How long does Egg Drop Noodle Soup keep in the fridge?

Egg Drop Noodle Soup keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Egg Drop Noodle Soup ahead of time?

Egg Drop Noodle Soup is best served fresh; it comes together in about 22 minutes, so prep your ingredients ahead and cook just before serving. Pre-chopping the aromatics and measuring spices can cut active time in half.

What can I serve with Egg Drop Noodle Soup?

Classic pairings include chilli-oil. For a complete indo-chinese thali, add a dal, a dry sabzi, papad, and a sweet ending.

Indo-Chinese EggSoup Medium

Egg Drop Noodle Soup

Name: Egg Drop Noodle Soup
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 3 servings
Cuisine: Indo-Chinese
Ingredients: 3 eggs, beaten; 200 g wheat noodles; 1.5 L chicken or veg stock; 1 cup spinach, shredded; 1 carrot, julienned; 1 tbsp ginger, julienned; 4 garlic cloves, minced; 2 tbsp soy sauce; 1 tbsp vinegar; 1 tsp white pepper; 2 tbsp cornflour slurry; 1 tbsp sesame oil; 0.5 cup spring onion + coriander; 1 tsp salt

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Broth + noodles + egg ribbon

Time: 22 min
Serves: 3
Calories: 420 kcal
Protein: 22 g

0:00 / 1:31

Changes voice accent · Recipe stays in English

Method

1Heat sesame oil, fry ginger and garlic 30 seconds.
2Pour in stock with soy, vinegar, salt and white pepper; bring to a low boil.
3Add carrot, gently bubble 4 minutes.
4Boil noodles separately till just firm; split between bowls.
5Stir cornflour paste into stock to coat with sticky liquid, lower heat, drizzle eggs in a thin stream while stirring once — ribbons form.
6Wilt spinach in residual heat; ladle over noodles, scatter spring onion + coriander.

About this recipe

Built on eggs — swap with silken tofu cubes warmed in the broth + kala namak.

Ingredients

Method

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