A flexible one-bowl noodle soup you can make at home with whatever you have and can be ready in 10 minutes.
Looking for a fast, filling dinner that tastes like your favorite noodle shop — without leaving the house? This Single Serve Noodle Soup is the answer. Fine ground chicken, juicy shrimp, jammy eggs, crunchy vegetables, and a creamy, savory broth all go into one bowl. It looks fancy, but it is just a pan, a pot of noodles, and pantry sauces.
This is not traditional ramen from a 12-hour bone broth. It is a homemade weeknight bowl inspired by Japanese and Korean noodle-shop flavors: soy, oyster sauce, gochujang, sesame oil, chili oil, and a splash of milk to soften the heat. Yakisoba noodles work beautifully here because they cook in about 5 minutes and stay springy in the broth. Ramen, rice noodles, or whatever noodles you already have will work too.
We’re making one generous serving today — perfect for lunch, a late dinner, or a night when everyone wants something different.
Why You’ll Love This Recipe
- One serving, no leftovers stress — made for one hungry person.
- Fast — about 20–25 minutes if you boil the eggs,blanch the veggies and boil your noodles while the meat& the broth cook .
- Flexible — swap the meat, noodles, vegetables, milk, and spice level.
- Family-friendly — skip the chili oil and gochujang for a milder bowl.
- Pantry sauces do the work — big flavor without a long simmer.
Ingredients (1 serving)
Protein & toppings
- ½ cup ground chicken
- 3 shrimp, peeled and deveined
- 2 eggs
- 2 tablespoons corn
- 2 tablespoons bean sprouts
- 2 baby bok choy
- 2 tablespoons green onion, finely chopped (for garnish)
Chicken seasoning
- ¼ teaspoon grated ginger
- ¼ teaspoon grated garlic
- A little sesame oil
- ½ teaspoon oyster sauce
- 1 teaspoon soy sauce
- ½ teaspoon gochujang
For cooking the meat
- A drizzle of olive oil
- A small drop of grated garlic
Broth
- 1 teaspoon oyster sauce
- 1 teaspoon soy sauce
- ½ teaspoon gochujang
- 1 teaspoon rice vinegar
- ¼ teaspoon chicken bouillon
- A sprinkle of white pepper
- 1 teaspoon tahini
- 1 teaspoon chili oil (plus more to finish, if you like)
- 1½ cups water
- ¼ cup milk or non-dairy milk
Noodles
- About 100 g noodles,or as much as you prefer (yakisoba used here; cook per package)
Step-by-Step Instructions
- Season the chicken
In a small bowl, mix the ground chicken with ¼ teaspoon grated ginger, ¼ teaspoon grated garlic, a little sesame oil, ½ teaspoon oyster sauce, 1 teaspoon soy sauce, and ½ teaspoon gochujang. Mix well. - Boil the eggs ( jammy but not too runny eggs)
Put cold eggs in a pot, cover with water, close the lid and turn the heat to high, cook for 9 minutes. Turn off the heat, drain right away, and fill the pot with cold water. Crack each shell a little (this stops the cooking and makes peeling easier). Sit 5–10 minutes, then peel and slice in half. This gives a yolk that is set but still a little jammy wet — not too runny, not dry. - Blanch the vegetables
Blanch bok choy and bean sprouts in boiling water for 1 minute. Rest on a plate. - Cook the noodles
Cook about 100 g noodles according to the package. Yakisoba usually takes about 5 minutes. Drain and rinse with cold water. If you are not serving right away, toss with a splash of sesame oil so they do not stick. - Cook the shrimp and chicken
Drizzle olive oil in a pot with a tiny drop of grated garlic. Cook about 1 minute until fragrant. Add the shrimp and seasoned ground chicken. When the shrimp are cooked, set them on a plate. Keep cooking the chicken, breaking it into very fine pieces with a meat pounder or spatula, until fully cooked. - Save the topping, start the broth
Remove about ¾ of the cooked chicken to a plate for topping. Leave ¼ of the chicken in the pot. - Build the broth
On low heat, in the chicken pot, stir in 1 teaspoon oyster sauce, 1 teaspoon soy sauce, ½ teaspoon gochujang, 1 teaspoon rice vinegar, ¼ teaspoon chicken bouillon, a sprinkle of white pepper, 1 teaspoon tahini, and 1 teaspoon chili oil. Mix into the chicken. Add 1½ cups water. Turn the heat to high and bring to a boil. Stir in ¼ cup milk or non-dairy milk and bring to a boil once more. The broth is done. Keep it very hot until really to serve. - Assemble
Make sure the broth is piping hot (reheat if needed). Pour broth into the bowl. Add noodles, bean sprouts, bok choy, and green onion. Add sliced eggs, the reserved ground chicken, and the shrimp. Drizzle extra chili oil if you want it spicier. Enjoy right away.
