When I was a kid, sometimes those little packets of noodle soup were a Saturday evening dinner. Although, I could never leave them alone and often would add veggies, a bit of soy, and sometimes even a beaten egg to them. This recipe is a riff on that idea, combining fresh ginger and garlic with a great broth, adding a bit of fresh veggies, a beaten eggand some thin egg noodles. The egg turns into tiny thin ribbons in the soup, making it more filling and adding a bit of protein. I especially love this soup when it’s cold outside, or I need something to take for lunch. It always does the trick and, like things from our childhood, just makes things better.
- 2 1/2 cups low sodium chicken broth
- 2 tsp low sodium soy sauce
- 1 tbsp minced fresh ginger
- 1-2 garlic cloves, minced
- 1 small carrot, peeled and diced
- 1 small nest of noodles (about 2 ounces)
- 1 egg, beaten
- 1/4 cup frozen peas
- 2 tbsp green onion, finely chopped
- 1/2 tsp sesame oil
- In a medium sized saucepan over medium low heat, sauté the ginger and garlic in a little oil until softened and fragrant. Add the carrot and stir, cooking for a bit longer until softened.
- Pour in chicken stock. Turn the heat to medium high and bring to a boil, then turn down to low and simmer for about 10 minutes, until the carrots are soft. Add the noodles and cook for another 3 minutes until they are cooked through.
- Take the soup off the heat and while stirring, add the egg. Continue stirring as it disperses throughout the soup. Add the peas and green onions, then set the soup back on low heat to warm through.
- Serve the soup in two bowls, making sure to divide the noodles and broth equally between them. Drizzle each with a little sesame oil and sprinkle some sesame seeds over for some crunch, if you wish.
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