Hoisin Chicken Noodle Soup

An Asian inspired Hoisin Chicken Noodle Soup, a glorious Hoisin Chicken breast and Swiss chard in a noodle broth. This dish is a bit of a homage to Wagamama a place I liked for quick and simple food in the UK. 

This dish is a bit of an homage to Wagamama a place I liked for quick and simple food in the UK, an Asian inspired Hoisin Chicken Noodle Soup.

Hoisin Chicken Noodle Soup.

It was nice to settle down to a bowl of simple Hoisin Chicken Noodle Soup for dinner this evening. Especially after spending 10 days of eating out in overly generous Hungarian Restaurants!

I have to say I am refreshed and ready to ‘rock & roll’ again. I have spent 10 days of relaxing in thermal spas, consuming a little too much beer and generally schlepping around the Hungarian countryside.

Although I may have been a little too lazy as the 4 1/2 hours it took me to mow the grass in our garden today nearly killed me. So this light but still substantial chicken noodle soup recipe really ticked all the boxes.

This dish was inspired by many a lunch or early evening nosh downs in a chain restaurant in the UK called Wagamama. It was a canteen kind of affair with shared tables and food being delivered when it was cooked.

But the thing it did exceptionally well was superb quick and relatively affordable Asian food. They specialised in lovely bowls of noodle soup and a glazed hoisin chicken noodle soup was always my favourite.

So I kinda took a punt at making myself years ago. After a little experimentation and some trial and error, I came up with this dish.

There are so many derivations you can play with on this recipe, in fact, I have a loosely related BBQ Pork Ramen recipe too!

As a result, I substituted with chard which has a beautiful iron-rich flavour, but you could add spinach or kale.

This dish is a bit of an homage to Wagamama a place I liked for quick and simple food in the UK, an Asian inspired Hoisin Chicken Noodle Soup.

What Is Hoisin Sauce?

Hoisin Sauce is a sweet and salty sauce sometimes referred to as Chinese Barbecue Sauce. It is used widely in Asian recipes and has a very distinct flavour.

Its main ingredients are fermented soy, vinegar, a sweetening agent, garlic, ginger and Chinese Five Spice.

I love the stuf, it is the main constituent of the sauce closely associated with shredded duck and pancakes. It also forms the base of my slow cooker char siu pork rib recipe.

Bizarrely enough the name in Cantonese and Mandarin apparently translates to Seafood… Despite the fact that the recipe contains no seafood at all.

In all fairness, my toad in the hole recipe contains no toads… I promise!

I have to confess to cooking this fairly regularly. But the reason I have not posted it here on my blog is that I really did not have anything appropriately photogenic to serve it in.

However whilst we were in Budapest on Saturday we needed to stock up our ‘Asian & Indian’ supplies. I noticed these bowls and thought I could do something with them and I think they work superbly.

We managed to splash out more than 50% more of our fixed monthly outgoings in my favourite Asian store. So expect plenty more stuff from a similar place to this chicken noodle soup in the near future.

This dish is a bit of an homage to Wagamama a place I liked for quick and simple food in the UK, an Asian inspired Hoisin Chicken Noodle Soup.

Asian Soup Recipes.

My love of soup is well documented here on my website and this chicken noodle soup is just one of my many Asian soups.

Whether it is a classic Hot and Sour Soup or something like my leftover roast chicken Asian soup they are among my favourites.

Food from Asia often features my favourite food profiles, hot, sour, sweet and Salty or has at least 3 of those elements.

Ingredients like soy sauce or fish sauce offer up the salty elements, the sour is often from ingredients like rice wine or mirin. With the sweetness coming from something like hoi sin sauce or often sugar!

You can add chilli to many of these recipes to go the full hog with those flavour profiles!

