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Chicken and Rice Noodles in Ginger-Hoisin Broth

4 Servings

45 minutes

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Browning the aromatics—ginger and shallots—and briefly cooking a few tablespoons of hoisin sauce, develops a solid flavor base for this simple soup. You can use flat, wide rice sticks or thin rice vermicelli. Either way, cook the noodles according to the package directions, then immediately divide them among individual bowls; if left to stand, the drained noodles may stick together. If you like, serve with lime wedges and Sriracha hot sauce.



45 minutes


  • 2

    tablespoons neutral oil

  • 3

    inch piece fresh ginger, peeled and thinly sliced

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William B.
January 14, 2023
Great soup for a cold day
I followed the recipe to a T the 1st time. At the end I added some fish sauce for some depth and salt. I am making it a second time and I am using garlic hoisin sauce and will mix in a little chicken broth and a few start anises. Thank you Milk Street, love the diversity of the food you show us!
Suzanne B.
November 7, 2022
Good looking soup!
I like white meat so was wondering if you could use a rotisserie chicken.
Michael L.
November 24, 2023
clean, simple, and flavorful
Won't knock your socks off but a nice warm broth for a cold day. I added in some chicken bouillion to give it a little richer flavor.
John C M.

This recipe looks delicious--I'm making it today!

Jane Y.

What do you do with the ginger when serving? Everybody has to pick it out?

Lynn C.

Hi Jane -

If you don't want to eat the thin slices of ginger, you can leave them in your bowl or remove them from the whole batch of soup.

The Milk Street Team

Helen D.

I made this today. The broth needed salt or soy sauce. Next time I will add it before cooking the chicken. 35 minutes on such a low flame didn’t cook the thighs thru. I let it simmer a bit longer after taking the chicken off the bone and returning the chicken to the pot. The low heat gave me very tender chicken so resist the urge to crank up the heat. Once doctored with soy sauce and chili garlic sauce it was good. Being winter basil was not in season so I used cilantro as garnish. I also amped up the vegetables by putting a handful of fresh baby spinach beneath the noodles. Will make it again.

April D.

Helen - good job adapting! Depending on the intensity of the simmer - which will also depend on the strength of your burner and the pot you use - and the size of the chicken thighs, you may need just slightly more or less than the 35 minutes called for. Cilantro is a great choice instead of basil here, as well. Nice work!

The Milk Street Team