One Pot Asian Noodle Soup
This One Pot Asian Noodle Soup is the perfect easy, healthy, vegetarian dinner! A twist on hot & sour soup, it's full of whole wheat noodles & poached eggs!
Servings: 4 people
- 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
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!**
*Cook time may vary depending on your noodles. Look at your package directions. Our noodles needed 10 minutes to cook to al-dente, so we cooked the noodles for 6 minutes and then added in the eggs - which only need 4 minutes to cook.
**Be sure to watch the video for a full tutorial!
Calories: 358kcal | Carbohydrates: 49g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 211mg | Sodium: 2391mg | Potassium: 247mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1055IU | Vitamin C: 3.4mg | Calcium: 52mg | Iron: 2.2mg