Asian-style noodle soup that’s delicious and nutritious and makes a full meal – all done in one pot with or without chicken

What you need:

2 tablespoons oil

6-8 green onions, sliced

6 garlic cloves, minced

1/2 lb (250g) chicken breast (sliced in small pieces) – optional

4 tablespoons fresh ginger, peeled and finely chopped

3 large carrots, peeled and chopped

6 cups (1300 ml) low sodium veggie or chicken broth 

4 cups (1300 ml) of water

4 whole star anise – optional, but it does give the best flavor! (you can substitute with 5 spice powder)

4 tablespoons soy sauce

3 tablespoons tom yum paste (any Asian market will have it)

2 tablespoons soy sauce

16 oz (150g) mushrooms (cremini or white button); sliced

12 oz (250g) rice noodles (either the very thin or wider version – really up to you; you can also substitute with Udon noodles which I used in the pictutre)

10 heads baby bok choy (or 5 regular size), roughly chopped

Red pepper flakes (for topping and if you like it spicy)

How to do it:

Heat 1-2 tablespoons oil in a large pot at medium heat.

Add sliced chicken pieces and 1 tablespoon tom yum paste, stir, cover the lid and let cook for about 3 minutes

Add garlic, ginger and carrots, stir and cook for another 3 minutes

Add the veggie/chicken stock and water and bring to a simmer

Add the star anise, soy sauce and remaining two tablespoons tom yum paste, stir so the tom yum paste dissolves. Cover and continue to simmer for 10 minutes

Add sliced green onion (white and green parts) and let simmer for another 5 minutes; add the soy sauce

Add the mushrooms and uncooked noodles, and let cook at low heat for 5minutes

Add bok choy, stir carefully and let cook for another 2-3 minutes or until the noodles are tender. Season to taste with salt and pepper.

Garnish soup with hot pepper flakes and serve hot!

Enjoy!