Shanghainese Egg and Chicken Noodle Soup
ChineseChinese RecipesDesi eggsEasy
A comforting Shanghainese noodle soup with chicken, egg ribbons and spring onions in a light ginger broth.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs, beaten
- 150 g chicken, cut into small pieces
- 150 g noodles
- 4 cups chicken stock or water with 1 stock cube
- 1 tbsp grated ginger
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
Method
- Boil the noodles, drain and set aside.
- Bring the stock to a boil with ginger and add the chicken; simmer for 8 minutes.
- Season with soy sauce, salt and white pepper.
- Stir the soup in a circle and drizzle in the beaten egg to form ribbons.
- Divide the noodles into bowls and ladle the hot soup over them.
- Garnish with spring onions and serve.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)24 g
Fat (estimate)12 g
Carbs (estimate)30 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 chicken until no pink remains and egg ribbons until fully set. Allergens: egg, soy, wheat (noodles). Substitute: use rice noodles if wheat noodles are not available. Nutrition figures are estimates only, based on standard per-egg values.