This is an authentic, 'home-style' dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn. Super easy to make, kids can do it too! Tender noodles coupled with subtle chicken broth, all with succulent pieces of chicken, exotic shitake mushrooms and a slow-simmered egg ... my favorite rainy-day meal!

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.

    Advertisement
  • Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

Nutrition Facts

356 calories; 7.1 g total fat; 220 mg cholesterol; 113 mg sodium. 51 g carbohydrates; 27.2 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2004
I used this as an inspiration and added what I had available...some fresh snow peas some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was delicious and I will definately make it again. Read More
(23)

Most helpful critical review

Rating: 3 stars
01/29/2007
I found it quite plain and i think the chicken needed more flavour/texture. If i did it again i would cook the chicken in a wok seperately with fresh ginger then add it to the soup later. I would also use a couple of teaspoons of dark soya sauce as well. Read More
(14)
39 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/05/2004
I used this as an inspiration and added what I had available...some fresh snow peas some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was delicious and I will definately make it again. Read More
(23)
Rating: 5 stars
01/05/2004
I used this as an inspiration and added what I had available...some fresh snow peas some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was delicious and I will definately make it again. Read More
(23)
Rating: 5 stars
12/11/2003
This tasted great! It doesn't make too much though so I added more chicken broth. Read More
(20)
Advertisement
Rating: 5 stars
01/03/2004
it's suitable for an Asian like me! Yummy! Read More
(19)
Rating: 3 stars
01/28/2007
I found it quite plain and i think the chicken needed more flavour/texture. If i did it again i would cook the chicken in a wok seperately with fresh ginger then add it to the soup later. I would also use a couple of teaspoons of dark soya sauce as well. Read More
(14)
Rating: 5 stars
01/19/2010
I did change this up quite a bit but am giving it 5 because it would be good as written. I only changed it to give it more substance for my non soup loving hubby. I browned my chicken hunks in seasame oil black pepper and season salt. I added snow peas and carrots to the broth and then I garnished with bean sprouts cilantro and red bell pepper. The only complaint I have with this soup is that it only said to slice the mushrooms when indded the stems should really have been removed. I had never had shiitake mushrooms and have since learned that the stems are tough and rubbery and I will definitely remove them the next time I make this. Read More
(14)
Advertisement
Rating: 5 stars
12/11/2003
incredibly easy & fast to make Read More
(13)
Rating: 5 stars
12/11/2003
My husband was sick with a very bad cold so I thought I would try this. Very easy and very delicious. I doubled the stock and may double the chicken next time. I will also try it with tofu and I think that would be a nice touch. The noodles should be broken up into small pieces or else you're eating it with a fork and spoon. Read More
(10)
Rating: 5 stars
12/11/2003
I really love this soup. Pefect for lunch and much heartier than it looks. I added snap peas to it and doubled the noodles but it's great in it's original form too! Read More
(7)
Rating: 5 stars
12/11/2003
Easy to make and delicious. I added a can of water and did not add any egg and it was delicious. Next time I might add some more vegetables like cut up broccoli. Read More
(7)