Chicken Egg Noodle Soup with Ginger and Chilli

There is something so comforting about a big bowl of this broth on a winters night. The drizzled roasted chilli on top takes it to next level.


  • 500 g chicken with bones
  • 1/4 cup Soy Sauce
  • 50g chopped ginger
  • 2 chopped spring onions
  • 1 garlic head, chopped
  • 1 cinnamon stick
  • 1 tbsp white vinegar
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 eggs
  • 150g fresh thin egg noodles
  • Roasted sesame seeds to serve

Roast Chilli vinegar:

  • 2 tbsp oil
  • 1 tbsp chilli flakes
  • 1 tsp finely grated ginger
  • 1 garlic clove, finely grated
  • 1 tbsp white vinegar


  1. To make roast chilli vinegar, in a small pan, combine oil and chilli flakes and cook on low heat for 5-6 minutes until the oil turns red and chilli darkens.
  2. Remove from heat and add ginger and garlic. let it cool and then add vinegar.
  3. To make the chicken broth, in a large pan, combine chicken with soy sauce, ginger, garlic, spring onion, cinnamon, vinegar, salt and pepper. Simmer on low heat for 1 hour until the juices of chicken run clear.
  4. Taste the broth and adjust seasoning according to your taste. Drain broth in a large pan. Take out chicken and shred. Discard the rest.
  5. To make poached eggs, fill a small saucepan with water. Add 1 tbsp of vinegar and bring to a boil.
  6. Crack egg in a fine mesh and let the loose egg white drain. You will be left with the solid egg yolk and white.
  7. With a spoon, make a whirlpool in the boiling water and add egg in the middle. Cook for three minutes. Repeat process for rest of the eggs.
  8. Boil egg noodles in boiling salty water according to packet instructions and drain.
  9. To serve, in a bowl add chicken broth followed by noodles and shredded chicken. Top with Poached egg, spring onions and roasted sesame seeds. Finally add the roast chilli vinegar.
  10. Serve warm.


You can customise the flavours of broth according to your taste. Just try not to make it too salty or spicy as the roast chilli vinegar adds a punch of flavour. You can add a little bit more soy sauce if you feel the broth needs more depth.

The poached egg is totally optional, you can skip it if its not to your liking. If you are not a fan of runny yolk just poach it for 4 minutes for a hard yolk.

The roast chilli vinegar keeps well in an air tight container for upto two weeks. I Love having it with daal chawal too. 😀

Aa jao soup lovers, Noodle Soup is Ready!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s