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
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