Garlic Shrimp, Pork & Egg Noodle Soup
This comforting bowl combines juicy shrimp, savory ground pork, garlic, a softly cooked egg, fine noodles, scallions and cilantro in a light, flavorful broth. It is designed as a practical recreation of the short cooking video you supplied.
What Makes This Noodle Soup So Good
The video uses a fast one-pot method. Shrimp and garlic are cooked first, followed by ground pork. Broth is added directly to the same pan so the browned meat and seafood flavors become part of the soup. An egg is then poached in the broth, fine noodles are cooked right in the pot, and the bowl is finished with fresh green onion and cilantro.
The result is a light but satisfying soup. The shrimp add sweetness, the pork adds savory richness, and the egg gives the broth extra body when the yolk is broken into the noodles. Fine noodles work especially well because they cook quickly and absorb the seasoned broth.
A clean frame extracted directly from the uploaded video showing the shrimp, garlic and ground pork cooking stage.
Ingredients
For the soup
- 1 tablespoon neutral cooking oil
- 3 garlic cloves, lightly crushed or sliced
- 6–8 medium shrimp, peeled and deveined
- 4 ounces (115 g) ground pork
- 2 1/2 cups chicken broth or light stock
- 1 large egg
- 2–3 ounces fine noodles, such as somen, misua, thin wheat noodles or very fine ramen
Seasoning & garnish
- 1 teaspoon soy sauce
- 1/2 teaspoon fish sauce, optional
- 1/4 teaspoon white pepper or black pepper
- Salt, to taste
- 2 scallions, thinly sliced
- 1 small handful fresh cilantro
- Optional: a few drops sesame oil or chili oil for serving
Step-by-Step Instructions
1. Sauté the garlic and shrimp
Set a small saucepan or deep skillet over medium heat and add the oil. Add the garlic and let it cook for about 20–30 seconds, just until fragrant. Add the shrimp in a single layer. Cook briefly, turning once, until the exterior begins to turn pink. Do not fully cook the shrimp yet because they will continue cooking after the broth is added.
2. Brown the ground pork
Push the shrimp slightly to the side and add the ground pork. Break the pork into small crumbles with a spoon or chopsticks. Cook for roughly 2–3 minutes, stirring so the pork browns evenly and combines with the garlic. The pork should no longer look pink before you proceed.
3. Add the broth
Pour in the chicken broth. Scrape the bottom of the pan gently to release the flavorful browned bits. Add soy sauce, optional fish sauce and pepper. Bring the broth to a lively simmer, then lower the heat slightly so it does not reduce too quickly. Taste the broth before adding extra salt because both broth and soy sauce can already be salty.
The egg is cooked directly in the seasoned broth, exactly as shown in the video.
4. Poach the egg in the soup
Crack the egg into a small cup first, then slide it gently into the simmering broth. Leave it undisturbed for about 2 minutes for a soft center, or longer if you prefer a firmer yolk. Keep the broth at a gentle simmer rather than a violent boil so the egg stays together.
5. Cook the noodles
Add the fine noodles directly around the egg. Use chopsticks or tongs to loosen them without breaking the egg. Very thin noodles may need only 2–3 minutes; slightly thicker noodles can require longer. Always use the package timing as your final guide. If the noodles absorb too much liquid, add a small splash of hot broth or water.
The fine noodles cook quickly in the same pot, absorbing flavor from the broth.
6. Add the fresh herbs
When the noodles are tender, scatter in the sliced scallions and fresh cilantro. The video adds a generous amount of fresh green garnish at the end. Let the herbs wilt for only a few seconds so they stay bright and aromatic.
Fresh cilantro and scallions finish the soup with color and a clean herbal flavor.
7. Serve immediately
Transfer the noodles to a deep bowl, arrange the shrimp, pork and egg on top, and ladle over the hot broth. Serve right away. If you enjoy more intensity, finish the bowl with chili oil, sesame oil, extra soy sauce or a squeeze of lime.
Finished soup frame extracted directly from the uploaded video.
How to Keep the Shrimp Tender
The most common mistake with a soup like this is overcooking the shrimp. At the first stage, sauté them only until they start changing color. Once the broth is added, residual heat will finish cooking them. Medium shrimp generally need only a few minutes total. When they are opaque and curled into a loose C shape, they are ready.
Best Noodles to Use
The noodles in the video are extremely fine. Somen, misua, thin wheat vermicelli and other quick-cooking Asian noodles are all good options. Fine noodles are ideal because the entire recipe is meant to come together quickly in one pan. If you use standard instant ramen, cook it according to its package instructions and consider adding a little more broth.
Useful Recipe Tips
- Use a small pot: it keeps the broth deep enough to poach the egg while still being easy to manage.
- Do not burn the garlic: garlic becomes bitter quickly, so add the shrimp shortly after the garlic becomes fragrant.
- Season late: taste after the broth and soy sauce are combined before adding salt.
- Watch the noodles closely: thin noodles can go from firm to overly soft in less than a minute.
- Add herbs at the end: cilantro and scallions taste fresher when exposed to the heat only briefly.
- For a soft egg: keep the soup at a gentle simmer and avoid stirring directly over the egg.
Amazon Kitchen Tools That Work Well for This Recipe
Affiliate disclosure: As an Amazon Associate, I may earn from qualifying purchases. The items below are suggested kitchen tools for making and serving this recipe; they are not presented as products proven to be used in the original video.
SENSARTE Ceramic Nonstick Sauce Pan with Lid, 1.5 Quart
This 1.5-quart saucepan is a practical size for preparing one or two servings of this noodle soup and gives enough depth for simmering the broth and poaching the egg.
Check Price on Amazon
OXO Good Grips Stainless Steel Soup Ladle
A ladle makes it easy to transfer the hot broth into the serving bowl while keeping the noodles, shrimp, pork and egg neatly arranged.
Check Price on AmazonMake It Your Own
You can easily adjust this soup around what you have. Replace ground pork with ground chicken or turkey, or omit the meat and use extra shrimp. Baby spinach, bok choy or mushrooms can be added during the final few minutes. For more heat, add chili crisp or sliced fresh chili. For a richer bowl, stir in a small spoonful of toasted sesame oil after turning off the heat.
Storage and Reheating
This soup tastes best immediately because fine noodles continue absorbing broth as they sit. If you expect leftovers, cook the noodles separately and store them away from the broth. Refrigerate the cooled broth, pork and shrimp in a covered container and use within about 2 days. Reheat the broth until steaming hot, then add freshly cooked noodles. For best texture, consider cooking a fresh egg rather than storing a soft-poached egg in the soup.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw the shrimp completely, pat them dry, then cook them as directed. Removing excess water helps them sauté rather than steam.
Can I use instant ramen noodles?
Yes. Discard or reduce the included seasoning packet if you are already using seasoned broth and soy sauce, otherwise the soup can become too salty.
What can I use instead of ground pork?
Ground chicken, turkey or finely chopped mushrooms work well. You can also make the soup with shrimp only.
How do I make the egg yolk firmer?
Simply simmer the egg a few minutes longer before adding the noodles. A covered pot also helps the top of the egg set more quickly.
Can I double the recipe?
Yes. Double the main ingredients and use a larger saucepan. Add eggs separately so they have enough room to poach without sticking together.
Final Serving Idea
For the closest presentation to the video, place the noodles in the center of a deep bowl, arrange the shrimp and pork around them, keep the egg visible near the top, scatter scallions and cilantro over everything, and finish by ladling the hot golden broth over the bowl.
