Egg Noodle Soup 蛋湯麵
Mom’s recipe, which was passed down from grandma. This simple bowl of noodles features the aromatic blend of sesame oil and white pepper, which a punch from garlic. Serving size: 2
Ingredients
- 2 eggs
- 1 tomato
- 3 garlic cloves
- 2 - 3 stalks scallions
- Thin noodles
- (Optional) vegetables of your choice (bok choy, spinach…)
- Sesame oil
- White pepper
- Soy sauce (1 - 2 Tbsp)
- Olive oil
- Chicken stock or water
Method
- Prepare the aromatics: slice scallions and coarsely chop garlic.
- Cut vegetables: cut tomatoes into wedges and prepare your greens if using.
- Heat olive oil on high in a wok. Beat the eggs and pour into hot oil (before smoking). Fry the eggs until the bottom is golden, then break into small to medium pieces.
- Add tomato, soy sauce and enough chicken stock or water (or a combination) to use as the soup base to the wok. Bring to a boil, cover and turn the heat down to let it simmer.
- Cook the noodles separately until it is halfway done, then transfer the noodles to the wok with the simmering broth.
- Add the greens if using. When everything is cooked, add garlic, scallions and lots of white pepper (~8 - 10 shakes). Drizzle with sesame oil and serve.