vegetable stock seasoned with garlic, ginger and soy sauce (sometimes miso), in which chicken and mushrooms are cooked; it is poured boiling over cooked noodles in a bowl and topped with a halved egg, green onions, sesame seeds and sesame oil. Pareve version: Vegetable stock.
Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
2
Gently lower the eggs into it with a spoon.
3
Turn down the heat slightly and simmer 10–11 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
To assemble
5
Heat the stock in a pot and bring to a boil.
StovePot
6
Turn down the heat and simmer 10 minutes.
⚙ SimmeringStove
7
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
8
Drain.
Colander
9
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
10
Halve the eggs and arrange them on top, then sprinkle.
Knife
258calories
12 gprotein
40 gcarbs
6 gfat
● protein 18%● carbs 62%● fat 20%
Per serving (325 g), of 4 servings
For the Boiled Egg · To assemble ·
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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Onion in the stock · garlic · Ginger · Soy sauce · Mirin · Fish sauce · Sesame oil in the stock · Chili pepper in the stock · Carrot from the start of cooking · salt · black pepper · Garlic and ginger fried in oil · Fried hot paprika · Fried turmeric · Fried cumin · Fried curry powder · Second oil for frying · Mushrooms stir-fried in the pot before the stock · Sweet potato cooked in the stock · Red peppers fried before the stock · Chicken browned in the pot before the stock · Coconut milk in the stock · Lemongrass · Star anise in the stock · Cinnamon stick in the stock · Coriander seeds in the stock · Cloves in the stock · Onion and ginger charred in a dry skillet (minutes) (5–6) · Whole spices toasted and tied in cheesecloth (toasting minutes) (2) · Aromatics added after skimming the scum (skimming time) (10 minutes) · Meat removed and carcass returned to the stock (time) (1 hour) · Sugar in the stock · Sliced chicken breast · Pan-fried chicken breast · Oil for frying the chicken · Ears of corn · Fried mushrooms on top · Oil for frying the mushrooms · Shiitake mushrooms · Bamboo shoots · carrot · Tofu · Napa cabbage · Bok choy · Shrimp · Spinach leaves · Bean sprouts for half a minute at the end · Grated carrot for half a minute at the end · Lemon juice · Lime juice · Noodles cooked in the soup · Rice vinegar · Miso · Green onion · Cilantro on top · Bean sprouts on top · Lemon for serving · Red onion on top · Mint on top · Chili pepper on top · Sesame · Nori on top · Sesame oil · Chili oil · Meatballs cooked in the stock (minutes) (10–12) · Egg marinade added to the stock (how much) (½ cup) · Soaked wood ear mushrooms · Soaked wakame · Leek strips on top · Leek soaked in cold water (minutes) (5) · Stir-fried cabbage on top · Corn toasted in a dry skillet · Corn on top · Blanched bean sprouts · Katsu sliced into strips (cm) (2) · Sesame oil in the bottom of the bowls · On top: what was made in the part (wording) (slice the chicken) · Green onion oil on each bowl (how much) (tsp)
Garlic and ginger frying time: 2 minutes
Mushroom stir-fry time in the pot (minutes): 4
Pepper frying time (minutes): 2
Chicken browning time in the pot (minutes): 5
Cooking time for the whole chicken breast (minutes): 20–25
Mushroom frying time (minutes): 3
Noodle cooking time in the soup (minutes): 3–5
Mushroom soaking (minutes): 20
Wakame soaking (minutes): 10
Wording for the cabbage oil: tsp of the sesame oil
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