This dish is a bit of an homage to Wagamama a place I liked for quick and simple food in the UK, an Asian inspired Hoisin Chicken Noodle Soup.
Hoisin Chicken Noodle Soup

Hoisin Chicken Noodle Soup

Yield: 2 Servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

This dish is a bit of an homage to Wagamama a place I liked for quick and simple food in the UK, an Asian inspired Hoisin Chicken Noodle Soup.

Ingredients

  • 2 Tsp Hoisin Sauce
  • 1 Tsp Dark Soy Sauce
  • 1 Tsp Fish Sauce
  • 1 Tsp Mirin
  • 300 g Chicken Breasts
  • 500 ml Chicken stock
  • 20 g Ginger, Peeled and sliced into thin batons
  • 4 Garlic Cloves, Minced
  • 1 Star Anise
  • 1 Egg, Boiled
  • 1/2 Tbsp Miso paste
  • 75 g Swiss Chard Leaves, Roughly shredded
  • 100 g Egg Noodles

Instructions

  1. Mix together the hoisin sauce, Dark Soy, Fish Sauce and mirin to form and use it to coat the chicken breasts and allow to marinade for 1 hour
  2. Bring together a standard chicken stock with the ginger, garlic and star anise and allow the flavours to infuse on a low heat whilst the chicken is cooking
  3. When marinaded cook the chicken breast over a medium high heat in a frying pan with a touch of oil until cooked which should take about 10-12 minutes, naturally longer if you have a larger piece of meat, when cooked set aside to rest
  4. Bring a pan of water to the boil and add one egg and boil to just beyond soft which should take 6 minutes
  5. Whilst the egg is boiling stir in the miso paste into the stock mixture and remove the star anise
  6. Add your egg noodles to the simmering stock and after 1 or 2 minutes stir in the swiss chard leaves
  7. To assemble slice your chicken fairly thinly and then spoon out the chard, noodle and stock mix into a bowl, then lay on the chicken breast and finally add half a boiled egg into each bowl

Notes

I usually batch freeze my chicken stock in 250ml servings and if I want an Asian style broth I will infuse with flavourings at a later date. Adapted from Wagamama

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 500 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 243mg Sodium: 1202mg Carbohydrates: 32g Fiber: 2g Sugar: 8g Protein: 61g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

56 thoughts on this Recipe:

  1. I love Wagamamas but sadly we don’t have it here in Italy, so thank you Brian! I’ve put this on my recipe bucket list because it sounds so delish!

    Reply
    • Same here in Hungary Jacqueline so I have to make my own… Although I do not miss the communal benches and food arriving when ever it is ready 😉

      Reply
  2. Your time away sounds amazing, but I’m with you when it comes to getting back on track, and need quick and healthy meals! I have all the ingredients to make this, even the fish sauce. Yay!

    Reply
  3. Wow this sounds amazing! I love all of the flavor combinations you put together. I may try that this evening with the fresh chicken stock I have sitting in the fridge! I don’t have any swiss chard so maybe I’ll supplement with some spinach or kale!

    Reply
  4. I can’t believe the colour you got on that chicken; it looks divine, Brian! I was lucky enough to find a little shop in Toronto that stocks vegetarian versions of all types of sauces, so I can easily make this dish now. I’m having chicken; John.e can have tofu. 😉

    Reply
    • Superb, I love finding little stuff in stores, I found some pomegranate molasses last weekend, queue lots of middle eastern stuff coming your way 🙂

      Reply
  5. I absolutely love to experiment with Asian recipes at home but have never in my life purchased fish sauce. First time for everything!

    Reply
    • Never purchased fish sauce 😮 You must find your way to an Asian store right now and get some, it is one of those ingredients that adds so much to a dish without being able to taste it, what ever you do though, don’t test it… From a spoon it is one of the fugliest things you have ever tried, stick it in a dish however and it becomes magic!

      Reply
  6. Eating out is overrated. I love it, don´t get me wrong, but I totally get what you´re saying that after 10 days of eating out you were ready to eat something wholesome and healthy like this hoisin chicken noodle soup!!

