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Chinese Egg Noodle Soup

Feel free to add some soy sauce, fish sauce, or hoisin to jazz this up and make it your own.

  • Servings: 4
Chinese Egg Noodle Soup

Photography: Jonathan Lovekin

Source: Martha Stewart Living, March 2013


  • 8 cups homemade or store-bought chicken broth
  • 2 boneless, skinless chicken breast halves (8 ounces each)
  • Coarse salt
  • 9 ounces Chinese dried egg noodles
  • 1 pound Chinese broccoli or broccolini, sliced crosswise into 1-inch pieces
  • 4 large eggs, poached
  • Hot sauce, such as Sriracha (optional)


  1. Bring broth to a simmer in a 3- to 4-quart saucepan. Add chicken; simmer gently until cooked through, about 20 minutes.

  2. Meanwhile, bring a large pot of water to a boil. Salt generously, add egg noodles, and cook until al dente, 5 to 7 minutes. Drain and divide noodles among 4 soup bowls.

  3. Remove chicken from broth and set aside to cool slightly. Bring broth to a boil, add broccoli, and cook until crisp-tender, 3 to 4 minutes. Using a skimmer or slotted spoon, lift out broccoli and divide among soup bowls.

  4. Slice chicken and divide among bowls. Ladle broth into bowls, and top each serving with a poached egg and some hot sauce, if desired.

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