This is a simple, comforting, everyday Chinese home dish — especially popular for quick breakfasts, late-night snacks, or when you want something warm and nourishing in minutes.
The (hébāodàn) refers to the perfectly poached egg with a runny yolk that sits on top like a little "purse" , releasing its golden richness into the noodle broth as you eat.
The dish is light yet satisfying: silky noodles in a clear, savory broth with a silky poached egg, green onions, and optional garnishes.Ingredients (serves 1–2)Noodles & broth base
- Fresh or dried wheat noodles (alkaline noodles preferred; ramen-style or thin egg noodles work) — 150–200 g (one large handful per person)
- Water or light chicken stock — 600–800 ml (2½–3½ cups)
- Light soy sauce — 1–2 tbsp
- Salt — ½–¾ tsp (to taste)
- Chicken powder or MSG — ½ tsp (optional, for extra umami)
- White pepper — small pinch
- Fresh large egg — 1–2 per bowl (room temperature is best)
- White vinegar — 1 tsp (helps egg white coagulate neatly)
- Green onion / scallion — 1–2 stalks, finely chopped
- Ginger — 2–3 thin slices (optional, for subtle warmth)
- Sesame oil — ½–1 tsp (final drizzle)
- Optional toppings:
- Chopped cilantro
- Toasted sesame seeds
- Crispy fried shallot or garlic
- Chili oil or chili crisp (for heat)
- A few drops of black vinegar for tang
- Prep the broth
- In a medium pot, bring 600–800 ml water (or chicken stock) to a boil.
- Add ginger slices (if using) + light soy sauce + salt + chicken powder + white pepper.
- Reduce to a gentle simmer (small bubbles) — keep it hot but not violently boiling. This will be the clear, light broth base.
- Cook the noodles
- In a separate pot, bring water to a rolling boil.
- Add noodles. Cook according to package instructions (usually 3–5 minutes for fresh, 5–8 minutes for dried) until just al dente (slightly firm — they continue cooking in hot broth).
- Drain immediately. Rinse briefly under cold water if using dried noodles (stops cooking and removes excess starch). Shake off excess water.
- Divide cooked noodles into serving bowls.
- Poach the egg(s)
- Add 1 tsp white vinegar to the simmering broth pot (helps egg white set quickly without much taste).
- Create a gentle vortex by stirring the water in a circle with chopsticks.
- Crack egg(s) into a small bowl first (easier to slide in).
- Gently slip egg(s) into the swirling water one at a time.
- Immediately turn heat to the lowest simmer.
- Poach 2½–3½ minutes for runny yolk (whites fully set but yolk still soft and golden).
- Use a slotted spoon to lift egg(s) carefully. Place one egg directly on top of the noodles in each bowl.
- Assemble & finish
- Ladle hot broth over the noodles and egg until just covered (or more if you prefer soupy).
- Drizzle a few drops of sesame oil over the surface for aroma.
- Sprinkle generously with chopped green onion.
- Add any optional toppings: cilantro, sesame seeds, chili oil, etc.
- Serve
- Serve immediately while piping hot.
- To eat: Break the poached egg yolk with chopsticks — it mixes into the broth, creating a silky, rich coating for the noodles.
- Enjoy with a spoon and chopsticks — slurp the noodles and scoop the egg-broth goodness.
- Perfect poached egg → Fresh eggs + vinegar + gentle simmer = neat shape and runny yolk. Room-temperature eggs set more evenly.
- Noodle texture → Don’t overcook — slightly chewy is best. Fresh alkaline noodles give the classic springy bite.
- Broth clarity → Keep simmer gentle — rolling boil clouds the broth. Use stock instead of plain water for richer flavor.
- Variations →
- Add blanched greens (bok choy, spinach) or sliced mushrooms.
- For heartier version: top with sliced braised pork, fish balls, or wontons.
- Spicy version: swirl in chili oil or Sichuan pepper oil.
- Storage → Best eaten fresh. If reheating leftovers, poach a fresh egg — old poached eggs harden.
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