Chinese Egg Noodle Soup
4 servings
20 minutes
Chinese egg noodle soup is a simple yet refined dish with roots deep in traditional Chinese cuisine. Light, warming, and aromatic, it combines the tenderness of egg strands with the rich flavors of ginger, garlic, and sherry. The broth-soaked noodles provide softness while sesame oil and green onions add fresh Eastern notes. This soup is perfect as a light dish for a cozy dinner or restorative meal. In China, it is often made in cold weather to warm up and energize the body. The delicate balance of salty, spicy, and slightly sweet flavors makes it a true culinary delight.
1
Pour the broth, soy sauce, sherry, thinly sliced ginger, and crushed garlic clove into a pot with a thick bottom. Once the broth boils, remove the ginger and garlic. Add the noodles and cook uncovered until soft — this will take four minutes.
- Chicken broth: 1 l
- Soy sauce: 1 teaspoon
- Sherry: 2 tablespoons
- Ginger root: 10 g
- Garlic: 1 clove
- Egg noodles: 30 g
2
Stir the broth in circular motions and gradually pour in the lightly beaten eggs. Cook the soup on low heat for about a minute until the egg strands set.
- Chicken egg: 2 pieces
3
Remove the pot from the heat, add sesame oil and finely chopped green onions, season the soup with salt.
- Sesame oil: 1.5 teaspoon
- Green onions: 2 stems
- Salt: to taste