I make this recipe when I need the ultimate comfort food in a flash. It’s incredibly simple, deeply satisfying, and feels like a warm hug in a bowl, proving that the best meals don’t have to be complicated.
My 10-Minute Comforting Poached Egg Noodle Soup
I’ve perfected this method to create a clear, flavorful broth, perfectly cooked noodles, and tender poached eggs all in one pot in about ten minutes. It’s my go-to recipe for a nourishing and speedy meal any time of day.
Why you’ll love this recipe:
- Unbelievably Quick: From pantry to table in just 10 minutes, making it perfect for busy mornings or a lazy lunch.
- Minimal Cleanup: You essentially use one pot for everything, which means less time washing dishes.
- Simple & Satisfying: With just a handful of pantry staples, you can create a meal that is both light and deeply comforting.
- Totally Customizable: This recipe is a fantastic base that you can easily adapt with your favorite proteins, veggies, or spices.
Ingredients:
- 80-100g dried noodles
- 2 eggs
- 1 tsp chopped green onions
- 2 tsp light soy sauce
- ½ tsp dark soy sauce
- 1 tsp sesame oil
- A pinch (about 1g) white pepper (or black pepper)
- A pinch (about 1g) salt
- 500ml water (for boiling noodles, or enough to cover noodles completely)
Instructions:
Step 1: Prepare the seasonings in advance to avoid rushing (1 minute)
Take your serving bowl and add 1 tsp chopped green onions (reserve a little for final garnish), 2 tsp light soy sauce, ½ tsp dark soy sauce, 1 tsp sesame oil, a pinch of white pepper, and 1g salt. Mix gently with chopsticks to let the flavors combine. This allows the seasonings to meld and release their flavor more easily once the hot broth is added.
Step 2: Poach the tender eggs (4 minutes. Key: Fully cooked yolk + intact egg white)
Prep for poaching: Take a small saucepan and add a small bowl of water (about 150ml). Heat over medium heat until small bubbles appear (the water is about to boil but not at a full rolling boil, around 80-90°C). Crack 1 egg into the water (Let eggs sit out for 5 minutes to come to room temp to prevent the white from contracting rapidly and becoming ragged).
Set and poach: Once the egg is in, turn off the heat, cover the pot with a lid, and let it poach for 3 minutes (Poaching allows the yolk to cook through slowly while keeping the white tender, not rubbery).
Finish cooking: After 3 minutes, remove the lid, turn the heat to low, and cook for another 2 minutes (This ensures the yolk is fully cooked, avoiding a runny center, which is especially suitable for those with sensitive stomachs). Use a slotted spoon to remove the poached egg and place it on a plate for later. Repeat for the second egg.
Step 3: Cook noodles & assemble the broth (5 minutes. Key: Non-clumpy noodles + hot broth)
Noodle cooking tips: Don’t wash the saucepan used for the eggs. Just add enough fresh water (about 500ml, enough to fully submerge the noodles) and bring to a boil over high heat. Once boiling, add 80-100g of dried noodles. Gently stir with chopsticks to prevent them from sticking to the bottom. Keep boiling for 3-4 minutes (adjust based on noodle thickness; 3 min for thin, 4 min for medium-thin. Cook until no hard core remains, but don’t overcook or they’ll become mushy).
Season broth & assemble: Just before the noodles are done, ladle 2-3 tablespoons of the boiling noodle water into the bowl with the pre-mixed seasonings. Stir quickly with chopsticks to fully dissolve the seasonings and create a flavorful broth (The water must be boiling hot to properly release the aromas of the seasonings). Using chopsticks, transfer the cooked noodles to the broth bowl. Gently separate them to prevent clumping. Finally, place the poached eggs on top of the noodles. If you reserved some green onions, sprinkle them on top for garnish. Your steaming hot bowl of Poached Egg Noodle Soup is ready!
Notes:
- Secret to intact poached eggs: Don’t add the egg when the water is at a full boil (with large bubbles). Use water that is “shimmering” with small bubbles. After adding the egg, do not stir. Immediately turn off the heat and cover the pot.
- Tips for a more flavorful broth: For a more robust broth, you can add 1 slice of ginger or 1 small spring onion section to the water while boiling the noodles. Use this infused water for the broth.
