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To get started with this recipe, we must prepare a few components. You can cook spring onion noodle soup with poached egg using 9 ingredients and 6 steps. Here is how you cook that.
Composition needed to serve Spring Onion Noodle soup with Poached egg:
- 1 Cup Spring Onion chopped
- 1 Teaspoon soya sauce
- 6.5 Cups Chicken Vegetable stock /
- 100 Grams Egg Noodles
- 3 egg
- 3 Cloves garlic toasted (as per taste)
- 1 Tastemaker (if the stock is not strong enough)
- To Taste Salt
- To Taste Fish Sauce
Directions to serve Spring Onion Noodle soup with Poached egg:
- Cook the noodles in boiling water al-dente. Strain and keep aside
- Boil the stock with all other ingredients with the exception of eggs and noodles and 1/4 cup of spring onions
- Once reduced slightly add the remaining spring onions and noodles and cook for 3-4 minutes more and turn off the heat
- Serve into soup bowls and keep
- For the poached egg: Poached eggs turn out well when the eggs are fresh. when you break the egg if the white is like a gel and not watery then you have a good egg for poaching. If the whites are watery carefully transfer the egg onto a slotted spoon so that the watery whites drain off
- Boil water (not to a rolling boil) and make a mild whirlpool in it with a spoon. Lower the broken egg into this whirlpool. Keep the water a lil' less than simmering for 3-4 minutes. Remove the egg with a slotted spoon and serve into the soup bowls on top of the noodles
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