5 cups chicken stock or water and chicken stock cubes
8 slices root ginger
salt and pepper
1 1/2 cups egg noodles
2 eggs
chopped spring onion for garnish
8 slices root ginger
salt and pepper
1 1/2 cups egg noodles
2 eggs
chopped spring onion for garnish
method
1. Pour stock into a saucepan, add ginger and bring slowly to boil to extract the ginger flavour.
2. Season with salt and pepper.
3. Add noodles, cover saucepan and simmer for 10 minutes or until noodles are cooked.
4. Remove the ginger slices.
5. Lightly beat eggs and pour into the boiling soup, stirring slowly with a fork or whisk to form shreds.
6. Serve at once, garnished with chopped spring onions.
7. Serve with crisp crackers or shrimp crackers.
2. Season with salt and pepper.
3. Add noodles, cover saucepan and simmer for 10 minutes or until noodles are cooked.
4. Remove the ginger slices.
5. Lightly beat eggs and pour into the boiling soup, stirring slowly with a fork or whisk to form shreds.
6. Serve at once, garnished with chopped spring onions.
7. Serve with crisp crackers or shrimp crackers.
serving amount
serves: 4 - 6
rate this recipe
3.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
