Lemongrass Chicken Noodle Soup

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We are fortunate to have famed Chef Nobu Matsuhisa’s fragrant and light chicken broth in our recipe basics. We carefully crafted this year-round dish that keeps the flavors of chicken and lemongrass right up front, but turned it into a soul warming, soothing all-in-one that is great for weeknights. We’ve given suggested specific alternatives for the garnishes, so it can meet many dietary needs and still keep the essence of this dish.


Lemongrass Chicken Noodle Soup

  • 6 cups Chef Nobu’s chicken stock (2 recipes) or mild, low-sodium chicken broth
  • 3 tablespoons white miso paste
  • 1 lemongrass length, 2 inches long, white only, outer layers removed, lightly smashed
  • 3 tablespoons low-sodium soy sauce (gluten-free is just fine, but omit any extra salt)
  • 1 cup fresh baby corn, cut into 1-inch pieces
  • 1 cup firm or extra-firm tofu, drained and pressed, cut into 1-inch cubes
  • 1 cup fresh snow peas, strings removed, cut into 1-inch pieces
  • ½ cup shiitake or button mushrooms, sliced very thinly (optional)
  • 1⅔ cup uncooked thin cellophane noodles


  1. In a small stockpot, warm the stock over moderate heat, covered, until thoroughly heated through. Stir in the white miso paste and mix until thoroughly dissolved.
  2. Add the lemongrass and soy sauce and mix well. Taste for salt and pepper and add as you like.
  3. Uncover and allow the mixture to come to a gentle boil. Remove and discard the lemongrass. Reduce the heat moderately low and add the corn, tofu, snow peas, and mushrooms.
  4. Add the cellophane noodles and cook according to the package directions, 5 to 6 minutes.
  5. Serve immediately.

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