A broth bowl sits somewhere between soup and a rice bowl: you build a bowl of noodles or rice, protein and vegetables, then ladle hot, flavorful broth over the top. It takes about 20 minutes, it’s easy to load with protein, and it’s the dinner that took over FoodTok this September. This version uses golden chicken bone broth, noodles, bok choy and a jammy egg. Further down you’ll find the viral crispy beef coconut curry bowl too.
The numbers back up the hype. Pinterest searches for “broth bowls” in the US climbed about 600% between late June and late September 2026 and are up roughly 25 times compared with last year. Spoon University called it FoodTok’s current protein dinner fixation on September 5.
RECIPE
Chicken and Noodle Broth Bowls
Ingredients
- 6 cups chicken bone broth homemade or store-bought
- 1 tbsp fresh ginger grated
- 3 garlic cloves grated
- 2 tbsp soy sauce or tamari
- 1 tbsp fish sauce optional
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 6 oz rice noodles or 3 cups cooked rice
- 4 large eggs
- 2 cups shredded cooked chicken rotisserie chicken works
- 4 baby bok choy halved
- 4 oz shiitake or cremini mushrooms sliced
- 3 scallions sliced
- chili crisp, sesame seeds and lime wedges to serve
Method
- Bring a small pot of water to a boil. Lower in the eggs and cook 6 1/2 minutes for jammy yolks. Move to ice water, then peel.
- Meanwhile, bring the bone broth, ginger, garlic, soy sauce and fish sauce to a simmer in a large pot. Simmer 5 minutes.
- Add the mushrooms and bok choy to the broth and simmer 2 to 3 minutes until the bok choy stems are just tender. Stir in the chicken to warm through.
- Cook the rice noodles according to the package, drain and rinse briefly.
- Turn off the heat and stir the rice vinegar and sesame oil into the broth. Taste and adjust with more soy sauce.
- Divide the noodles among 4 wide bowls. Add chicken, bok choy and mushrooms, then ladle the hot broth over.
- Top each bowl with a halved egg, scallions, chili crisp, sesame seeds and a lime wedge.
Notes
Private Notes
Tried this recipe?
Let us know how it was!What Is a Broth Bowl, Exactly?
Think of it as a formula rather than a strict recipe:
- A base: rice noodles, ramen, soba, jasmine rice or even cauliflower rice.
- A protein: shredded chicken, crispy ground beef, shrimp, tofu or a jammy egg (or two).
- Vegetables: bok choy, spinach, mushrooms, cucumber, broccoli, whatever needs using up.
- A seasoned broth: bone broth with ginger and soy, a coconut curry broth, or miso.
- Toppings: scallions, chili crisp, sesame seeds, herbs and lime.
Unlike ramen, you don’t need a broth that simmers all day. The flavor comes from quick aromatics and good toppings. With 2 cups of chicken and an egg per bowl, you’re looking at well over 30 grams of protein.
The Broth Is Everything
Start with a broth that already tastes good on its own. Store-bought bone broth is fine; our homemade chicken bone broth is better and freezes well. Simmer it for 5 minutes with fresh ginger and garlic, season with soy sauce, and add the vinegar and sesame oil only after the heat is off so they stay bright.
If you want to go deeper, our ramen broth guide walks through a richer, longer-simmered base.
The Viral Crispy Beef Coconut Curry Broth Bowl
The bowl you’ve probably seen most on social media uses crispy ground beef and a red curry coconut broth. Brown the beef in a very hot skillet and leave it alone long enough to crust, then toss it with garlic, ginger, soy sauce and a pinch of sugar. In the same pan, fry red curry paste for a minute, whisk in coconut milk and a cup of broth, and finish with lime juice and cilantro. Spoon it over rice with diced cucumber. The quick recipe is in the recipe card notes.
Cook ground beef to 160°F (71°C), the USDA safe temperature for ground meat.
How to Nail the Jammy Egg
Lower cold eggs into boiling water, set a timer for 6 1/2 minutes, then plunge them into ice water for at least 3 minutes. You get a set white and a thick, spoonable yolk. Go 7 minutes if you prefer it firmer. Jammy yolks aren’t fully cooked, so use fully cooked eggs for anyone pregnant or very young.
Meal Prep Tips
- Keep the broth, noodles and toppings in separate containers so nothing gets soggy.
- Reheat the broth until steaming, then pour it over cold ingredients to warm them.
- Peeled jammy eggs keep 3 days in the fridge.
For a cozier, creamier bowl this week, try our new roasted pumpkin soup.
FAQ
Are broth bowls healthy?
They can be very balanced: lean protein, vegetables and a light broth. Watch the sodium in store-bought broth and soy sauce, and choose low-sodium versions if needed.
What’s the difference between a broth bowl and ramen?
Ramen is defined by its noodles and long-cooked broth. Broth bowls are looser: any base, any protein and a quick, seasoned broth.
Can I make broth bowls vegetarian?
Yes. Use vegetable or mushroom broth with a spoonful of white miso, and top with crispy tofu and eggs.
What rice works best?
Jasmine rice is the most popular. Short-grain rice holds together better if you like a thicker bowl.
Last tip: freeze broth in 2-cup portions. With a bag of rice noodles in the pantry and a rotisserie chicken, dinner is 15 minutes away on any night.
