Char Siu Noodle Soup
Wontons, noodles, soup. I don't know of a more comforting combination.
This lovely noodle soup can be a weeknight treasure, or a Sunday reward, depending on how you proceed. Several separate ingredient require a bit of hard work ; the Char Siu, the broth and the garlic oil need to be homemade -except if you can get your hands on tasty Char Siu. Hell, you can even make homemade wontons if you're motivated enough.
As a former financial analyst, I've always been fond of yield analysis. What matters most is not the upfront effort, nor the overall absolute cost ; it's the yield -basically here, the ouput to input ratio. I'd gladly invest 4h in my kitchen to get a dozen of delicious ready-meals to assemble !
That's typically what this kind of recipe is about. Once each component is ready, it keeps well in the either the freezer (Char Siu, broth) or the fridge (garlic oil). You'll have enough for delicious noodle soups, to assemble within 15 minutes any day of the week ! The dream !
Noodle soup is what I long for on a tiring weekday, when I'm in need of self-care. It's usually a spicy Szechuan soup ; but ever since going to Thailand, I've become fond of clear broths -more subtle and balanced,
Thai noodle soups often looks deceptively neutral. Well, they are not ; get ready for a Thai masterclass on balance. Not only does this delicate Thai clear pork broth show a banging depth of taste thanks to slow-cooked bones and fish sauce addition ; it gets some kick and tang from vinegar and chilies, and some freshness with cilantro and scallions.
Add amazeballs Char Siu, a bit of garlic oil, and thin, bouncy noodles : you're in for a great, great time!
Char Siu Noodle Soup - Recipe
Ingredients - Advice & key points
- Use the recipe for the Thai clear pork broth ; I really do not recommend using a premade broth for this specific recipe, as the broth is absolutely key in the delicate flavours of this dish.
- You can either buy Char Siu from your local Asian store, if they have some, or use my Char Siu recipe.
- Feel free to skip the wontons, the noodle soup by itself slays.
- I highly recommend making the garlic oil, as it adds a subtle key flavour to the dish. It only requires around 10 minutes.
Let's get soupy!
An amazing soup, especially for my non-spicy team, with a savoury, delicate broth that is deceptively flavourful in spite of its beautiful clear colour.
- 400 milliliters broth (see recipe for Thai Clear Pork Broth)
- 7 Char Siu slices
- 85 grams thin wonton noodles (cooked according to package instructions)
- 4 soup wontons (optional, frozen or homemade)
- 1/2 mini bok choy
- 1 tablespoon minced scallions
- 1 teaspoon garlic oil (see my Thai Fishballs Noodle Soup recipe)
- sugar (to taste)
- white pepper (to taste)
- chili vinegar (to taste, see my Prik Nam Som recipe)
- fish sauce (to taste)
- Prep your broth, Char Siu and garlic oil (if choosing homemade)
Make your broth following this Thai clear pork broth recipe.
For homemade Char Siu, follow this Char Siu Pork recipe.
For garlic oil, follow the recipe included in the Thai fishballs noodle soup recipe.
- Prep your ingredients
Mince your scallions.
Cook according to package instructions your wontons first, then your noodles.
Blanch your mini bok choy 1mn.
Strain it all.
Don't forget to salt your boiling water, or the noodles will be bland. - Heat up the broth simultaneously
While your noodles, wontons and bok choy cook, bring your broth to a slow boil.
- Serve !
To each bowl, add your noodles, wontons & mini bok choy.
Ladle the broth with broth, then add Char Siu slices, garlic oil, chopped green onions and cilantro, white pepper, chili vinegar (or regular white vinegar) & fish sauce for added tang/saltiness if so wished.
Et voilà !! You're done !
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.