Noodle Soup with Egg

This Noodle Soup with Egg is a warm and nourishing Chinese breakfast dish that combines tender noodles with a savory broth and a perfectly poached egg. Packed with protein and flavor, it's an ideal way to start your day.

Ingredients

• Egg - 2 large
• Noodles (egg or wheat) - 150 grams
• Chicken or vegetable broth - 750 ml
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Salt - to taste
• White pepper - to taste
• Fresh spinach - 100 grams (optional)

Steps

1. In a pot, bring the chicken or vegetable broth to a boil over medium heat.
2. Add the minced garlic and grated ginger to the broth, and let it simmer for about 2 minutes.
3. Add the noodles to the broth and cook according to package instructions, usually about 5-7 minutes until tender.
4. While the noodles are cooking, gently poach the eggs in a separate pot of simmering water for about 3-4 minutes until the whites are set but the yolks are still runny.
5. Once the noodles are cooked, stir in the soy sauce, sesame oil, and season with salt and white pepper to taste.
6. If using, add the fresh spinach to the noodle soup and allow it to wilt for about 1 minute.
7. Ladle the noodle soup into bowls and top each bowl with a poached egg and chopped green onions.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.75 L

Health Benefits

• High in protein from eggs and noodles, supporting muscle health.
• Rich in vitamins and minerals from spinach and green onions, contributing to overall wellness.

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