This Asian-inspired soup is called “Hidden Moon Noodles” because of the egg hidden among all the vegetables. It makes a hearty and filling main course.
Hidden Moon Noodles
Serves: 2
Time to make: ~30 minutes
- 1½ oz. dried shiitake mushrooms
- ¼ lb. Chinese-style noodles or spaghetti
- 2 cups chicken stock
- 3 tbsp. soy sauce
- 3 tbsp. rice wine
- ½ tbsp. sugar
- ¼ head Napa cabbage, shredded
- 1 medium carrot, julienned
- 2 eggs
- sesame oil
- fresh bean sprouts
- ½ tbsp. grated ginger
- Soak the dried mushrooms in hot water for 10 minutes, until rehydrated
- Boil the noodles according to the package directions; drain and apportion into serving bowls
- Heat the stock to a simmer
- Add the soy sauce, rice wine and sugar
- Add the rehydrated mushrooms, cabbage, and carrot
- Simmer until just tender, about 3 minutes
- Break each egg into individual cups and slip each egg into the broth
- Simmer until set, 3 minutes
- Ladle the soup with 1 egg per serving over the noodles
- Garnish with a drizzle of sesame oil, bean sprouts and ginger
Notes: This recipe works best if you can get fresh Chinese noodles, which only require 3 minutes or so to cook. Check in the produce section with the wonton and egg roll wrappers.
The soup of the quarter… This could be in the running for soup of the year. It was a nice clean but hearty soup.
I didn’t even realize there was a contest. Will there be an awards ceremony?
yum….loks warm, comforting and healthy. How could you beat that?
Sure, we can have an awards ceremony for the dishes of the year after Christmas. It could be a big blow out entry to the Web site…