Chinese Noodle Soup - 15-Min Easy Recipe
Make this quick and easy Chinese Noodle Soup recipe with pantry ingredients, water, and a few items from the fridge in just 15 minutes!
Servings: 1
Calories: 492kcal
Ingredients
- ½ small tomato (finely chopped)
- ⅛ teaspoon salt (to taste)
- ⅛ teaspoon white pepper powder
- 1 tablespoon light soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon black vinegar
- ½ teaspoon dried shrimp flakes (optional)
- 2 tablespoon chopped scallion (and/or cilantro)
- 1 tablespoon neutral oil (such as canola, vegetable, or avocado oil)
- 1 egg
- 7 cups water
- 2.75 oz dried noodle
- A large handful leafy greens (such as pre-washed spinach, watercress, choy sum, or baby bok choy)
Instructions
- Put the chopped tomato, salt, white pepper powder, light soy sauce, sesame oil, black vinegar, dried shrimp flakes (if using), and scallion (or cilantro) into your noodle bowl.
- Pre-heat a pan or wok until it starts to smoke, and spread the oil around to coat. Fry the egg to your liking, dish it up, and set aside.
- Boil the water in a medium pot (or your wok), and add the noodles. When the noodles are almost done cooking, transfer 1½ cups of the noodle cooking water to the noodle bowl. Add the leafy greens to the pot/wok with the noodles. Once the noodles and greens are cooked, add them to the bowl. Top with the fried egg, and enjoy.
Nutrition
Calories: 492kcal | Carbohydrates: 61g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 192mg | Sodium: 978mg | Potassium: 589mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2979IU | Vitamin C: 17mg | Calcium: 152mg | Iron: 4mg