Chinese Egg and Mushroom Noodle Soup with Bok Choy
ChineseChinese RecipesGolden eggsEasy
A comforting noodle soup with egg ribbons, mushrooms and bok choy in a light soy broth.
Prep time10 min
Cook time15 min
Total time25 min
Servings3
Ingredients
- 2 eggs, beaten
- 150 g egg noodles
- 1 cup mushrooms, sliced
- 2 cups bok choy, chopped
- 4 cups chicken or vegetable stock
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp ginger, sliced
- 2 spring onions, chopped
- salt to taste
Method
- Cook the noodles, drain and set aside.
- Bring the stock and ginger to a boil; add mushrooms and simmer for 4 minutes.
- Add the bok choy and cook for 2 minutes.
- Swirl the soup and drizzle in the beaten eggs to form ribbons.
- Stir in soy sauce, sesame oil and salt.
- Divide noodles into bowls, ladle over the soup and garnish with spring onions.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)16 g
Fat (estimate)12 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook egg ribbons until fully set; serve the soup steaming hot. Allergens: egg, wheat (gluten), soy, sesame. Pakistani alternative: use spinach or cabbage if bok choy is unavailable; local button mushrooms work well.