Adding eggs at the end of this classic Chinese soup creates a swirled ribbon effect.
Ingredients
- 2 litres Massel chicken style liquid stock
- 1/2 cup shao hsing wine (Chinese rice wine) (see tip)
- 2 tablespoons oyster sauce
- 3cm piece fresh ginger, peeled, halved
- 2 garlic cloves, peeled, halved
- 1 teaspoon sesame oil
- 350g packet fresh Singapore noodles
- 4 eggs, lightly beaten
- 3 cups thinly sliced skinless cooked chicken (see note)
- 4 green onions, thinly sliced
Method
- Step 1Combine stock, wine, oyster sauce, ginger, garlic, oil and 3 cups cold water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes. Discard ginger and garlic.
- Step 2Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain.
- Step 3Slowly add egg to soup in a thin steady stream, stirring constantly with a fork. Once egg forms ‘ribbons’, remove soup from heat.
- Step 4Divide noodles, chicken and onion between bowls. Ladle over hot soup. Serve.
Nutrition
1060 kj
Energy
8.6g
Fat Total
2.3g
Saturated Fat
0.7g
Fibre
23.1g
Protein
145mg
Cholesterol
1826mg
Sodium
17.5g
Carbs (total)
All nutrition values are per serve
Notes
We used barbecued chicken. Tip: Apera (sherry) or mirin can be used as a substitute for shao hsing wine.
- Author: Cathie Lonnie
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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