Project365, Day 44: Nourishing Chicken, Egg and Vegetable Noodle Soup

This noodle soup is a variation of the nourishing and simple noodle soup that my mom cooked for a light main meal or any of her children who happened to be sick. She used finely minced meat and did not add carrots in her version, so hers was much quicker to cook. I add carrots to mine because I like the way they naturally sweeten and add vibrant colours to the soup. Also, as carrots are not starchy vegetables, they do not make the noodle soup overly heavy.

The poached egg, however, is the highlight of this noodle soup for my daughter and me. It should ideally be soft and oozing with barely-cooked yolk when bitten into. We call it the liquid gold. It is our measurement standard of how well-cooked a noodle soup with poached eggs is.

Chicken, egg and vegetable noodle soup
A bowl of nourishing chicken, egg and vegetable noodle soup

Nourishing Chicken, Egg and Vegetable Noodle Soup Recipe

To make 2 servings of this nourishing chicken and vegetable noodle soup, start by slicing 2 chicken fillets (about 225g) into strips. Marinate the chicken strips in 1 Tbsp soy sauce, a sprinkle of white pepper, sesame oil and 1 tsp salt-reduced vegetable stock powder. My favourite is the Massel vegetable stock powder which tastes less artificial than other supermarket brands.

Chop 3 carrots and placing them in a pot filled with 5 cups (1.25L) water. Place the pot on the stove and bring to the boil. Then, turn the heat down to a simmer. Simmer the carrots for at least 20 minutes.

Chop 1 small head of broccoli (florets and stalks) finely. Chop 1 stalk of spring onion finely. Boil enough Chinese plain wheat noodles for 2 servings. Drain and rinse with cold water. Toss the boiled noodles with a little sesame oil and white pepper. Set aside.

After the carrots have been cooked for 20 minutes, add the marinated chicken strips. Bring to the boil. Then, turn the heat down to a simmer. Simmer for at least 10 minutes. Add salt to taste.

Increase the heat to a gentle boil. Add the broccoli stalks. Gently boil for 1 minute. Crack 2 eggs into the soup (try to space them apart). Add the broccoli florets. Cook for 1-3 minutes, depending on how well cooked you want the eggs to be. Ladle the soup over the noodles, garnish with spring onions and serve immediately.

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