Garlic & Ginger Soup with Soft Boiled Egg
So now that you have your soft boiled egg skills down to a science it’s time to use them in the very best way I know how: swimming in brothy, savory soup.
If you’ve ever slurped your way through a bowl of ramen and thought my god what have I been missing out on by not putting soft boiled eggs in all my soup then this post is for you.
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Soup is one of those things that’s really surprisingly easy to make without a recipe. When I first started cooking it was one of the things I felt the most confident in making without strict ingredient or instructional guidelines.
And this garlic and ginger soup is no exception. Think of it as your no-recipe recipe for getting all the soft boiled eggs on your dinner table.
Anatomy of a good bowl of soup:
I like to start almost all of my broth based soups by sautéing aromatics first. In this case the aromatics are onions, garlic, and ginger. Saute whichever ingredients take the longest to cook first. So here, you start by sauteing the onions then add the ginger then add the garlic at the very end.
Make sure you season the aromatics as you add them to the pan. Every time I add an ingredient to the pan, I reach for the bowl of kosher salt to grab a pinch. It’s muscle memory now, and I almost never add something to a pan without immediately reaching for salt to season.
I actually don’t mean this literally. I didn’t add any meat to this ginger & garlic soup, but I did add mushrooms to beef it up.
Another good ingredient to add more substance to broth based soups are hearty greens like kale or spinach. Baby bok choy or broccoli rabe would both be wonderful in here as well. Use your imagination – this is what a no-recipe recipe is all about!
You know me well enough by now to know I’m going to tell you to use homemade chicken broth or stock here. Guys, it really does make such a big difference. Especially for broth based soups, I try to always use homemade stock or broth.
You can of course use store bought broth or stock instead, but do some research on the best brands to buy beforehand. It will make a big difference in the outcome of your soup. I’ve also seen some butcher stores or specialty food stores now selling homemade broths – another great option if you don’t have any of your own!
Bring the flavors together
Even if all your ingredients are already cooked, I still recommend simmering your soup with the broth and aromatics for at least 15 minutes. It helps to bring all the flavors together.
Plus, while the soup simmers you have time to make noodles if you plan to add them and prep the garnishes.
Note: if you do add spinach or other greens, I recommend adding them at the end of the cooking process. Kale is really the only leafy green I know of that holds up to long bouts of simmering.
This is when the soup gets interesting. Garnishes are your way to really have fun. For this garlic and ginger soup, I wanted the soft boiled eggs to take center stage but I couldn’t help but add in a few extras as well.
Herbs are your best friend when it comes to soups – add them at the end and make sure there are plenty of extra at the ready for people to add to their individual bowls.
For this garlic and ginger soup, cilantro and green onion only felt appropriate. But my absolute favorite garnish?
This spicy chili crisp that I will put on absolutely everything.
I was first introduced to it by a friend a few years ago when we were shopping the aisles of King Market in Nashville (best Thai food in town, by the way). And now I use it as much as sriracha sauce for garnishes for any kind of Asian inspired meal I make.
The chili crisp is made with crunchy soybeans, garlic, and onions, and it’s all swimming in this spicy garlic chili oil that is to die for. It takes something like this garlic and ginger soup from good to addictive.
And then obviously the reason you made this soup in the first place was for those soft boiled eggs. The easiest way to add them to the soup is to slice them in half right over the bowl.
If you made the soft boiled eggs in advance and refrigerated them, then dunking them in warm water while you cook the soup helps to make sure they’re not cold when you add them to the hot broth.
Are you a soft boiled egg in your soup kind of person? If not, what’s your favorite way to eat them? I’d love to know!
Garlic Ginger Soup with Soft Boiled Egg
Garlic, Ginger, and Shitake Mushrooms are the backbone of this deeply savory, brothy soup – finished with spicy chili crisp and of course a soft boiled egg!
- 1 tbsp olive oil
- 1 small yellow onion thinly sliced
- 1 tbsp thinly sliced ginger
- 3.5 oz shitake mushrooms sliced
- 3 cloves garlic thinly sliced
- 1 tbsp unseasoned rice wine vinegar
- 2 quarts chicken stock
- 8 oz Chinese egg noodles
- 2 tbsp chopped cilantro
- 1 tbsp sliced green onions
- Chili garlic sauce to taste
- 4 soft boiled eggs
Heat a dutch oven with olive oil over medium heat. Add onions and ginger and saute for 5-6 minutes. Season with a pinch of salt
Add mushrooms, saute for an addition 4-5 minutes, season again with a pinch of salt
Add garlic, and saute for 30 seconds more. Deglaze the pan with 1 tbsp rice wine vinegar
Add chicken stock to the pot and bring to a boil. Cover and reduce heat to low – simmer covered for 15-20 minutes
While the soup simmers, cook the egg noodles according to the package instructions, and prep the cilantro and green onion
When the soup is done simmering, taste and season with salt and pepper as needed (if you use homemade or low sodium chicken stock, you will likely need to season with extra salt)
To serve, add a handful of egg noodles to each bowl and ladle to the top with soup
Slice a soft boiled egg in half and two halves to each bowl. Garnish with cilantro, green onion, and chili garlic crisp. Serve hot