Hidden Moon Noodles in Broth

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

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
  1. Soak the dried mushrooms in hot water for 10 minutes, until rehydrated
  2. Boil the noodles according to the package directions; drain and apportion into serving bowls
  3. Heat the stock to a simmer
  4. Add the soy sauce, rice wine and sugar
  5. Add the rehydrated mushrooms, cabbage, and carrot
  6. Simmer until just tender, about 3 minutes
  7. Break each egg into individual cups and slip each egg into the broth
  8. Simmer until set, 3 minutes
  9. Ladle the soup with 1 egg per serving over the noodles
  10. 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.

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4 thoughts on “Hidden Moon Noodles in Broth

  1. Marty 13 December 2006 at 11:33 am

    The soup of the quarter… This could be in the running for soup of the year. It was a nice clean but hearty soup.

  2. shannonoz 13 December 2006 at 6:14 pm

    I didn’t even realize there was a contest. Will there be an awards ceremony?

  3. cooknkate 14 December 2006 at 7:58 am

    yum….loks warm, comforting and healthy. How could you beat that?

  4. Marty 14 December 2006 at 12:04 pm

    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…

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