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Veggie noodle soup with eggs

Veggie noodle soup with eggs

Slurpable noodles with deep flavour are a handy supper when time is short. This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4.5 out of 5 stars(3) Rate this recipe
VegetarianHealthyLow in saturated fat2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 Essential Free Range White Eggs
  • 3 vegetable stock cubes
  • 30g piece ginger, peeled and finely chopped
  • 2 tbsp dark soy sauce
  • 1 bunch Essential Salad Onions, thinly sliced
  • 2 tbsp Vegetable oil
  • 400g Essential Courgettes, cut into small dice
  • 400g Essential Mushrooms, thinly sliced
  • 250g pack medium egg noodles
  • 25g pack flat leaf parsley, chopped


  1. Bring a pan of water to the boil and add the eggs. Cook for 6 minutes, then drain and cover with cold water until later. Meanwhile, crumble the stock cubes into a large saucepan and stir in 1.2L water. Add the ginger, soy sauce and ½ the salad onions, then heat gently until simmering.

  2. Heat the oil in a frying pan, add the courgettes and mushrooms and fry for 5 minutes, or until lightly browned. Peel the eggs.

  3. Transfer the mushrooms and courgettes to the pan of stock, add the noodles and cook for a further 3 minutes, until the noodles are tender. Ladle into shallow bowls, halve the eggs and add to the bowls, topping each one with the remaining salad onions and a sprinkling of parsley.

Cook’s tip

A noodle broth is a good way of using up vegetable odds and ends from the fridge such as French beans, runner beans, sugar snaps, kale or broccoli. Small quantities of leftover cooked chicken, pork, beef or lamb from a roast can also go in when adding the noodles.


Typical values per serving when made using specific products in recipe


1,468kJ/ 350kcals



Saturated Fat












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