charset="UTF-8" /> Noodle Soup -

Noodle Soup

Noodle Soup

Today was one of those days where you don’t have a clue of what to make for dinner, moreover when you’re on diet and you’ve got a family to feed. Since I had some broccoli, some carrots and a parsnip sitting in the fridge I thought I could make a noodle soup with eggs and veggies.

Well, I guess I was right, because it was devoured within seconds and moreover they criticized me for the small portion I’ve served.

I am a lucky mom as I’ve mentioned previosly on this blog because my family eats almost everything and they enjoy eating this kind of cuisine.

Serves 3

Cooking time: 20 minutes


  • 3 eggs
  • 4-5 florets of broccoli and some broccoli sprouts
  • 3 nests of dried quick cooking noodles
  • 1 carrot (sliced)
  • 1 parsnip sliced into strips
  • 1 tbsp. Rice vinegar (or apple vinegar)
  • 2 tbsp. Soy sauce
  • 2 tsp. Sesame oil
  • 2 cm grated fresh ginger
  • 3 cloves of garlic (grated)

Optional: toasted sesame seeds and Sriracha sauce

  1. Combine the last 5 ingredients in a smal bowl and set aside.
  2. In the mean time toss the broccoli, carrots and noodles in a pot with boiling water and let it simmer for about 6 minutes. Add the parsnip after first 4 minutes because we do not want it to be overcooked
  3. Put a shallow pan in low heat and add the seasonings (the bowl that we set aside in Step 1)
  4. Drain the noodles and veggies, preserving 1 cup of the cooking liquid and toss them to the pan with the seasonings. Add the cooking liquid and stir to combine.
  5. Let the noodles cook on low for an additional minute and turn off the heat.
  6. Fry the eggs in a pan with olive oil until brown to the edges yolks still runny.
  7. Divide the noodles among 3 serving plates, add 1 egg on top and sprinkle with some toasted sesame seeds and a drizzle of sriracha.