Asian noodle soup

Makes 4 Servings


  • 1 lb dry or fresh ramen noodles
  • 2 quarts water
  • 1/3 cup white vinegar
  • 4 eggs
  • 1 1/2 quarts chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon shredded ginger
  • 1 clove garlic, thinly sliced
  • 1 carrot, shredded
  • 1 cup medium-dice tofu
  • Pinch freshly ground black pepper
  • Crushed red chili flakes, as needed
  • 4 scallions, thinly sliced


  1. Cook the noodles in a pot of boiling salted water until they are tender. Drain the noodles and reserve.
  2. To prepare the eggs, combine the water and vinegar in a shallow pan. Bring the water to 180°F over low-to-medium heat. Crack the eggs into individual custard cups. While swirling the water inside the pan with a wooden spoon, gently slide the eggs into the water and let them cook until the white is cooked and the yolk is the desired doneness, 6 to 8 minutes.
  3. Using a slotted spoon, remove the eggs from the water and gently pat dry with a clean towel. Place the finished eggs on a dish and reserve.
  4. In a medium-sized soup pot, combine the broth, soy sauce, ginger, garlic, carrot, and tofu. Bring to a simmer over moderate heat. Add the salt, pepper, and chili flakes.
  5. Evenly distribute the noodles into four soup bowls and top each bowl with a poached egg. Fill the bowls with the broth and garnish with the scallions. Serve immediately.

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