Chinese Chicken Noodle Soup with Green Tea

Chinese chicken noodle soup in a bowl.

Try this warming and nutritious bowl of noodle soup with the addition of Green Sencha Tea.  You can use a variety of noodles and skip the chicken to make it veggie. It’s the perfect healthy mid-week dinner and is full of antioxidants thanks to the green tea. 


Serves 4


  • 3 heaped tsp. Sencha Green Tea
  • 2 cups hot water
  • 3 cups chicken stock
  • 2 cloves garlic, sliced
  • 2cm knob of fresh ginger, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 5 button mushrooms, thinly sliced
  • 2 chicken breasts, sliced
  • 200 grams dried noodles (soba noodles or round egg noodles will work well)
  • 4 bok choy
  • ¼ cup coriander leaves
  • 2 tablespoons crisp fried shallots


  • Brew the green tea preferably Sencha with 1 litre of hot water. Let infuse for 3 minutes and strain into a pot.
  • Pour the green tea and chicken stock into a medium-sized saucepan and add the garlic, ginger, soy and fish sauces.
  • Bring the liquid to the boil and then reduce to a simmer. Taste the broth and season with a little salt if needed.
  • Add the mushrooms, chicken and noodles to the pan and simmer until the chicken is just cooked through and the noodles tender.
  • Cut the bok choy in half lengthways and add to the pan for the last few minutes of cooking.
  • Distribute the chicken, noodles and vegetables between 4 bowls and then pour over the liquid.
  • Sprinkle with coriander leaves and shallots to serve. Add sliced chilli if you like a little spice.
  • Serve and enjoy!
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