The best soup for a cold

Brothy Noodle Soup

I don’t like calling a dish the ‘best’ unless it’s truly amazing. After having this soup last night, though, both a fellow sick friend and I felt much, much better. It’s spicy, has a rich broth, and plenty of vegetables and turkey. You could also use any other vegetables you feel like throwing in there, like diced cucumbers, onions, mushrooms, snow peas, or bean sprouts. It’s absolutely fantastic, and I highly recommend it for all those who are sick out there right now.

You start by dicing up a bunch of bok choy (or cabbage if you can’t find any) and scallions, grating some carrots, and mincing a few cloves of garlic and some ginger.


Pour some sesame oil into a saucepan or stockpot on medium heat, and once the oil is hot, cook the turkey, most of the scallions, the ginger, and the garlic until the turkey is no longer pink.


When the turkey is cooked, remove it from the pot, and add chicken stock (you can use water here, or some of each, but all broth makes it better), dried chinese noodles, the bok choy, the carrots, your spice of choice (I used garlic chili paste, though sriracha or some actual dried chili peppers would work too), some soy sauce, sesame oil, and rice vinegar. I’d recommend breaking the noodles in half, and putting them in first so they make sure to be covered completely by the liquid and soften faster. Cook until the noodles are tender, about 3-5 minutes. Return the turkey mixture to the pan and stir to combine it all.


Taste, adjust hot sauce and soy sauce for seasoning, and ladle into bowls. Garnish with reserved scallions, and enjoy!

Brothy Noodle Soup


The best soup for a cold

Adapted from Eating Well
Course Soup
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Cooking Madly


  • 2 tablespoons hot sesame oil see Note, divided
  • 1 pound 93%-lean ground turkey
  • 1 bunch scallions sliced, divided
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 6 cups reduced-sodium chicken broth
  • 3 cups thinly sliced bok choy
  • 2 large carrots grated
  • 10 ounces dried Chinese noodles see Note
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons chili garlic paste
  • 1 tablespoon rice vinegar


  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes. Transfer to a plate.
  2. Add broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high. Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine. Serve garnished with the reserved 2 tablespoons scallions.
  3. Ingredient notes: Hot sesame oil can be found in the Asian-food section of most supermarkets. Dried Chinese noodles, often used in Chinese soups and lo mein, cook up quickly and can be found in the Asian-food section of most supermarkets.


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