This One-Bowl Noodle Soup is the ultimate comfort fix — creamy, spicy and full of depth, yet made with the simplest hack. Instead of simmering broth on the stove, everything comes together right in your bowl for a fuss-free, flavour-packed meal.

Inspired by the viral mayo ramen trick (but without the egg), this version gets its creaminess from pantry staples and its punch from a blend of spice and umami. It’s hearty enough for dinner, speedy enough for lunch and endlessly customisable with your choice of toppings. Pack it with veggies, greens and protein for the perfect one-bowl meal.

Steps For Making This One-Bowl Noodle Soup

Cook your noodles in boiling water. Add bok choy or greens and veggies to the same pot, blanch briefly, then remove. Drain noodles but reserve the cooking water for your broth.
(Optional) For jammy eggs: simmer eggs for 6–6.5 minutes, plunge into an ice bath, then peel once cooled.
Gather spices and aromatics in a heat-proof bowl. Pour over hot sesame oil to release all the aromas.
Stir in miso (optional), along with our key seasonings and sauces – light soy sauce, , mayonnaise, tahini (or peanut butter), lime juice.
Stir in generous ladles of the reserved noodle water to whisk together our silky-smooth broth.
Finish with cooked noodles, bok choy and veggies. Top with jammy eggs and a drizzle of Chilli Oil … and DIVE IN!

While you can drizzle any Chilli Oil on top, here are a few of my go-to recipes for a homemade Chilli Oil that always hits the spot:

Homemade Chilli Oil

A jar of homemade chilli oil is the most versatile condiment to have on hand as you can add it to just about everything from eggs to noodles and even salads. The recipe below is easily adaptable to your taste – simply adjust the ingredients below as per your preference to recalibrate the flavours to your spice threshold!

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Homemade Chilli Crisp

Level up your homemade chilli oil with crunchy bits of onion and garlic for a versatile condiment that can be spooned over everything from eggs and fried rice to soups and noodles.

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One-Bowl Noodle Soup

Cosy, comforting, and endlessly adaptable — this noodle soup balances greens, veggies, and protein with a punchy, flavourful broth. Perfect for customizing with your favourite toppings!

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Course Main Course

Cuisine Asian, Contemporary

Ingredients

Base

Noodles of choice
Bok choy or greens of choice (cooked)
2 eggs boiled 6–6.5 minutes, then placed in an ice bath and peeled

For the flavour base

¼-⅓ cup scallions/spring onions chopped
handful of coriander leaves
2-3 cloves garlic minced
knob of ginger grated
3-4 tsp gochugaru/chilli flakes/red chilli powder or a mix
2-3 tsp sesame seeds
1½-2 tbsp sesame oil heated, or any oil of choice
½-1 tbsp miso optional
1-1½ tbsp light soy sauce
½ tbsp rice vinegar/ lemon juice
1 tbsp tahini (can swap peanut butter)
½ tbsp mayonnaise
veggies of choice

Instructions

Cook noodles in a pot of boiling water until al dente. Add bok choy and veggies to the same pot and blanch. Drain noodles and veggies, reserving the cooking water.
(Optional) For jammy eggs: boil eggs for 6–6.5 minutes, transfer immediately to an ice bath, peel once cooled.
In a heatproof bowl, combine scallions, coriander, garlic, ginger, chilli flakes, and sesame seeds.
Pour in hot sesame oil to sizzle and release aromatics.
Stir in miso (if using), soy sauce, lime juice, tahini and mayo
Add 1–1.5 cups of reserved noodle water to form the soup base.
Add the cooked noodles and bok choy.
Top with jammy eggs if desired, garnish with extra scallions or herbs and a drizzle of chilli oil; and serve hot.

Keyword best noodle recipes, best noodle soups, best soup recipes, Easy Vegetarian Recipes, noodle soup recipes, simple vegetarian recipes, vegan asian food, vegan asian noodles, vegan asian recipes

If You Enjoyed This One-Bowl Noodle Soup,

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Chilli Oil Noodle Soup

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Firecracker Ramen

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