Chicken Noodle Soup with Vegetables & Tofu

For the Chicken

• 2 boneless, skinless chicken breasts or thighs, cut into bite\-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• ½ teaspoon black pepper
• 1/4 tsp White Pepper
• ¼ teaspoon salt

For the Soup

• 1 cup chicken broth
• 1 chicken bouillon cube
• 1/4th tsp MSG (Ajinomoto)
• 3–4 cups water
• 1–2 tablespoons cooking oil
• 1 cup baby corn, sliced
• 1 carrot, thinly sliced
• 1 cup mushrooms, sliced
• 1–2 cups cabbage, thinly sliced
• ½ green bell pepper, thinly sliced
• ½–1 cup tofu, cut into small cubes
• 150–200 g noodles of your choice
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce, or to taste
• ½ teaspoon black pepper

Optional Garnishes

• Sliced green onions
• Fresh cilantro
• Sesame seeds
• Chili oil or chili flakes
• Fresh lime juice

Marinate the Chicken

1. Cut the chicken into small, bite-sized pieces and place them in a bowl. Add the soy sauce, hoisin sauce, black pepper and salt, then mix until every piece is evenly coated.
2. Let the chicken marinate for at least 10–15 minutes while you prepare the vegetables. If you have more time, cover and refrigerate it for up to a few hours.

Prepare the Vegetables and Tofu

1. While the chicken marinates, prepare all the vegetables. Thinly slice the carrots, mushrooms, cabbage and green bell pepper.
2. Slice the baby corn into smaller pieces and cut the tofu into bite-sized cubes.
3. Keep the vegetables separated by cooking time: carrots, baby corn and mushrooms will go in first, while cabbage and bell pepper will be added later. This helps each ingredient reach the right texture.

Brown and Cook the Chicken

1. Heat a large pot over medium-high heat and add the cooking oil.
2. When the oil is hot, add the marinated chicken in a single layer. Work in batches if the pot is crowded; overcrowding causes the chicken to steam instead of brown.
3. Cook the chicken for about 5–7 minutes, turning or stirring occasionally, until the pieces are browned on the outside and no longer pink in the center.
4. Transfer the cooked chicken to a plate and set it aside. It will be added back near the end so it stays tender.

Sauté the Aromatics

1. Reduce the heat to medium. Add the minced garlic and grated ginger to the same pot, using the remaining oil and browned bits from the chicken.
2. Cook for about 30 seconds, stirring constantly, until fragrant. Do not let the garlic darken or burn.

Build the Broth

1. Pour in the chicken broth, add the chicken bouillon cube, and pour in 3–4 cups of water, depending on how much broth you prefer.
2. Stir and scrape the bottom of the pot to loosen any browned bits. Bring the liquid to a gentle simmer, then add the remaining tablespoon of soy sauce and the black pepper.
3. Taste the broth before adding any extra salt, since the soy sauce and bouillon cube may already provide enough seasoning\.

Cook the Firmest Vegetables First

1. Once the broth is simmering, add the carrots, baby corn and mushrooms.
2. Simmer for 4–5 minutes, stirring occasionally, until the carrots begin to soften but still have some resistance when pierced with a fork.
3. These vegetables should be nearly tender before you add the rest of the ingredients.

Add the Cabbage and Bell Pepper

1. Add the sliced cabbage and green bell pepper. Continue simmering for 2–3 minutes, until the cabbage begins to wilt and the bell pepper is slightly tender but still bright and crisp.
2. Avoid boiling the soup vigorously, which can make the vegetables too soft and cause the broth to become cloudy.

Add the Tofu and Cooked Chicken

1. Gently add the tofu cubes and reserved chicken to the pot. Stir carefully, especially if using soft tofu, so the cubes do not break apart.
2. Simmer for 2–3 minutes, just until the tofu is heated through and the chicken is hot again. The chicken is already cooked, so avoid simmering it for much longer or it may become dry.

Cook the Noodles

1. Add the noodles to the simmering soup only when the vegetables, tofu and chicken are ready. Cook according to the package directions, checking them 1–2 minutes before the suggested cooking time.
2. The noodles are done when they are tender but still have a slight bite. They will continue softening in the hot broth after the heat is turned off, so avoid cooking them until completely soft.
3. If your noodles absorb a lot of liquid or you plan to have leftovers, cook them separately in another pot\. Drain them and add them to individual bowls just before serving.

Taste, Adjust and Serve

1. Turn off the heat and taste the soup.

Adjust the seasoning as needed

1. Soy sauce for saltiness and umami
2. Hoisin sauce for sweetness and depth
3. Black pepper for warmth
4. Chili oil for spice
5. Lime juice for a fresh, bright finish
6. Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro or sesame seeds. Add chili oil or chili flakes for extra heat. Serve immediately while the noodles and vegetables are at their best texture.

Tips for Making the Best Chicken Noodle Soup

1. Marinate the chicken for longer.
2. Don’t skip the chicken marinade. Even a short 10minute marinade gives the chicken much more flavor than simply cooking it in the broth.
3. Cook the chicken in a single layer
4. Give the chicken pieces room in the pot so they brown instead of steaming. If necessary, cook them in batches.
5. Check chicken doneness by temperature
6. Add vegetables in stages
7. Carrots, baby corn and mushrooms need more time, while cabbage and bell peppers cook quickly. Adding them in stages keeps the vegetables tender-crisp rather than mushy.
8. Add tofu near the end
9. Tofu only needs a few minutes to heat through. Adding it late and stirring gently helps it keep its shape.
10. Don’t overcook the noodles
11. Check the noodles before the package cooking time is complete. They should be tender with a slight bite, since they continue cooking in the hot broth.
12. Be careful with salt
13. Soy sauce, hoisin sauce and chicken bouillon all contain salt, so taste the soup before adding extra salt.