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Egg-topped Asian Noodle Soup Recipe

The egg-topped Asian noodle soup recipe combines two Asian favorites: noodle soup and egg-drop soup. Mix it up by substituting chicken for the shrimp.

Servings: 4

Active time: 20 minutes

Total time:

Sauce Ingredients


  • 1/4 c rice vinegar
  • 1/4 c sesame oil
  • 2 Tbsp reduced-sodium soy sauce
  • 1 tsp Sriracha (or to taste)


  1. Combine rice vinegar, sesame oil, reduced-sodium soy sauce, and Sriracha in small dish and whisk to mix well. Set aside.

Soup Ingredients

  • 8 oz udon or soba noodles
  • 6 c reduced-sodium, fat free chicken broth
  • 1 Tbsp minced fresh ginger
  • 2 tsp minced fresh garlic
  • 4 c baby spinach
  • 16 peeled, cooked shrimp
  • 1/2 c snow peas, cut into lengthwise slivers
  • 2 green onions, cut into 2-inch lengths and slivered
  • Dash of rice vinegar
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  1. Cook noodles as package directs. Drain and set aside.
  2. Bring broth, ginger, and garlic to boil in large saucepan or Dutch oven.
  3. Meanwhile, place equal amount of noodles into 4 wide soup or pasta bowls; divide the spinach, shrimp, snow peas, and green onions evenly into each bowl. Drizzle with 1 tablespoon of the sauce.
  4. When broth is boiling, lower heat to simmer and add vinegar. Crack eggs individually into small custard cup or bowl and gently ease eggs into simmering broth, one at a time, holding cup as low as possible so that yolk doesn’t break. Use a spoon to gather whites around yolks of each egg and continue to simmer about 3 minutes, or to desired doneness.
  5. Carefully lift each egg from broth with slotted spoon; place on top of ingredients in bowl. Gently ladle hot broth over ingredients in bowl, submerging vegetables (the heat of the broth will cook them). Serve immediately with remaining sauce, as desired.


Substitute 1 cup shredded cooked chicken for the shrimp. Angel hair pasta or other favorites can be substituted for udon noodles.


Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 520
Calories from Fat 200
Total Fat 23g (35% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 215mg (72% DV)
Sodium 980mg (41% DV)
54g (18% DV)
Dietary Fiber 5g (20% DV)
Sugars 6g
Protein 27g
Vitamin A 25%
Vitamin C 15%
Calcium 10%
Iron 30%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.