Chinese Egg Noodle Soup

Serves 4
My son Miles makes many different Asian noodle soups in my kitchen. He’s been influenced by working in restaurants with Korean, Chinese, Vietnamese, and Japanese cooks and traveling in Thailand. He’s become so adept at preparing soup from our Asian pantry that we rarely order out any of these soups anymore. Feel free to add some soy sauce, fish sauce, or hoisin to jazz this one up and make it your own.


  • 2 quarts Chicken Broth Elixir, or store-bought chicken broth
  • 2 8-ounce boneless, skinless chicken breast halves
  • 9 ounces Chinese egg noodles
  • 1 pound Chinese broccoli, sliced crosswise in 1-inch pieces
  • 4 poached eggs
  • Sriracha


  1. In a 3- to 4-quart saucepan, bring elixir to a bare simmer. Add chicken and poach until cooked through, about 20 minutes.
  2. Meanwhile bring water to a boil in a pasta pot. Salt generously and cook egg noodles until al dente, about 5 to 7 minutes. Divide noodles among 4 soup bowls.
  3. Remove chicken from elixir and set aside to cool slightly. Cook broccoli in elixir until crisp-tender, about 3-4 minutes, and divide evenly among bowls.
  4. Slice chicken and divide among bowls. Ladle elixir into bowls and top with a poached egg and Sriracha, if desired.
cook's note
NUTSHELL RECIPE: poached eggs
Fill a medium skillet with 1 inch of water. Add a splash of vinegar, cover, and bring to a gentle boil. Break eggs one at a time into a small cup and slip each into the boiling water. Reduce the heat to a simmer and poach until the whites turn opaque and the yolks have set, 4 to 5 minutes. Using a slotted spoon, transfer the eggs to a soup bowl. You can poach eggs 1 to 2 hours ahead: in that case, place each poached egg on a cotton-towel-lined baking sheet. Cool and cover. Just before serving, submerge in boiling water for 10 seconds to reheat.
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