This is a basic recipe which I keep loosely adapting for all my noodle soups.. I skip garlic, fish sauce, tastemakers and add onions, vegetables, scarmbled egg.. Have fun with it 🙂
This is a basic recipe which I keep loosely adapting for all my noodle soups.. I skip garlic, fish sauce, tastemakers and add onions, vegetables, scarmbled egg.. Have fun with it 🙂
Ingredients
1 Cup Spring Onion chopped
1 Teaspoon soya sauce
6.5 Cups Chicken / Vegetable stock
100 Grams Egg Noodles
3 egg
3 Cloves toasted garlic (as per taste)
1 Tastemaker (if the stock is not strong enough)
To Taste Salt
To Taste Fish Sauce
Steps
- Cook the noodles in boiling water al-dente. Strain and keep aside
- Boil the stock with all other ingredients with the exception of eggs and noodles and 1/4 cup of spring onions
- Once reduced slightly add the remaining spring onions and noodles and cook for 3-4 minutes more and turn off the heat
- Serve into soup bowls and keep
- For the poached egg: Poached eggs turn out well when the eggs are fresh. when you break the egg if the white is like a gel and not watery then you have a good egg for poaching. If the whites are watery carefully transfer the egg onto a slotted spoon so that the watery whites drain off
- Boil water (not to a rolling boil) and make a mild whirlpool in it with a spoon. Lower the broken egg into this whirlpool. Keep the water a lil’ less than simmering for 3-4 minutes. Remove the egg with a slotted spoon and serve into the soup bowls on top of the noodles
Ginger, Salt & Pepper 