Egg noodle combo soup

Egg Noodle Combo Soup is a hearty, versatile soup that typically features tender egg noodles served in a savory broth along with a mix—or “combo”—of proteins and vegetables. The exact ingredients can vary by recipe or restaurant, but common components include:

Egg Noodles: The star of the dish, providing a satisfying, chewy texture.
Proteins: This might include one or more types of meat such as chicken, beef, shrimp, or even tofu for a vegetarian option.
Vegetables: A mix of vegetables like bok choy, carrots, mushrooms, and sometimes bean sprouts or green onions adds color and nutrition.
Broth: A well-seasoned broth, often flavored with ingredients like garlic, ginger, soy sauce, and sometimes a dash of sesame oil, ties everything together.

How to cook the egg noodle combo soup?

Egg Noodle Soup Recipe

Ingredients:

Broth Base:
- 6 cups chicken or vegetable broth
- 2 cups water
- 2 garlic cloves, minced
- 1-inch piece of ginger, thinly sliced
- 2-3 tbsp soy sauce
- 1 tbsp sesame oil (optional)
Vegetables & Extras:
- 1 carrot, julienned or thinly sliced
- 1/2 cup mushrooms, sliced (optional)
- 2 cups leafy greens (bok choy, spinach, or kale)
- Salt and pepper, to taste
Noodles & Protein:
- 200g egg noodles (or your preferred noodle type)
- Protein of choice: shredded chicken, tofu, or shrimp (optional)
Garnish:
- Chopped green onions
- A drizzle of chili oil or a pinch of red pepper flakes (optional)

Instructions:

Sauté Aromatics:
- In a large pot, heat a splash of oil over medium heat.
- Add the minced garlic and ginger, and sauté for about 1-2 minutes until fragrant.
Build the Broth:
- Pour in the broth and water.
- Stir in the soy sauce and sesame oil.
- Bring the mixture to a gentle simmer.
Cook the Vegetables:
- Add the carrots and mushrooms (if using) to the simmering broth.
- Let them cook for 5-7 minutes until they start to soften.
- If using greens like bok choy or spinach, add them in the last 2 minutes of cooking so they retain their vibrant color and texture.
Add the Noodles & Protein:
- Add the egg noodles to the pot and cook according to the package instructions (usually 3-5 minutes).
- If you have a pre-cooked protein (like shredded chicken, tofu, or shrimp), add it now to warm through. For shrimp, cook until they turn pink and opaque.
Final Seasoning:
- Taste the broth and adjust with salt and pepper if needed.
Serve & Garnish:
- Ladle the hot soup into bowls.
- Top with chopped green onions and, if desired, a drizzle of chili oil or a sprinkle of red pepper flakes for a little heat.

Enjoy your homemade egg noodle soup—a warm, satisfying meal perfect for any day!

Read more: Hue Style Noodle Soup | Bún Bò Huế

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