Yellow Bean & Watercress Noodle Soup

Watercress and yellow bean noodle soup

This is a great, light meal that I often have for breakfast or lunch, sometimes dinner when I’m being lazy. It takes about 5 mins to make and is also pretty cheap to put together. You can easily make it vegan by removing the eggs from the recipe.


  • Organic Watercress
  • Yellow bean paste (available at most Asian markets)
  • Soy Sauce (for taste only)
  • Sesame Oil
  • Ground Pepper
  • 1-2 free range organic eggs
  • Rice noodles
  • Water


  • Boil at least 1 inch of water in a saucepan. Amount can vary based on how much soup you want, but you need at least enough to cover the noodles.
  • Add between a teaspoon and tablespoon of yellow bean paste, to taste. I like a lot of liquid, so I put about 2 inches of water in the saucepan and a heaping tablespoon of paste.
  • Let the paste dissolve, then add rice noodles. The noodles double in thickness, so don’t over estimate how many you need.
  • Simmer for 1 minute. Then turn down heat until the water is hardly bubbling. Crack eggs straight into the mix and let them poach for 1-2 minutes. If you like your eggs soft, only cook for 1 min and remove from heat before the eggs are fully cooked, as the heat from the soup will continue to cook them for a few minutes, while the soup is too hot to consume.
  • Break up the watercress loosely and place in the bottom of your serving bowl.
  • Carefully pour your noodle and soup mix over the watercress. The heat from the soup will cook the watercress perfectly in the bowl.
  • Add pepper, soy sauce and sesame oil to taste.

Author: Amanda

Amanda Turner has worked in fitness for over 20yrs, specialising in Personal Training, Competitive Fitness Training, Dance, Acrobatics, Arthirtis Mobility, Pilates, Yoga, Martial Arts and Tai Chi. She used to work full time in entertainment and fitness, but now has a design company and continues her love of fitness part time.

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