Meal Prep Egg and Noodle Soup
ChineseMeal Prep & BudgetDesi eggsEasy
A light noodle soup with egg, portioned for quick weekday lunches — simple, warming and cheap.
Prep time10 min
Cook time15 min
Total time25 min
Servings4
Ingredients
- 3 eggs, boiled
- 100g noodles
- 1 litre stock or water
- 1 cup mixed vegetables (carrot, cabbage, peas)
- 1 tbsp soy sauce
- 2 spring onions, chopped
- salt to taste
Method
- Bring the stock to a boil and cook the noodles for 3–4 minutes.
- Add the mixed vegetables and soy sauce; simmer for 3 minutes.
- Halve the boiled eggs and add them to the soup.
- Season with salt and top with spring onions.
- Portion into boxes; refrigerate for up to 2 days and reheat until steaming hot.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)13 g
Fat (estimate)8 g
Carbs (estimate)42 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
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). Contains egg, wheat (noodles) and soy (soy sauce). Cook the noodles separately and add them when reheating if you want them firmer. Use any stock — chicken or vegetable both work. Add chilli sauce for extra heat if you like.