Ginger-Scallion Noodle Soup with Poached Egg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Asian-inspired noodle soup featuring fragrant ginger and scallions with a silky poached egg topping. This asian fusion-inspired soups ready in about 35 minutes pairs fresh egg noodles, chicken broth, thinly sliced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Asian Fusion cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, heat 1 tbsp vegetable oil over medium heat. Add 2 tbsp thinly sliced fresh ginger and the white parts of 4 scallions, sautéing for 2-3 minutes until fragrant.
  2. Step 2: Pour in 4 cups chicken broth and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes to infuse flavors.
  3. Step 3: Meanwhile, bring a separate pot of water to a boil and cook 8 oz fresh egg noodles according to package instructions (about 3-4 minutes). Drain and divide noodles between two serving bowls.
  4. Step 4: Stir 1 tbsp soy sauce and 1 tsp sesame oil into the simmering broth, adjusting salt to taste.
  5. Step 5: Poach 2 large eggs by gently cracking each into simmering water and cooking for 3-4 minutes until whites are set but yolks remain runny.
  6. Step 6: Ladle hot broth over the noodles in each bowl, then carefully place one poached egg on top. Garnish with the green parts of the scallions and serve immediately.

Frequently asked questions

How long does Ginger-Scallion Noodle Soup with Poached Egg take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Scallion Noodle Soup with Poached Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh egg noodles from drying out.

Can I substitute ingredients in Ginger-Scallion Noodle Soup with Poached Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Scallion Noodle Soup with Poached Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Scallion Noodle Soup with Poached Egg?

Asian Fusion soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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