This quick noodle soup is a lifesaver on busy weeknights when you need something warm, filling, and really delicious in under 30 minutes. I make this at least once a week, especially when it’s cold outside and your body is crying out for something warming from the inside.
The combination of fresh ginger and mushrooms gives a deep, aromatic flavour that beats most ready-made soups I’ve tasted. And the best part? You can customize it exactly how you like – more vegetables, some protein, or extra chili if you like it hot. If you enjoy Asian flavours, also check out my quick Asian fish soup for another variation.
The secret lies in the fresh ginger that gets to simmer with the broth from the start. It provides a warmth and freshness that really elevates the entire dish. Perfect comfort food when you need it most!
Ingredients
- 300 g ramen or egg noodles
- 1 l chicken broth
- 5 dl water
- 250 g button or shiitake mushrooms
- 1 large piece fresh ginger (about 4 cm), peeled and grated
- 3 cloves garlic, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 spring onions, sliced
- 200 g baby spinach or bok choy
- 2 eggs
- 1 tbsp neutral oil
- Salt and pepper to taste
- Chili oil or sriracha for serving (optional)
- Sesame seeds for garnish (optional)
Instructions
Heat a large pot with the broth and water. Add the grated ginger and bring to a boil while you prepare the rest of the ingredients. This is the trick to getting that lovely, warming ginger flavour throughout the entire soup.
Slice the mushrooms. Heat a large pot or wok with oil over medium-high heat. Sauté the mushrooms for 4-5 minutes until nicely browned. Add the garlic and cook for another minute. This adds depth and umami to the soup.
Pour the hot broth over the mushrooms in the pot. Add the soy sauce and sesame oil. Let it simmer for 5 minutes so the flavours have time to meld. Taste and season with salt and pepper – remember that soy sauce is salty, so go easy.
While the soup is simmering, cook the noodles in a separate pot according to package instructions, usually 3-4 minutes. Drain and rinse quickly under cold water to stop the cooking. This prevents them from getting too soft when added to the soup.
Boil two eggs in a small pot for 6-7 minutes for soft-boiled eggs with runny yolks. Pour cold water over them, peel and cut them in half. You can also drop the egg directly into the soup if you prefer a more rustic approach.
Place the noodles in large bowls. Add the baby spinach or bok choy directly to the hot soup and let it wilt for 1-2 minutes. Ladle the soup over the noodles in the bowls.
Garnish with spring onions, the soft-boiled egg, and sprinkle with sesame seeds. Serve with chili oil or sriracha on the side for those who like it spicy. Trust me, this soup warms you up on cold autumn evenings!
Notes
This soup is wonderfully flexible. You can swap the chicken broth for vegetable broth for a vegetarian version, or add pieces of chicken, prawns, or tofu for more protein. Bok choy is more authentic than spinach, but both work excellently. The recipe can easily be doubled if you want leftovers for lunch the next day.
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