Written for one request, published for everyone
Egg Drop Noodle Soup with Pak Choi
A brothy noodle soup with ribbons of egg stirred through at the end.
- Total
- 15 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- Chinese
Per serving · estimated
- Energy
- 430 kcal
- Protein
- 20 g
- Fat
- 12 g
- Carbs
- 56 g
Method
Step 1 of 9
Crumble the stock cubes into a large pan with the water and bring to the boil.
Vegetable stock cube
Water
Step 2 of 9
Slice the ginger into coins and the spring onions into thin rounds.
Fresh ginger
Spring onions
Step 3 of 9
Add the ginger and soy sauce to the broth and simmer for 3 minutes.
- Fresh ginger
Soy sauce
What ‘ready’ looks like Step 4 of 9
Stir the cornflour to a smooth slurry with a little cold water, then whisk it into the broth.
Cornflour- Water
Step 5 of 9
Add the noodles and cook until just tender.
Dried egg noodles
Step 6 of 9
Halve the pak choi lengthways and drop it into the pan for the last 2 minutes.
Pak choi
Step 7 of 9
Beat the eggs in a bowl until smooth.
Eggs
Step 8 of 9
Turn the heat low, pour the egg in a thin stream while stirring, and cook until the ribbons are set at 71 °C.
- Eggs
Step 9 of 9
Ladle into bowls and finish with sesame oil, spring onions and white pepper.
Sesame oil- Spring onions
Ground white pepper
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.