20-Min Mami — Filipino Egg Noodle Soup
Silky broth, springy egg noodles, poached egg, and tender green beans in one pot. This comfort-in-a-bowl Filipino classic is faster than takeout when you use rotisserie chicken.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 35g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 6 cups chicken broth
- 8 oz fresh egg noodles (or dried wheat noodles)
- 1 cup fresh green beans, trimmed
- 2 whole eggs
- ½ medium white onion, sliced thin
- 1 tbsp fish sauce
Instructions
- 1
Bring broth to a boil in a large pot over high heat, ~5 minutes.
- 2
Add sliced onion and cook until soft and translucent, ~3 minutes.
- 3
Add egg noodles and green beans, stirring occasionally, until noodles are tender, ~6 minutes.
- 4
Stir in shredded chicken and fish sauce, then gently crack eggs into the simmering broth.
- 5
Simmer 2 minutes until egg whites just set but yolks still jiggle slightly.
- 6
Ladle into bowls, making sure each gets a poached egg and plenty of broth. Serve hot.
Tools you’ll need
- large pot (at least 3-quart capacity)
- wooden spoon or ladle
- knife and cutting board
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