The opinions expressed in this article are the author’s own and do not reflect the views of Spoon University.
We’ve all had those grueling nights, knee-deep in lecture slides and projects, when even deciding what’s for dinner seems like a monumental inconvenience. I’ve had my fair share of late-night cram sessions and whenever I craved a quick comfort meal, I would whip up this noodle dish. Its warm and inviting aroma makes it ideal for various occasions, from a rainy day pick-me-up to a 3 am hangover cure. I like to think of it as a healthier version of instant noodle packs: it takes the same amount of time to cook on the stove and doesn’t contain those processed noodles that your stomach can’t break down. Even dishwashing is easy with this recipe—it only requires one pot and a pair of chopsticks.
15-Minute One-Pot Noodle Soup
Ingredients
Instructions
- Boil water
First, boil 1.5 cups of water. This will become the base for your soup later, so feel free to adjust the amount to your liking. Once the water is boiling, turn down the heat to medium-high. - Add noodles
Add your noodles of choice to the pot. I use somen noodles because the thinness allows them to cook quickly and they conveniently come in bundles for simple portioning. Somen and ramen are very similar: they’re both Japanese noodles made mostly from wheat flour. Somen noodles, however, have a white appearance and are more delicate. Although somen noodles are usually served cold with a dipping sauce, I’ve found that they are also quite enjoyable in hot soup. - Stir in soup flavoring
Stir in 2 tablespoons of your favorite soup flavoring. Here I’m using roasted chicken bouillon, but I’ve also used red miso for a more traditional taste in the past. - Throw in frozen ingredients
Toss in any frozen ingredients you have on hand. I like to use frozen wontons and veggie crumbles (essentially plant-based ground meat), but any protein that cooks quickly, such as thinly sliced beef, does the trick. - Add veggies
Once the noodles are halfway cooked, throw in some vegetables for an instant health boost. I’m using spinach here since I happen to have it in the fridge, but bok choy and enoki mushrooms occasionally make appearances too. Depending on the vegetable, you may need to tweak the timing. For example, I add spinach towards the end since it cooks rather quickly, but I would add heartier vegetables like mushrooms or bok choy earlier on in the cooking process. - Crack in an egg
The last step is to add an egg. What I love about eggs is that they can be cooked in so many different ways. You can beat it and stir it in like egg drop soup, let it poach in the broth, or put a lid over the top to let it cook sunny-side-up. - Turn off heat
When the egg whites are mostly opaque but the yolk is still runny, turn off the heat. You can tell that the noodles are done when they start to stick together and have softened in color. I prefer my noodles a little more overdone because this allows them to absorb the flavor of the soup. It may take a few tries to master the timing of cooking the ingredients and noodles together, but with a little practice, it becomes second nature. - Top with a fresh garnish
Finally, add any extra sauces and toppings such as soy sauce, sesame oil, or green onions.
#SpoonTip: Chop the green onions over the pot using kitchen shears so you don’t have to wash a cutting board and knife.
Fifteen minutes later, voila! You can even eat this recipe directly out of the pot to really lean into the college lifestyle and minimize dishwashing.
This recipe can be as simple or complex as you want—many of the steps above are optional. The key is to cook the noodles and broth, then spontaneously throw in whatever other ingredients you have on hand (like that one soup scene in Ratatouille). And don’t be afraid to experiment with different flavors and ingredients—the beauty of this simple dish is its versatility. So the next time you need to whip up a quick dinner during your study break, give this recipe a try!