This One Pot Asian Noodle Soup is the best easy, healthy, vegetarian dinner. It’s full of tender whole wheat noodles, poached eggs, and more!
I am absolutely obsessed with one pot wonders lately. Seriously…an incredible home cooked dinner with just one dirty dish? COUNT. ME. IN.
You can go ahead and add this one pot Asian noodle soup to your list of one pot wonders! It’s so easy to make, healthy, and packs a serious flavor punch!
Ingredients
This one pot Asian noodle soup is so ridiculously easy and definitely not lacking in the flavor department thanks to these ingredients:
- Sesame Oil – adds so much nutty flavor depth.
- Ground Ginger – provides a subtle layer of earthy flavor.
- Garlic – gives the soup a little kick.
- Sriracha – omit if you don’t like spice or add more if you really like spice!
- Broth – you can use chicken or veggie broth. Veggie if you’re keeping this vegetarian.
- Soy Sauce – adds just the right amount of saltiness.
- Seasoned Rice Vinegar – adds flavor and a slight tanginess.
- Whole Wheat Linguine Noodles – broken in half to fit in the pan. You can also use rice noodles, spaghetti noodles, ramen noodles, etc.
- Eggs – poached directly in the soup!
- Green Onions and Cilantro – for topping!
How to make
This asian noodle soup takes just 25 minutes to make and requires just one pot for easy cleanup!
- Heat oil in a large stockpot then add in ginger and garlic. Cook for 30 seconds then add in sriracha, broth, soy sauce, and rice vinegar.
- Bring to a boil then add in noodles and simmer for 6 minutes.
- Crack eggs into a measuring cup and pour them into the soup, one at a time, gently.
- Cook for an additional 4 minutes then serve immediately with green onions and cilantro!
What noodles to use
I like to use whole wheat linguine noodles since I pretty much always have them on hand.
You can also use regular spaghetti noodles, ramen noodles, rice noodles, or even egg noodles.
Can you cook noodles in soup?
Yes! That’s the beauty of a one pot recipe. The noodles cook directly in the broth!
How to keep noodles from getting soggy
Serve the soup right away! The longer the noodles sit, the more liquid they soak up which may result in them becoming soggy.
Variations
- Make it creamy. If you prefer a creamy soup, mix in a splash of half-and-half or heavy cream.
- Spice it up. Add more sriracha or sprinkle in some red pepper flakes for a spicier kick.
- Add veggies. Sauté some veggies with the ginger and garlic before adding the other ingredients. Try diced onion, celery, carrot, or even mushrooms.
- Use a different noodle. Ramen noodles, rice noodles, udon noodles, egg noodles, you name it!
- Add meat. Try cooked and chopped chicken, turkey, or pork.
What to serve with asian noodle soup
Serve this Asian noodle soup on its own or with an Asian-inspired side dish!
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove until fully heated.
– Jennifer
One Pot Asian Noodle Soup
Equipment for this recipe
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 4 cloves garlic minced or pressed
- 1 tablespoon Sriracha + more to taste we did about 1 1/2 tablespoons
- 6 cups broth chicken or vegetable
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar + 1 tablespoon
- 8 oz whole wheat linguine noodles broken in half
- 4 large eggs
- sliced green onions for topping
- chopped cilantro for topping
Instructions
- In a large stockpot, heat oil over medium heat
- Cook ginger and garlic for 30 seconds.
- Stir in sriracha, broth, soy sauce, and rice vinegar.
- Raise heat to high and bring mixture to a boil.
- Once boiling, add in noodles and simmer for 6 minutes.*
- Crack eggs into a measuring cup and pour one into the soup at a time, gently.
- Cook for an additional 4 minutes. If your eggs don't fully submerge, use a large ladle to gently spoon the soup over the top of the eggs.
- Serve immediately with green onions and cilantro!**
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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