QuickLow fat

Egg Noodle Soup

A stock cube and whatever is in the fridge.

15 min Serves 1 Stove, Saucepan

Per serving

427

kcal

24.6 g

protein

49.5 g

carbs

14.5 g

fat

5.8 g protein per 100 kcal · 3.4 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Egg noodles, cooked150 g
  • Egg110 g
  • Stock cube10 g
  • Spring onion30 g
  • Cabbage100 g
  • Soy sauce15 g
  • Chilli(optional)8 g

Method

  1. 1Bring 700ml of water with the stock cube to a simmer.
  2. 2Cabbage in for three minutes, then the noodles.
  3. 3Crack the eggs straight into the broth and poach four minutes.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Runny eggs: who should avoid themShow

In the UK, eggs stamped with the red British Lion mark are safe to eat runny — even for pregnant women, children and older people. Other eggs, including most outside the UK, should be cooked until the white and yolk are firm for anyone vulnerable.

  1. If you are cooking for someone pregnant, very young, elderly or unwell and your eggs have no Lion mark, cook them until the yolk is set.
  2. Wash your hands after handling eggs and shells. Do not wash the eggs themselves — the shell is porous.
Spring onionsShow

Mild and quick. The white part is stronger; the green tops are softer and often scattered over at the end.

  1. Trim off the hairy root and any tired tips of the green.
  2. Line them up together and slice across into thin rings, or slice long thin strips at an angle.
Cooking noodlesShow

Most noodles take only a few minutes — follow the packet, it varies a lot.

  1. Egg noodles: into boiling water for 3–4 minutes, loosening them with a fork.
  2. Rice noodles: usually just soak in just-boiled water for a few minutes until soft.
  3. Drain, then toss with a few drops of oil or straight into the pan so they don't clump.
Simmer vs boil — what the bubbles tell youShow

A boil is big bubbles rolling hard across the whole surface. A simmer is much gentler: small bubbles rising lazily, a few breaking the surface. Stews, sauces and soups simmer; boiling makes meat tough and sauces catch on the bottom.

  1. Bring it up to the boil on a higher heat, then turn the heat down until the bubbling calms to a gentle simmer.
  2. Check every few minutes and adjust — a lid on makes it hotter, a lid off lets it thicken.
  3. Stir now and then, scraping the bottom, so nothing sticks and burns.

Ready when: Small, steady bubbles — not a still surface, not a rolling boil.

Cracking an egg cleanlyShow

Cracking on a flat surface gives a clean break and far fewer bits of shell than the edge of a bowl.

  1. Tap the egg firmly once on the flat worktop.
  2. Push your thumbs into the crack over a small bowl and pull the two halves apart.
  3. If shell falls in, scoop it out with a half eggshell — it works much better than a spoon or finger.
  4. To beat: whisk with a fork until the white and yolk are one even yellow, with no streaks of white.
  5. Wash your hands after handling shells.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.