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.
Ingredients
- 1 egg per serving
- 1 tomato per 2-3 servings
- 1 garlic clove per serving
- 2 stalks of green onions
- Thin noodles
- (Optional) vegetables of your choice (bok choy, spinach…)
- Sesame oil
- White pepper
- Soy sauce (1 tablespoon per serving)
- Olive oil
- Chicken stock or water
Method
- Prepare the aromatics: slice green onions and coarsely chop garlic.
- Cut vegetables: cut tomatoes into wedges and prepare your greens if using.
- Start boiling water in a pot for cooking noodles later.
- Meanwhile, heat vegetable oil on high in a separate 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 tomatoes, soy sauce and enough chicken stock or water (or a combination) to use as the soup base to the wok. Turn the heat down and let it simmer.
- Cook the noodles separately until it is halfway done, then transfer the noodles to the wok with simmering broth.
- Add the greens if using. When everything is cooked, add garlic, green onions and lots of white pepper. Drizzle with sesame oil and serve.