Noodles in Soup
Cozy up with a comforting bowl of *Noodles in Soup*—a quick and customizable dish that brings together tender noodles, aromatic ginger and garlic, and a flavorful broth. This recipe is ideal for weeknight dinners or when you're craving a soul-warming meal. Choose your favorite noodles—ramen, rice noodles, or egg noodles—and let them soak up the savory blend of chicken or vegetable broth, soy sauce, and sesame oil. Vibrant vegetables like julienned carrots and bok choy add a nutritious crunch, while soft-boiled eggs and chili oil provide optional indulgent toppings. Ready in just 30 minutes, this versatile noodle soup is as easy to make as it is to enjoy. Perfect for fans of homemade comfort food, this dish is both nourishing and deeply satisfying.
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Recipe Information
Ingredients
- 200 grams noodles (your choice: ramen, rice noodles, or egg noodles)
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger (fresh, finely sliced or grated)
- 2 cloves garlic (minced)
- 1 medium carrot (julienned or thinly sliced)
- 2 cups bok choy (or spinach, chopped)
- 2 scallions (thinly sliced for garnish)
- 2 egg (optional, for soft boiled egg topping)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon chili oil or flakes (optional, for garnish)
Instructions
Bring a medium pot of water to boil. Add the noodles and cook according to package instructions. Drain and set aside.
In a large saucepan, heat the sesame oil over medium heat. Add the ginger and garlic, cooking for 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth, then add soy sauce, salt, and black pepper. Stir to combine.
Increase the heat to high and bring the broth to a gentle boil.
Add the carrot slices and simmer for 5 minutes until they start to soften.
Lower the heat to medium and add the chopped bok choy (or spinach). Cook for another 2-3 minutes until the greens are wilted.
If using soft boiled eggs, prepare them separately by boiling eggs for 6-7 minutes. Cool in an ice bath, then peel and slice in half.
Divide the cooked noodles evenly between serving bowls.
Ladle the hot soup and vegetables over the noodles.
Top with sliced scallions, soft boiled egg halves (if using), and a drizzle of chili oil or a sprinkle of chili flakes for added heat.
Serve immediately and enjoy your delicious bowl of noodles in soup!
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 11500 mg | 500% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 336 mg | 26% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
