide evenly between the two bowls. Sprinkle with chopped cilantro and garnish top with the sliced, fanned barbecued pork. Add ladles of hot broth evenly between the two bowls. Serve immediately with bean sprouts, along with herb and lime garnishes.
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