Egg Noodles With Soy Broth
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- Salt
- ⅓cup soy sauce, more to taste
- ⅓cup ketchup or 3 tablespoons tomato paste
- Pinch of sugar
- 1tablespoon rice wine vinegar, more to taste
- A few drops dark sesame oil (optional)
- A squirt of Sriracha or other sauce, or a dried red chile to taste optional
- 1pound egg noodles, preferably fresh
Preparation
- Step 1
Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.
- Step 2
To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and Sriracha or chile, along with a pinch of salt. Stir and let simmer.
- Step 3
Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.
Private Notes
Cooking Notes
This is easy and flavourful and a great base for varied ingredients. I usually add vegetables of some sort, mushrooms, green onions, finely sliced cabbage (a couple of handfuls from a cole slaw mix work fine if you're in a hurry), etc. Instead of noodles, I often add Chinese dumplings in the broth.
This broth was wonderful and crazy easy. I halved the recipe and there was still enough broth for four bowls. Next time I will make the full recipe and freeze some of the broth. It is so easy to just use over noodles. I also added shrimp and topped with green onion, cilantro, thinly sliced jalapeño and sesame seeds.
The broth was bland. Next time I’ll spice it up with gochujang and garlic, maybe some green onions and bell peppers. I think it serves as a decent base but there just wasn’t a lot going on here
This was pretty good. The flavours went well with the egg noodle flavour, I don't think it would be as good with another type of noodle. I added what I had: garlic, ginger, carrots, frozen spinach, and gochujang. I used tomato paste instead of ketchup and it was VERY acidic, I had to add a few spoonfuls of brown sugar. I would probably use less tomato paste next time as the tomato flavour was a bit too forward.
This was an easy weeknight meal and we loved the broth. I made it with rice noodles and will make it with ramen next time. I added celery, carrot, mushrooms, and sliced cabbage to add some veggies and we topped with cilantro and green onion. 3 out of 5 loved it as is, 2 picky kids did not like the smell of the rice noodles, hence using ramen for next time!
Delicious. I added julienned large purple radish and broccoli. The flavors worked together nicely.
Made this exactly as written (just added bok choy and shrimp)—too salty, and the ketchup is overpowering. Would not make again.
This broth was wonderful and crazy easy. I halved the recipe and there was still enough broth for four bowls. Next time I will make the full recipe and freeze some of the broth. It is so easy to just use over noodles. I also added shrimp and topped with green onion, cilantro, thinly sliced jalapeño and sesame seeds.
This is easy and flavourful and a great base for varied ingredients. I usually add vegetables of some sort, mushrooms, green onions, finely sliced cabbage (a couple of handfuls from a cole slaw mix work fine if you're in a hurry), etc. Instead of noodles, I often add Chinese dumplings in the broth.
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