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Quick & Easy Egg Noodle Soup Recipe in 15 Minutes

Quick & Easy Egg Noodle Soup Recipe in 15 Minutes

Single-person meals are best made in the simplest and fastest way. Who would not love a 15 minutes ready-made egg noodle soup – that’s easy to clean after, but tasty and healthy too? It’s like instant noodles – with side dishes made in one pot, without the flavoured seasonings, chicken stock, or MSG!

Cantonese egg noodles with soup in a bowl, with tofu skin,  pork balls, bean sprouts, choy sum topped poached egg, fried garlic and chopped scallions and a saucer of freshly chopped red chillis in light soya sauce.
A meal ready in 15 minutes – that’s even better and wholesome than instant noodles!

This time, I am making Egg Noodle Soup, also known as Yee Mee Soup with poached egg, tofu skin, choy sum and pork balls – but you can use any meat or fish ball and vegetables to make it a well-balanced meal 🙂

Ingredients for Cantonese Egg Noodle Soup - Egg Noodles (Yee Mee), water, beans sprout, choy sum, egg, meat balls, tofu skin, chopped chillis, scallions, pepper, sesame oil, oyster sauce, chopped garlic and salt.
All the ingredients to make this simple dish.

Quick & Easy Egg Noodle Soup Recipe

Making the Egg Noodle Soup Stock

First, let’s make the stock. Over medium to high heat, add a little bit of cooking oil in a saucepan. While the oil is heating up, add the garlic and stir fry until golden brown. Turn off the heat and set aside 3/4 of the garlic to be used as topping later.

A tablespoon of garlic, fried until golden brown, in a soup ladle over a saucepan with cooking oil and a teaspoon of fried garlic.
Remove 3/4 of the fried garlic to be added as topping later for an extra crunch and flavour.

In the same pot, add the water. Turn on the heat to medium-high and add meatballs, and all the seasoning ingredients – salt, (powdered) pepper, sesame seed oil and oyster sauce. Stir the soup until all the seasonings have dissolved. Bring the soup to a rolling boil.

Mixing pepper, salt, sesame oil, oyster sauce in a saucepan of water, fried garlic and pork ball for the soup.
Give the sauce ingredients a nice stir until all of it has dissolved in the water. This will be our soup base.

In the meantime, prepare one portion of egg noodles (yee mee), and place it in the center of the serving bowl. Set aside.

A portion of egg noodles in the center of a blue serving bowl.
Set aside the dried egg noodle – there is no need to cook it beforehand. The boiling soup will soften it to al dente later.

Cooking the Egg Noodle Soup

While the soup is in a rolling boil, taste with a teaspoon. Be careful not to burn yourself.

Soup with pork balls in a rolling boil inside a saucepan.
The soup is ready for the vegetables!

Add choy sum, beans sprout and egg to simmer for 30 seconds. Both vegetables and poached egg will continue to cook from the residual heat.

Simmering soup with choy sum, bean sprout, egg and pork balls.
Simmering the vegetables in the boiling soup – and making poached egg while we’re at it!

Assembling the Egg Noodle Soup

Once done, carefully pour the soup into the bowl. Scoop the meat balls, vegetables and egg into the bowl with yee mee.

Carefully pouring the boiling soup in the dried egg noodles, and preventing the vegetables and pork balls from falling into the bowl.
Slowly pour the soup into the bowl first. Later, scoop the vegetables, meat balls and egg onto the egg noodles when all the soup has been poured.

Garnish with tofu skin, garlic and chopped spring onions.

A bowl of Cantonese egg noodles in soup with tofu skin, pork balls, choy sum and poached egg.
Aaaaand – we’re done! Just look at that amazing, premium instant nood-, I mean, egg noodles!

That’s all!

This was so delicious, the egg noodles were al dente, the tofu skin was crispy, the vegetables are firm and the soup had a tasty, porky flavour – a perfect meal that’s not only simple and easy but also healthy and cooked under 15 minutes. Upgrade your noodles cooking skill to this Egg Noodle Soup – you’ll never want instant noodles again 😉

Storage Instructions

This Egg Noodle Soup is best enjoyed immediately once cooked. Once the gravy has been added, it will not do well if kept overnight in the fridge and reheated. However, the soup can last a day in the fridge if necessary.

Freezing this dish is not recommended.

Enjoy 😀

yee mee noodles

Egg Noodle Soup Recipe

Somjit Najaireeb
A lunch that is quick and easy to make, yet wholesome and warms the body on a cold day!
0 from 0 votes
Prep Time 4 mins
Cook Time 3 mins
Total Time 7 mins
Course Main Course, Soup
Cuisine Chinese
Servings 1 bowl
Calories 632 kcal


  • Saucepan
  • Soup Ladle



  • 1 portion dried egg noodle, yee mee
  • ½ cup beans sprout
  • ½ cup choy sum
  • 1 egg, optional
  • 7 pork ball
  • 300 ml water
  • 1 tbsp cooking oil


  • ¼ tsp salt
  • 2 cloves garlic, chopped
  • ¼ tsp pepper
  • ¼ tsp sesame seed oil
  • 1 tbsp oyster sauce


  • spring onion, chopped
  • 1 red chili
  • 2 pieces tofu skin, fuchok



  • Turn on the stove to medium heat. Add the oil to the saucepan.
  • Add garlic. Fry until golden brown. Turn off the stove and set aside ¾ garlic from saucepan.
  • Pour in water. Turn on the stove to medium heat.
  • Add the meatballs, salt, pepper, sesame seed oil, and oyster sauce. Stir until the seasoning is dissolved. Bring the soup to a rolling boil.
  • Open the yee mee noodles and place in a serving bowl. Set aside.
  • When the soup is in a rolling boil, use a teaspoon to taste.
  • Add the choy sam, and bean sprout into the soup, at the sides of the pan. This will make it easier to add the egg.
  • Crack the egg in a small bowl, and gently add the egg into the middle of the pan. Let it simmer for 30 seconds. Turn off the heat. The egg will continue cooking in the hot soup.


  • Slowly pour the hot soup into the serving bowl with the yee mee noodles.
  • Gently scoop the poached egg with a soup ladle and place on top of the noodles. Scoop the meatballs and place them around the sides of the bowl. Repeat with they choy sam and bean sprout.
  • Add the tofu skin (Fu Chok) to the side of the bowl so that it is half-immersed in the soup.


  • Add the rest of the fried garlic and some chopped spring onions.
  • Serve.



  • This recipe makes 1 serving, if you would like to make more than 1 serving, use a stock pot.
  • Yee Mee noodles is used for its springy texture. For a softer, chewy texture, try it with udon noodles.
Goes great with:
  • Fried fish or meat balls
  • Fried Tofu skin (Fu Chok)
  • Chopped red chilli with soy sauce as a spicy flavour enhancer (optional).


Serving: 1gCalories: 632kcalCarbohydrates: 72gProtein: 28gFat: 28gSaturated Fat: 8gCholesterol: 165mgSodium: 1247mgPotassium: 283mgFiber: 2gSugar: 5gVitamin A: 4916IUVitamin C: 127mgCalcium: 136mgIron: 2mg
Keyword choy sum, egg noodle soup, oyster sauce, quick meals, single serving meals, yee mee
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