Egg Drop Noodle Soup

I may have found a new fav noodle soup….and you guys know how much I ADORE noodz

this is recipe you’re gonna want to keep in your back pocket. a winner chicken dinner perfect for the winter months. Packed with protein, some sneaky veg and egg for some healthy fats.

It honestly should be illegal for a bowl this good to take less than 15 minutes to make. These noodles pair perfect with a Netflix movie and fluffy blanket on a Friday arvo. Enjoy Xx

Ingredients you’ll need:

2 tsp of olive oil

~100g of chicken

1 cup of mushrooms - I used flat and enoki

1 tsp of ginger

1 tsp minced garlic (not in this one, it’s triggering for my Ibs)

1 tbsp of miso - I used red here

2 cups of chicken/veggie broth

1 spring onion chopped

1 egg whisked

~50g of rice noodles

chilli oil paste

Method:

1. Begin boiling water for your noodles. Prep the noodles and then set aside.

2. Prep your chicken / protein source in 1 tsp of olive oil & set aside

3. Add 1 tsp of olive oil to a medium pot and sauté your mushrooms slowly and steadily (4ish minutes)

4. Add ginger & spring onion and cook for 1 minute

5. Mix your chicken broth and miso paste together and add the mushrooms. Bring pot to a light simmer

6. Once the broth is simmering, stir in a circle to form a vortex and slowly poor in your scrambled egg. Continue to stir as it cooked

7. Serve up your egg drop soup with noodles, extra spring onions and chili oil