    Reply
    • Totally with you, eating out is a great treat but 10 days in a row, particularly in overly generous Hungarian restaurant definitely takes its toll 😉

      Reply
  7. When it gets chilly, we tend to crave more Asian flavors (strange, but true). Definitely pinning this for later!

    Reply
    • I can see Asian flavours and colder weather working, there are lots of warming aromats that provide their own version of central heating like ginger & five spice… I don’t think it is strange at all 😀

      Reply
    • Thanks Jennifer, I love this dish a bit of an all rounder, quite a show stopper but easy enough to scale up and feed as many as you like, hope you enjoy it as much as we do.

      Reply
  8. I think the bowls look great with this dish as well. Sounds like you had a great time on your trip and the soup looks amazing!! 🙂

    Reply
  9. This soup looks incredible. I adore hoisin sauce, and I can only imagine how delish this tastes on a chilly fall day. So yum! Must try soon 🙂

    Reply
  10. This is such an inviting bowl Brian!! Its been raining incessantly in my part of the world.. and this looks like just the thing to have! Thanks for joining us at #saucysaturdays 🙂

    Reply
  11. Brian, that’s a beautifully presented bowl of goodness. Wagamamas is alright, but I’d be amazed if your noodle soup isn’t far superior to theirs.

    Reply
  12. I saw this on Saucy Saturday’s and just had to stop by – this soup looks way too good! I’m with you – I’m ready for some cooler weather and all the food that goes along with it. I’m so excited that it’s finally soup weather (or at least I think so) because now I get to make things like this! There is just something seriously comforting about sitting down with a warm bowl of soup on a cold day!

    Reply
    • Thanks for popping by Sarah, glad you like the dish, I love soup all year round but could not agree more about an Autumn or winters day a beautiful bowl of soup and what ever the elements are doing seem to fade into nothingness!

      Reply
  13. This is so timely, Brian! It has been raining cats and dogs for several days in the metro and I have been gorging more and more noodle soup.

    Reply
  14. I’m so ready for Fall and soup season, too! So done with summer 🙂 This looks like such a comforting bowl of soup —

    Reply
    • There are no rules here so fill yer boots however I would suggest you may not get a second invite to some peoples homes 😉 I believe Hoisin sauce is vegetarian but I would double check the label just to be sure, you could swap out the chicken stock for vegetarian, the grilled chicken for grilled tofu and then it just depends how you feel about fish sauce, if you don’t want to use it you could kind of replace with light soy for the seasoning but the flavour will change slightly.

      Reply
    • Thanks Karen, this sort of thing is a go to meal at least once a week and just change it up to what ever is good and fresh at the time.

      Reply
  15. I really want to learn this recipe. My husband and I are alone now, without picky kids, so I am free to experiment! This is a direction of cooking I want to go! Looks so delicious! And easy, and tasty!

    Reply
    • Thanks Diane, I started playing around cooking things like this when I left the UK and it is such a simple quick way of cooking, infinitely flexible and I suppose quite healthy too… And all that matters is that it always tastes wonderful, works wonders with fish and seafood.

      Reply
  16. Your photography is just stunning!! And this looks like my kind of soup…healthy, tasty and simple to make! Thanks for posting Brian!

    Reply
    • Thanks Renee, it is pretty healthy I guess but really packs a punch with flavour which was much needed after gorging on to much food whilst taking a break for 10 days.

      Reply
  17. I don’t cook Asian dishes much, but this one seems delicious and not too difficult.. not to mention beautiful!! Who doesn’t love a little twist on chicken noodle soup!?

    Reply
    • Thanks Whitney, it really is incredibly simple to make and you can change up to broth really simply… No matter what the occasion chicken soup is always needed!

      Reply
  18. This looks beautiful Brian! 🙂 Hoisin is one of my husband’s favourite sauces (He would put it on everything if he could!) and he would LOVE this!!

    Reply

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