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My kids love Chinese Noodle Soup (AKA: Kung Fu Panda Soup) & I love that it’s ready in less than 30 minutes! A perfectly healthy & frugal weeknight meal with authentic Asian flavors. Serve with my Instant Pot Beef and Broccoli.
I love soup. Love, love, LOVE soup.
My family, on the other hand… not so much.
To them, there’s no difference between and Minestrone. Other than the noodles, of course.
“It’s just soup,” they tell me. Bleh.
And they much prefer to have the same soup over and over again. They’ll take Tomato Basil Soup ANY day of the week. In fact, once when I was sick, Mr. Crumbs and the kids made dinner for me.
We hadTomato Basil Soupand grilled cheese (made withMan Bread, of course)for a whole week! I’m still not sure if I’m ready to have tomato soup again…
Personally, I like variety. My inner adventurous eater NEEDS variety.
I’m talking about BOLD flavorsso it doesn’t feel like I’m eating a bowl of boring vegetables in chicken stock.
Which is fine every now and then, but not every week.
Tortilla Soup is a good example of what I’m talking about. It’s spicy and filling all on its own, butwhen you add sour cream, cheese, crushed tortilla chips and cilantro (which, you really should add ALL of them), it’s a big bowl of hearty deliciousness that I can’t help but haveseconds of.
That’s what Kung Fu Panda Soup is. Something bold,different and definitely not like most other soups on our menu.
I know your family will love it as much as mine does!
Quick & Easy Chinese Noodle Soup
Not only will the whole family love this recipe, it’s also great because it’s:
- Quick & Easy. Between your prep time and cook time, you will have dinner on the table in 30 minutes!
- Healthy. Using only real food ingredients, this soup is much healthier than store-bought soups.
- Authentic Asian flavors. Between the sesame oil, soy sauce, mushrooms, cabbage, garlic and ginger, this recipe tastes deliciously authentic. YUM!
Ingredients for Chinese Noodle Soup
- water
- soy sauce or liquid aminos
- sesame oil
- crushed red pepper flakes
- sugar ( I use coconut sugar or honey)
- fresh ginger + onion + garlic
- carrot + celery
- fettuccine or spaghetti noodles
- green cabbage + mushrooms
- lime
- green onions + cilantro (optional)
- salt & pepper, to taste
Notes on Chinese Soup Ingredients:
- Dark soy sauce can be used in this recipe, if that is what you have on hand. It’s more concentrated than lighter soy sauce, so start with a little less. You can always add more later.
- For gluten free soup, sub in rice noodles rather than pasta noodles. Also be sure to choose gluten free soy sauce or liquid aminos.
- Some people like to add oyster sauce to Chinese noodle soup recipes. I didn’t for this recipe, but you can always try it to add another level of richness.
- Fresh ginger really shines in this recipe, but dried can work if you’re absolutely in a pinch. Use 1-2 teaspoons, to taste. (One trick to keep fresh ginger readily available is to freeze it! Find out how in this tutorial.)
Psst! Want to kick this soup up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
Can I omit the sugar in Chinese Noodle soup?
I’ve made this recipe with both coconut sugar and honey and didn’t have a preference either way. Feel free to use either one!
Can I use chicken broth instead of water in Chinese Soup?
I first made this recipe with homemade chicken stock and then tried it again with water. I thought the flavor of the stock was overpowering in the soup, so I preferred the water instead.
A mild vegetable stock might work okay, but I recommend trying it with just water the first time so you can gauge the intended flavor of the soup.
How to Make Chinese Noodle Soup (AKA: Kung Fu Panda Soup)
- In a large pot, bring 8 cups water + 4 Tbsp soy sauce + ½ tsp sesame oil + 1/8 tsp crushed red pepper flakes + 2 tsp sugar + 1 clove ginger to a boil. (If your family likes it spicy, add the remaining 1/8 tsp crushed red pepper flakes.)
- Meanwhile, start preparing the vegetables and add them to the soup in the order listed.
- The soup is done when the noodles are cooked through, about 10-15 minutes.
- Serve with optional lime wedge, green onion, cilantro, salt and pepper.
Is Chinese Soup Cheap to Make?
Yes! This noodle soup recipe is super affordable. Why?
The answer is easy: because we’re using seasonal produce. Cabbage is super cheap in the winter, and staple veggies like onions, carrots, celery and mushrooms are affordable year-round. As you can see, eating seasonal really does save money!
Can I use leftover spaghetti for Chinese Noodle Soup?
Yes! Please use your leftover spaghetti or fettuccine from another recipe on your meal plan. Perhaps you made Slow Cooker Hearty Spaghetti the day before? If you made extra pasta, use it!
Additional Chinese Soup Recipe Tips
Remember, you can plan an extra batch of pasta on your meal plan, just so you’ll have it ready for your Chinese soup recipe!
Also, since you probably can’t buy just 2 ounces of mushrooms, I recommend pairing this soup with Autumn Rice Pilaf on your meal plan. If you still have some left, make risotto and add mushrooms, or caramelize them with onions for a simple chicken cheesesteak sandwich!
What to Serve with Chinese Noodle Soup?
- Beef and Broccoli
- Instant Pot Korean Beef
- 30 Minute Cashew Chicken
- Weeknight Vegetable Stir Fry
- 15 Minute Kung Pao Chicken
More Quick & Easy Soup Recipes
- Instant Pot Chicken Noodle Soup
- Curried Butternut Squash Soup
- Homemade Cream of Celery Soup
- Homemade Cream of Mushroom Soup
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Chinese Noodle Soup (Kung Fu Panda Soup)
My kids love Chinese Noodle Soup (AKA: Kung Fu Panda Soup) & I love that it’s ready in less than 30 minutes! A perfectly healthy & frugal weeknight meal with authentic Asian flavors. Serve with my Instant Pot Beef and Broccoli.
- Author: Tiffany
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Soup & Salad
- Method: Stove top
- Cuisine: Chinese
Ingredients
Scale
- 8 cups water
- 4 Tbsp soy sauce
- 1/2 tsp sesame oil
- 1/8 – 1/4 tsp crushed red pepper flakes
- 2 tsp sugar (coconut sugar or honey)
- 1” fresh ginger, minced
- 1/2 onion, any color, sliced thin
- 1 clove garlic, minced
- 1 large carrot, sliced thinly
- 1 rib celery, sliced thinly
- 4 oz fettuccine or spaghetti noodles, broken into 2” pieces
- 1/4 head green cabbage, shredded
- 2 oz mushrooms, sliced thinly
- 1 lime, cut into wedges (optional)
- 4 green onions, green parts sliced (optional)
- 1/2 bunch cilantro, chopped (optional)
- salt & pepper, to taste (optional)
Instructions
- In a large pot, bring 8 cups water + 4 Tbsp soy sauce + ½ tsp sesame oil + 1/8 tsp crushed red pepper flakes + 2 tsp sugar + 1 clove ginger to a boil. (If your family likes it spicy, add the remaining 1/8 tsp crushed red pepper flakes.)
- Meanwhile, start preparing the vegetables and add them to the soup in the order listed. (Tip: I slice/shred as the broth comes to a boil and just add each ingredient in as it’s ready.)
- The soup is done when the noodles are cooked through, about 10-15 minutes.
- Serve with optional lime wedge, green onion, cilantro, salt and pepper.
Keywords: Kung Fu Panda Soup
I’m always looking to add to our soup collection. What’s your favorite soup recipe?
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