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Shanghainese Noodle Soup with Tender Chicken

Feeling something nice and simple? Try these Shanghainese version of chicken noodle soup, made gluten-free using rice vermicelli!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, pasta, Soup
Cuisine: Asian fusion, Chinese
Keyword: bokchoy, chicken thigh, Rice noodle, Shanghainese
Servings: 2 people
Calories: 398kcal
Author: Brenda

Ingredients

  • 2 portions Kong Moon Vermicelli or Rice and millet ramen
  • 1 1/2 cup Baby bok choy diced into 1 cm cubes
  • 1 1/2 cup Chicken thigh diced into 1 cm cubes and mixed with 1/2 tsp salt
  • 6 cups Filtered water or light broth
  • Salt to taste
  • Green onion rings for garnish (optional)

Instructions

  • Add water or broth, and diced chicken thigh pieces to the pot, bring it to a boil
  • Add 1 tsp salt to the pot, then add the rice noodles and turn the heat low to a simmer. Stir noodles frequently with chopsticks to prevent sticking and promote even cooking
  • When noodles are cooked to desired tenderness, turn off the heat and add diced bok choy to the pot
  • Add more salt to taste if needed, stir to dissolve.
  • Garnish with green onions, serve immediately and enjoy!