Noodle soup with eggs
Wheat noodles in a soy sauce broth, topped with soft-boiled eggs and spring onion.
Active time20 min
Cooking15 min
Total30 min
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Ingredients
- 20 g spring onion
- 4 eggs
- 1 l poultry stock
- 300 g fresh wheat noodles
- 40 ml soy sauce
Preparation
Lower the eggs into boiling water and cook for 6 minutes. Cool them immediately, then peel and halve them.
4 eggs- saucepan
- bowl of cold water
- knife
While the eggs are cooking, heat the stock with the soy sauce. Rinse and finely slice the spring onion.
20 g spring onion1 l poultry stock40 ml soy sauce- saucepan
- knife
Cook the noodles in another saucepan according to the packet instructions. Drain and divide between the bowls.
300 g fresh wheat noodles- saucepan
- colander
- bowls
Pour the hot broth over the noodles, then add the eggs and spring onion.
- ladle
- bowls
Allergens
- Celery
- Eggs
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration