Korean Vegetable Soup with Wheat Noodles and Egg Recipe
A light yet filling soup with vegetables, wheat noodles, and egg is a Korean-style “lunch soup” that works as a complete meal. In Korea, similar noodle bowls are a common lunch choice because they’re quick, satisfying, and warming. The flavor combines a delicate broth, springy noodles, and egg—something like a cross between clear chicken soup and ramen, but in a simpler, homestyle version.
This soup combines the comfort of a clear, delicate broth with the heartiness of noodles and a soft egg, in a style inspired by everyday Korean lunch bowls. It’s simple to make, filling without being heavy, and easy to adapt with extra vegetables, spice, or tofu.
Chef's tips
Cook the noodles separately and rinse them briefly so they stay springy and don’t cloud the broth. When adding the eggs, keep the soup at a gentle simmer rather than a rolling boil—this helps the whites set neatly around the yolks. Taste the broth after adding soy sauce before adding any extra salt, as soy sauce is already salty.
How to serve
Serve in deep bowls with plenty of broth so the noodles are just submerged. Top generously with chives or spring onions. You can add a side of kimchi or lightly pickled vegetables for a more Korean-style meal.
Ingredients
- wheat noodles - 180 g
- vegetable broth - 1.2 l
- carrot - 1 piece
- zucchini - 0.5 pieces
- napa cabbage - 150 g
- onion - 0.5 pieces
- garlic - 2 cloves
- egg - 3 pieces
- soy sauce - 3 tablespoons
- sesame oil - 1 tablespoon
- chives - 2 tablespoons
- black pepper
Preparation
- Peel the carrot and slice it into thin half-moons. Wash the zucchini and slice it into thin half-moons. Slice the napa cabbage into strips about 1–2 cm wide. Peel the onion and slice it into thin wedges. Peel the garlic and finely chop it. Finely chop the chives.
- In a large pot, heat the sesame oil over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and cook for about 30 seconds more, until it becomes very fragrant.
- Pour in the vegetable broth, add the carrot, and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Add the napa cabbage and zucchini and cook for another 5–7 minutes, until the vegetables are tender but still slightly springy.
- Meanwhile, cook the noodles in a separate pot according to the package instructions until al dente. Drain and briefly rinse with warm water so they don’t stick together.
- Add the soy sauce to the soup, stir, and taste the broth. Season with black pepper if needed.
- Reduce the heat under the soup to medium. Crack each egg into a small bowl, then gently slide it into the soup, trying to keep the yolks intact. Cook for 3–4 minutes without stirring, until the whites are set and the yolks are still slightly runny or more set, depending on your preference.
- Place portions of noodles into bowls, ladle over the hot soup with vegetables and an egg. Sprinkle with chopped chives and serve immediately.
Storage
No storage information available for this dish.
This is a great “clean out the fridge” soup—use whatever vegetables you have on hand, keeping the cooking times in mind so they stay slightly crisp. The soft egg on top makes it feel like a complete, comforting meal with minimal effort.
