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Sesame and Ginger Asian Style Noodle Soup
08
Sep
| Prep Time | 10 minutes |
| Cooking Time | 15 minutes |
| Baking Pan | Easycook Blue Non-stick Saucepan 20cm With Glass Lid |
| Serves | 4 |
Ingredients
- 1 litre chicken stock
- 4 cm piece of ginger, peeled and sliced
- 1 ½ tablespoons soy sauce
- 4 eggs
- 270g soba noodles
- 2 tablespoons sesame oil
- 200g king brown mushrooms, sliced lengthways
- 1 bunch bok choy, leaves separated
- 1 carrot, peeled and julienned
- 4 green onions, thinly sliced on the diagonal
- ¼ cup coriander leaves
- Black sesame seeds and sliced chilli, to serve
Make this satisfying winter warmer with vegetable stock for a complete vegetarian option.
Step 1
Place the chicken stock, 500ml water, ginger and soy sauce in a large saucepan over medium high heat; bring to a simmer. Add eggs for 3 minutes, remove with a slotted spoon and run under cold water. Remove the shell and set aside. Add the noodles to the stock and cook for 4 minutes or until tender.
Step 2
Meanwhile, heat the oil in a medium non-stick frypan over medium heat. Add the mushrooms and cook for 5 minutes or until golden. Add to the stock along with the bok choy; cook for a further minute.
Step 3
Divide soup between serving bowls, top with carrot, green onion and coriander. Cut the eggs in half and add to the soup, sprinkle with sesame seeds and chilli before serving.
