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Chinese Noodle Soup (Kung Fu Panda Soup)

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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.

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

  1. 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.)
  2. 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.)
  3. The soup is done when the noodles are cooked through, about 10-15 minutes.
  4. Serve with optional lime wedge, green onion, cilantro, salt and pepper.

Find it online: https://dontwastethecrumbs.com/kung-fu-panda-soup/