David Chang’s Chinese Chicken Noodle Soup

David Chang's Chinese Chicken Noodle Soup Recipe // Dula Notes

I started watching the PBS show, “Mind of a Chef,” on Netflix and season 1 follows David Chang of New York’s famed Momofuku restaurants. He has a cult following for popular dishes like ramen and steamed pork belly buns. Since opening the first Momofuku in 2004, he’s made an impact on the food world by simultaneously respecting and disregarding tradition to create a new take on Asian-American food. His unique, unapologetic style is something that I gravitate towards.

David Chang's Chinese Chicken Noodle Soup Recipe // Dula Notes

In the episode entitled “Simple,” Chang makes a Chinese Chicken Noodle Soup that I just had to make. It came together in four t.v. minutes and looked very approachable. And you know what? It is. Not 4 minutes easy, but doable. There is more inactive time than active time and I recommend making the broth on a Saturday or Sunday while you’re home doing other things and then having the finished soup for an easy weeknight meal.

The secret to David Chang’s version is that the vegetable broth and chicken broth is cooked separately and mixed to your personal taste. Something I’d never thought about before, but it’s true that American chicken soup is overwhelmed by carrot and celery flavor. That has its own charm, too, but this is a great new take. The garnishes are up to you, but I kept it simple with a soft-poached egg, sliced scallions and a drizzle of sriracha. Michigan just received its first blanket of snow and this chicken soup is just the thing to cozy up to when it’s cold outside.

David Chang's Chinese Chicken Noodle Soup Recipe // Dula Notes

23 Notes Leave a Note

    • I completely agree, Amy! I’ll never get around to making his complex recipes, but this simple chicken soup is more my speed 🙂

  1. I’m a big fan of David Chang’s cooking and this soup sounds like something I’d like to try. I like when chefs put out recipes that you’re like, ‘yeah! I can do this!’

    • I love how “Mind of a Chef” gives us a snippet into David’s personality and how it relates to his cooking philosophy. I have never made classic chicken noodle, but somehow this Chinese chicken noodle soup sent me right into the kitchen!

  2. This is the chicken noodle soup I grew up with! It’s a popular street food where I’m from because of the easy assembly, and is typically served with steamed buns. We call the combo chicken mami (the noodles) and siopao (the buns). I like the sweet potato and beans steam buns to go with it. To add more flavor, some add crushed chicharon, which is I guess is called chicharones here, which is fried pork rinds.

    • I’m very jealous, Kris! I wish I grew up with that kind of food! The sweet potato and bean steam buns and crushed chicharon sound like excellent additions.

  3. Thanks so much for this. I watched the show on Netflix and kept rewinding it to get the recipe. Thanks for your effort. ~Judith

    • That’s great to hear, Kathleen! When I saw ‘Mind of a Chef’ I just knew I had to give it a go. I tried the dijon buttered popcorn last night and it’s SO GOOD. Thanks for sharing!

  4. Thank you, thank you for posting this. I have been burning through the episodes on Netflix and was going to re watch “Simple” to take notes. I figured correctly someone already did. I can’t wait to try this. You did a great job organizing this recipe.

    • Thanks, Sean! I figured I wouldn’t be the only one craving specifics on his soup and so I’m glad you found it helpful.

  5. After removing the chicken, it says to “continue” boiling both broths, but you were previously only simmering them. Should they be increased to a boil for the last 2 hours or should they be simmered?

    • Hi Paul, bring both broths back to a low boil for the last 2 hours. You don’t want them sputtering, but you want the broth to reduce and become more flavorful. Great question.

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