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! I wouldn’t omit it completely though, since it helps balance out the saltiness of the soy sauce.

What are popular Chinese soups?

Egg drop soup, wonton soup, and hot and sour soup are all popular in Chinese restaurants. Egg drop soup has thin ribbons of egg dropped into a clear broth, wonton soup features small dumplings, and hot and sour soup usually has more complex flavors and often includes other ingredients like tofu and vegetables. Of these soups - Chinese recipes, this recipe is closest to hot and sour soup, but with less of a kick.

Is Chinese soup cheap to make?

Yes! This noodle soup recipe is super affordable, largely because we’re using seasonal produce for the Chinese soup vegetables. Cabbage is super cheap in the winter, and staple veggies like onions, carrots, celery, and mushrooms are affordable year-round. Eating seasonally 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. If you made extra pasta, use it! Add previously cooked pasta during the last couple minutes of cooking time, when the veggies are nearly done.

Quick & Easy Chinese Soup | Ready in 30 Minutes (+Video)

Name: Chinese Noodle Soup (AKA: Kung Fu Panda Soup)
Prep time: 00:15
Cook time: 00:15
Total time: 00:30
Yield: 6
Cuisine: Chinese
Ingredients: water; soy sauce; sesame oil; crush red pepper flakes; sugar; ginger; onion; garlic; carrot; celery; fettuccine or spaghetti noodles; green cabbage; mushrooms; lime; green onions; cilantro; salt; pepper

Chinese Noodle Soup (AKA Kung Fu Panda Soup)

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My kids love this Chinese soup (nicknamed Kung Fu Panda Soup) and I love that it’s full of veggies and ready in under 30 minutes! Serve a healthy, frugal weeknight meal with authentic Asian flavors.

Author: Tiffany
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 1x
Category: Soup & Salad
Method: Stove top
Cuisine: Chinese

Ingredients

Scale

8 cups water (1896
4 Tbsp soy sauce (64g)
½ tsp sesame oil (2g)
¼ tsp crushed red pepper flakes
2 tsp sugar (coconut sugar or honey) (8g)
1″ fresh ginger, minced (7g)
½ onion, any color, sliced thin (47g)
1 clove garlic, minced (3g)
1 large carrot, sliced thinly (46g)
1 rib celery, sliced thinly (38g)
4 oz fettuccine or spaghetti noodles, broken into 2″ pieces (112g)
¼ head green cabbage, shredded (284g)
2 oz mushrooms, sliced thinly (56g)
1 lime, cut into wedges (optional)
4 green onions, green parts sliced (optional)
½ bunch cilantro, chopped (optional)
salt & pepper, to taste (optional)

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Instructions

In a large pot, bring water, soy sauce, sesame oil, crushed red pepper flakes, sugar, and ginger to a boil. (If your family likes it spicy, add the full ¼ teaspoon crushed red pepper flakes.)
Meanwhile, start preparing the vegetables and pasta and add them to the Chinese soup in the order listed: onions, garlic, carrots, celery, noodles, cabbage, and mushrooms. Tip: I slice/shred the veggies and prep the pasta as the broth is heating to a boil and just add each ingredient as it’s ready.
The soup is done when the noodles and vegetables are cooked through, about 10-15 minutes.
Serve in bowls with an optional lime wedge, green onion, cilantro, salt, and pepper.

Notes

Store leftover Chinese noodle soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. If you’re planning on freezing the soup, cook the pasta separately and freeze it in a separate container so that it doesn’t get mushy from soaking up extra liquid.

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