Make It Yours
Swap any vegetable you like (spinach, cabbage, mushrooms, zucchini, frozen mixed veg). Use any meat you prefer or skip it (ground turkey, thinly sliced beef, leftover chicken, tofu, or extra shrimp). Use any noodles (ramen, rice noodles, udon, spaghetti in a pinch). Use dairy or non-dairy milk — or skip the milk for a clearer, sharper broth. If you do not like spicy food, leave out the chili oil and gochujang. This bowl is meant to use what you already have, and it is delicious any time of day.
Storage tip: This is best assembled fresh so the noodles stay springy. You can cook the chicken, shrimp, eggs, and broth ahead. Keep them separate in the fridge up to 2 days. Reheat the broth until steaming, then assemble.
One hot bowl, fine savory chicken, shrimp, jammy eggs, and a creamy chili broth — weeknight comfort that still feels special.
Single Serve Noodle Soup | Creamy Chili Chicken & Shrimp Bowl 🍜
Why You’ll Love This Recipe
One serving, no leftovers stress — made for one hungry person.Fast — about 20–25 minutes if you boil the eggs while the meat cooks.Flexible — swap the meat, noodles, vegetables, milk, and spice level.Family-friendly — skip the chili oil and gochujang for a milder bowl.Pantry sauces do the work — big flavor without a long simmer.Ingredients
Method
- Season the chicken
- In a small bowl, mix the ground chicken with ¼ teaspoon grated ginger, ¼ teaspoon grated garlic, a little sesame oil, ½ teaspoon oyster sauce, 1 teaspoon soy sauce, and ½ teaspoon gochujang. Mix well.
- Boil the eggs ( jammy but not too runny eggs)
- Put cold eggs in a pot, cover with water, close the lid and turn the heat to high, cook for 9 minutes. Turn off the heat, drain right away, and fill the pot with cold water. Crack each shell a little (this stops the cooking and makes peeling easier). Sit 5–10 minutes, then peel and slice in half. This gives a yolk that is set but still a little jammy wet — not too runny, not dry.
- Blanch the vegetables
- Blanch bok choy and bean sprouts in boiling water for 1 minute. Rest on a plate.
- Cook the noodles
- Cook about 100 g noodles according to the package. Yakisoba usually takes about 5 minutes. Drain and rinse with cold water. If you are not serving right away, toss with a splash of sesame oil so they do not stick.
- Cook the shrimp and chicken
- Drizzle olive oil in a pot with a tiny drop of grated garlic. Cook about 1 minute until fragrant. Add the shrimp and seasoned ground chicken. When the shrimp are cooked, set them on a plate. Keep cooking the chicken, breaking it into very fine pieces with a meat pounder or spatula, until fully cooked.
- Save the topping, start the broth
- Remove about ¾ of the cooked chicken to a plate for topping. Leave ¼ of the chicken in the pot.
- Build the broth
- On low heat, in the chicken pot, stir in 1 teaspoon oyster sauce, 1 teaspoon soy sauce, ½ teaspoon gochujang, 1 teaspoon rice vinegar, ¼ teaspoon chicken bouillon, a sprinkle of white pepper, 1 teaspoon tahini, and 1 teaspoon chili oil. Mix into the chicken. Add 1½ cups water. Turn the heat to high and bring to a boil. Stir in ¼ cup milk or non-dairy milk and bring to a boil once more. The broth is done. Keep it very hot until really to serve.
- Assemble
- Make sure the broth is piping hot (reheat if needed). Pour broth into the bowl. Add noodles, bean sprouts, bok choy, and green onion. Add sliced eggs, the reserved ground chicken, and the shrimp. Drizzle extra chili oil if you want it spicier. Enjoy right away.
Nutrition
Notes
Tried this recipe?
Let us know how it was!One response to “Single Serve Noodle Soup | Creamy Chili Chicken & Shrimp Bowl”
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Love it! so easy to make.
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