noodle bowl

noodle bowl

Slurping noodles from a noodle bowl takes me back to Friday night dinners when my dad was cooking. He would warm up a pot of broth and boil some egg noodles. Hard boiled eggs and frozen peas were the standard add-ins and I loved the way the egg yolk mingled with the broth to enrich the soup. I’ve jazzed it up a bit since then, but it is essentially the same steaming, slurping, comforting meal I loved as a child.

noodle bowl

Print Recipe
Serves: 4


  • 4 cups broth, bouillon flavor of your choice
  • 6 ounces Soba noodles or Rose Chinese egg noodles, cooked according to the package
  • 4 eggs, hard boiled
  • Add-ins:
  • 1 carrot, julienne
  • 2 green onions, thinly sliced on diagonal
  • ½ cup shelled edamame or frozen peas
  • Optional:
  • bean sprouts
  • chopped peanuts
  • lime wedge
  • Sriracha or Tabasco sauce



Prepare add-ins and arrange in small bowls.


Bring the broth to a boil.


Cook the noodles according to the package, drain.


Arrange noodles in the center of each serving bowl. Pour 1 cup of hot broth over each bowl. Slice an egg and lay over the top of the noodles.


Serve the steaming bowls along with toppings for individuals to dress their individual servings.

You Might Also Like

No Comments

Leave a Reply