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Garlic & Ginger Soup with Soft Boiled Egg

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!

Course Entree, Soup
Cuisine Asian, Vietnamese
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. 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

  2. Add mushrooms, saute for an addition 4-5 minutes, season again with a pinch of salt

  3. Add garlic, and saute for 30 seconds more.  Deglaze the pan with 1 tbsp rice wine vinegar 

  4. Add chicken stock to the pot and bring to a boil.  Cover and reduce heat to low - simmer covered for 15-20 minutes

  5. While the soup simmers, cook the egg noodles according to the package instructions, and prep the cilantro and green onion 

  6. 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)

  7. To serve, add a handful of egg noodles to each bowl and ladle to the top with soup 

  8. Slice a soft boiled egg in half and two halves to each bowl.  Garnish with cilantro, green onion, and chili garlic crisp.  Serve hot