- How to prevent clumpy noodles: Use plenty of water for boiling. Add noodles only after the water is boiling, and stir 2-3 times during cooking. Do not rinse the cooked noodles.
- Flavor variations: Add 1 tsp of Chinese black vinegar and 1 tsp of chili oil to the seasoning mix for a spicy and sour version. Add greens like spinach or lettuce to the noodle water for the last 10 seconds of cooking.
- Lazy simplification: Crack the eggs directly into the boiling noodle water just before the noodles are done. Cook until set. This saves time and skips the separate poaching step.
Frequently Asked Questions
Q: Can I use a different type of noodle?
A: Absolutely! This recipe works with any quick-cooking noodle like ramen, udon, somen, or even rice vermicelli. Just adjust the cooking time according to the package directions.
Q: How can I make this more of a complete meal?
A: It’s easy to bulk this up! Add shredded cooked chicken, a few shrimp, or some tofu puffs when you add the broth. Stir in some baby spinach or bok choy with the noodles in the last minute of cooking.
Q: My poached egg broke! What did I do wrong?
A: The most common reasons are: 1) The water was at a rolling boil instead of a gentle simmer. 2) The egg wasn’t fresh. 3) You stirred the water after adding the egg. Just try again – even a broken egg will still taste great in the soup!
Easy Comforting Noodle Soup with Eggs
Ingredients
- 80-100 g dried noodles
- 2 eggs
- 1 tsp chopped green onions
- 2 tsp light soy sauce
- ½ tsp dark soy sauce
- 1 tsp sesame oil
- A pinch about 1g white pepper (or black pepper)
- A pinch about 1g salt
- 500 ml water for boiling noodles, or enough to cover noodles completely
Instructions
Step 1: Prepare the seasonings in advance to avoid rushing (1 minute)
- Take your serving bowl and add 1 tsp chopped green onions (reserve a little for final garnish), 2 tsp light soy sauce, ½ tsp dark soy sauce, 1 tsp sesame oil, a pinch of white pepper, and 1g salt. Mix gently with chopsticks to let the flavors combine. This allows the seasonings to meld and release their flavor more easily once the hot broth is added.
Step 2: Poach the tender eggs (4 minutes. Key: Fully cooked yolk + intact egg white)
- Prep for poaching: Take a small saucepan and add a small bowl of water (about 150ml). Heat over medium heat until small bubbles appear (the water is about to boil but not at a full rolling boil, around 80-90°C). Crack 1 egg into the water (Let eggs sit out for 5 minutes to come to room temp to prevent the white from contracting rapidly and becoming ragged).
- Set and poach: Once the egg is in, turn off the heat, cover the pot with a lid, and let it poach for 3 minutes (Poaching allows the yolk to cook through slowly while keeping the white tender, not rubbery).
- Finish cooking: After 3 minutes, remove the lid, turn the heat to low, and cook for another 2 minutes (This ensures the yolk is fully cooked, avoiding a runny center, which is especially suitable for those with sensitive stomachs). Use a slotted spoon to remove the poached egg and place it on a plate for later. Repeat for the second egg.
Step 3: Cook noodles & assemble the broth (5 minutes. Key: Non-clumpy noodles + hot broth)
- Noodle cooking tips: Don't wash the saucepan used for the eggs. Just add enough fresh water (about 500ml, enough to fully submerge the noodles) and bring to a boil over high heat. Once boiling, add 80-100g of dried noodles. Gently stir with chopsticks to prevent them from sticking to the bottom. Keep boiling for 3-4 minutes (adjust based on noodle thickness; 3 min for thin, 4 min for medium-thin. Cook until no hard core remains, but don't overcook or they'll become mushy).
- Season broth & assemble: Just before the noodles are done, ladle 2-3 tablespoons of the boiling noodle water into the bowl with the pre-mixed seasonings. Stir quickly with chopsticks to fully dissolve the seasonings and create a flavorful broth (The water must be boiling hot to properly release the aromas of the seasonings). Using chopsticks, transfer the cooked noodles to the broth bowl. Gently separate them to prevent clumping. Finally, place the poached eggs on top of the noodles. If you reserved some green onions, sprinkle them on top for garnish. Your steaming hot bowl of Poached Egg Noodle Soup is ready!
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