Egg drop noodle soup recipe

• porties: 1 serving
• actieve tijd: 5 minutes
• totale tijd: 20 minutes

Ingrediënten

1 bundle dried noodles of choice (wheat, ramen, or rice noodles)

2 large eggs

2.3 oz fresh shiitake mushroom caps (1.5 thick large caps)

2 cups chicken stock (Pacific Foods or Kettle & Fire work well)

½ cup water

½ tbsp light soy sauce (or to taste)

¼ tsp coarse sea salt (or to taste)

¼ tsp fish sauce

1-2 scallion (thinly sliced)

Drizzle toasted sesame oil

A few rounds ground black pepper

Instructies

Boil noodles to al dente

Noodles: Bring a pot of water to a boil and cook the noodles according to the package instructions. When just al dente, drain but do not rinse. Transfer them to a large serving bowl. If desired, toss with a small drizzle of oil to prevent clumping. You can keep the noodles in a warm (unheated) oven while preparing the soup.

Dice shiitake

Shiitake: Slice the shiitake caps into bite-sized pieces.

Season and bring broth to boiling

Make soup broth: In a medium saucepan, combine the chicken stock, water, and shiitake. Season with soy sauce, salt, and fish sauce. Bring to a boil over medium-high heat, about 5–6 minutes, until the mushrooms are tender and the broth is well seasoned

Pass eggs through a sieve

Eggs: Meanwhile, crack the eggs into a small bowl. Place a sieve over a large measuring cup with a pouring spout. Pour the eggs into the sieve and use a wooden spoon to gently press them through in a circular motion, helping the eggs pass evenly through the sieve. This creates a finer, silkier texture than simply whisking. Set aside.

Stream-in eggs to make ribbons

Make egg flower: Once the broth reaches a rolling boil, turn off the heat. Slowly and evenly stream the strained eggs into the hot broth from slightly above the pot in a circular motion without stirring. Let the eggs sit undisturbed for a few seconds so delicate ribbons can form.

Garnish the soup

Garnish: To complete the soup, garnish with scallions, drizzle of sesame oil and a few rounds of ground black pepper.

How to serve with noodles

Serve: Ladle the hot soup over the prepared noodles. Garnish with scallions, a drizzle of toasted sesame oil, and freshly ground black pepper. Serve immediately.

Voedingswaarde

• Calorieën: 254 kcal
• Totale vet: 13 g
• Verzadigd vet: 4 g
• Onverzadigd vet: 8 g
• Transvet: 0.04 g
• Cholesterol: 372 mg
• Natrium: 1507 mg
• Totale koolhydraten: 13 g
• Voedingsvezels: 2 g
• Totale suikers: 3 g
• Eiwit: 25 g