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!
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.
