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.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
3
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
Main Ingredient:
wheat pasta
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
In fridge:
2 days
Freezing:
No
Zupę przechowuj w lodówce bez makaronu, bo ten szybko się rozmiękcza. Jajka mogą się bardziej ściąć przy podgrzewaniu, ale nadal będą smaczne.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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