This bright, hearty Asian soup comes together in one pot: a garlicky base, juicy ground meat, springy noodles, and a fried egg that lends the broth a rich, silky finish. It cooks fast, warms you through in minutes, and brings that deeply comforting umami savoriness.
Ingredients
- Ground meat — 100–150 g (3.5–5 oz)
- Garlic — 2–3 cloves
- Tomato — 1, finely chopped
- Rice noodles (or wheat noodles) — 70–100 g (2.5–3.5 oz)
- Chicken egg — 1, fried ahead of time (sunny-side up)
- Soy sauce — 1–2 tbsp
- Vegetable oil — 1–2 tbsp for sautéing
- Water or broth — 2–3 cups (500–750 ml)
- Fresh herbs (scallions, cilantro) — for serving
- Hot pepper — to taste
Step-by-Step Instructions
- Prepare the egg: in a skillet with a little oil, fry the egg to your desired doneness (sunny-side up is best). Transfer to a plate.
- Heat the oil in a small saucepan or sauté pan. Add the crushed or finely chopped garlic and cook for 20–30 seconds, just until fragrant.
- Add the ground meat and cook, breaking up any clumps, until it changes color and develops a light golden edge, 3–4 minutes.
- Add the chopped tomato and cook for 1–2 minutes more, until it starts to release its juices.
- Pour in the water or broth and bring to a boil. Add the noodles and cook until tender, usually 3–5 minutes, following the package instructions.
- Stir in the soy sauce, taste, and adjust the salt/umami balance if needed. Gently nestle the fried egg into the soup and warm for another 30–60 seconds without letting it boil hard.
- Serve immediately, generously topped with chopped herbs; add sliced hot pepper if you like extra heat.
Nutritional Value
| Serving | per 1 serving |
|---|---|
| Calories | ≈ 430 kcal |
| Protein | ≈ 24 g |
| Fat | ≈ 16 g |
| Carbohydrates | ≈ 48 g |
| Fiber | ≈ 3 g |
| Sugar | ≈ 4 g |
| Sodium | ≈ 1500 mg |
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Tips and Variations
- Noodles: rice noodles give a lighter texture, while wheat noodles are firmer and more filling. Adjust the cooking time according to the package.
- Egg: instead of a fried egg, you can add a poached egg or whisk an egg and drizzle it into the boiling soup for delicate ‘silky’ ribbons.
- Heat: add fresh chili, chili oil, or a pinch of chili flakes. For deeper flavor, a spoonful of gochujang works well.
- Broth: chicken broth adds softness, beef broth adds depth; water still tastes great thanks to the garlic and soy sauce.
- Add-ins: mushrooms, bok choy, carrots, corn, and spinach all work beautifully. Add them with the noodles (leafy greens at the end).
- Ground meat: use pork, beef, chicken, or turkey — cook until no pink remains.
Frequently Asked Questions
What can I use instead of soy sauce?
Tamari (gluten-free) works well, or use a mix of 1 tsp fish sauce and 1–2 pinches of salt. Taste and adjust as you go.
Can I make the soup without frying the egg?
Yes. Add a raw egg to the boiling broth and cook for 2–3 minutes for a poached effect, or use a hard-boiled or soft-boiled egg sliced in half.
How do I store and reheat the soup?
Store in the refrigerator for 1–2 days. It is best to keep the noodles separate from the broth so they do not swell. Reheat on the stove until hot.