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Asian Noodle Soup

A quick vegetarian-friendly noodle soup made by simmering noodles and vegetables in savory stock with a ribboned egg finish.

VegetarianHealthyAsianQuickNoodle Soup

Estimated Nutrition

Per Serving Total
Calories 385.2 kcals 385.2 kcals
Carbohydrates 54.1 grams 54.1 grams
Fat 10.4 grams 10.4 grams
Protein 18.5 grams 18.5 grams
Cook Time
5 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
1
piece
Egg
free-range, beaten
GrainsCereals
150
g
Egg Noodles
Liquids
300
ml
Chicken Stock
hot; vegetable stock can be substituted
NutsSeeds
1
clove
Garlic
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tsp
Coriander
chopped
Vegetables
1
piece
Carrot
cut into julienne
2
piece
Spring Onion
shredded

Steps

  • Bring 300ml of stock to a simmer in a saucepan.
  • Add the 150g of noodles, carrot, spring onions, and garlic and simmer for 5 minutes.
  • Gently pour the beaten egg into the stock while stirring.
  • Season the mixture with salt and black pepper.
  • Pour the soup into a bowl and garnish with chopped coriander.