Celebrity Chefs Gordon Ramsay

Noodle Soup with Poached Egg and Spring Onions

Easy healthy meals In Asian countries they frequently complete noodle or rice dishes with eggs that can be prepared in a wok

In Asian countries they frequently complete noodle or rice dishes with eggs make for easy healthy meals that can be prepared in a wok or even, as here, in a broth. This is an excellent dish for practicing your egg poaching abilities as it does not make a difference if they break into strands.There are actually a number of reasons to skip restaurant meals and eat at home . Cooking your own personal meals in your own home is a great solution to save money , eat healthy , and make memories in the kitchen . As a single parent with young children , I don’t make it out to a restaurant many times each year . While I appreciate the ease of eating at home as well as making meals on your own , occasionally I desire the delicious ethnic flavors that my personal favorite nearby restaurants do so well . With some practice , I’ve managed to satisfy my cravings with a couple of hassle-free methods.


Noodle Soup with Poached Egg and Spring Onions


  • 2 tbsp light/white miso paste, to taste
  • 2cm piece of fresh root ginger, peeled and grated
  • 3 dried shiitake mushrooms, rehydrated then sliced
  • Soy sauce, to taste
  • 100g Portobello mushrooms
  • 200g fresh noodles, e.g. udon
  • 75g baby spinach leaves
  • 2 eggs
  • 2 spring onions, trimmed and finely chopped, to garnish


  1. Pour 750ml water into a saucepan and bring to a simmer over a medium heat. Add the miso paste, ginger, sliced shiitake mushrooms and a dash of soy sauce and simmer gently for 5 minutes to flavour.
  2. Finely slice the Portobello mushrooms. Divide them equally, along with the noodles and spinach, between 2 warm serving bowls. Pour over a ladleful of stock to wilt the
  3. Break the eggs into individual ramekins or mugs and drop one at a time into the gently simmering stock. Poach for 2–3 minutes (it doesn’t matter if they break up slightly).
  4. Spoon the eggs into the serving bowls with a slotted spoon and pour the stock around them, dividing the shiitake mushrooms equally between the bowls.
  5. Serve garnished with spring onions and with extra soy on the side to flavour as necessary.





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