Slow-Cooked Asian-Inspired Rice Noodle Soup

Slow-Cooked Asian-Inspired Rice Noodle Soup


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Looking for a more exotic meal to cook up in your crockpot tonight? We've got an Asian-inspired soup enhanced by select herbs and spices that's filled with rice noodles and scallions, and topped with slices of hard-boiled eggs.

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Time needed

15 min preparation + 8 hour cooking

Serving Size / Yield

4-6 servings


  • 3 C. Chicken Broth
  • 1/4 C. Shaoxing Rice Wine
  • 3 Tbs. Light Brown Sugar
  • 4 Garlic Cloves, smashed
  • 1/2 tsp. Ground Ginger
  • 1 tsp. Anise Seed, crushed
  • 1/2 tsp. Kosher Salt
  • 3 Scallions, white and light green parts only, chopped
  • 3 1/2 oz. Rice Noodles, uncooked
  • 3 Eggs

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In a large slow cooker, combine the chicken broth, rice wine, brown sugar, garlic, ginger, anise seed, salt, and scallions, and mix well. Cover and cook on low for 8 hours. Stir in the rice noodles. Cover and cook for 10 more minutes, or until noodles are tender. Set crockpot to warm.
Place the eggs in a large saucepan over high heat. Cover eggs with 1-2 inches of cold water. Once the water reaches a roiling boil, turn off the heat, leaving the saucepan atop the burner. Cover pot and let sit 10-12 minutes. Strain water out of pan and run cold water over the eggs to prevent further cooking. Peel and slice hard-boiled eggs, and serve atop the soup.

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