Gabriel Wilson loves to cook, eat tasty foods and drink a glass of wine. And not wash up.
Egg drop noodle soup is tasty, easy to make, and filling. It's also a great introduction to a Chinese feast.
I usually like to make my own chicken stock, especially if I have a leftover carcass from a roast dinner, as well as some vegetables that are going a bit droopy at the bottom of the fridge. You can also use a ready-made stock from the supermarket; this is a very handy shortcut and the quality these days is excellent. A good stock cube is another alternative if you can't make or buy ready-made stock (I have done this myself with great success). Boil the water, add the stock cube, stir well, and presto—hot stock. What could be easier?
|Prep time||Cook time||Ready in||Yields|
- 500 milliliters hot vegetable stock
- 3 fresh eggs, lightly beaten
- 1 tablespoon soy sauce
- 1 garlic bulb, grated
- 1 teaspoon fesh ginger, grated
- Dash seasame oil
- Pinch ground white pepper
- 200 grams egg noodles
- 1 large handful spinach
- 2 spring onions, finely sliced
- 1 handful fresh coriander, leaves and stalks, chopped
- Sprinkle dried chilli flakes (optional)
- Heat a wok over medium heat. Pour in the hot stock. Add the ginger, garlic, and noodles. Cook for 2 minutes.
- Add the beaten eggs and stir gently for 1 minute.
- Add the soya sauce, sesame oil, and white pepper; then add the spinach leaves. Let the spinach wilt.
- Add the spring onions, chopped coriander and optional dried chilli flakes. Cook for another 1 minute and serve straight away.
Vegetables Variations and Options
- Baby corn
- Bean sprouts.
- Broccoli cut into small florets
- Chinese cabbage leaves
- Frozen peas
- Mange tout (sugar snap peas)
- Nori (Japanese edible seaweed)
- Sweet corn (tinned or frozen)
- Cooked shredded chicken
- Cooked shredded pork
- Cooked prawns
- Cooked shrimp
- Tofu/dofu a fresh bean curd
- Cellophane noodles
- Rice ribbon noodles
- Rice vermicelli
I am not (nor have I ever been) very fond of vegetables—especially broccoli. However Chinese food really embraces vegetables, and the cuisine often incorporates vegetables into the main dish. I eat a lot of vegetables these days as I grow my own. In addition, I have a young daughter whom I try to teach example. For me, this soup is a great way to add more vegetables, including broccoli, to my diet.
This simple soup is packed with goodness: eggs, garlic, ginger, coriander, spinach, spring onions, and sesame oil. Any vegetable that cooks relatively quickly can be added or substituted in this soup. If you are not a noodle lover, bulk up with more vegetables.
An Excellent Wok: Highly Recommended
© 2020 Gabriel Wilson
Gabriel Wilson (author) from Madeira, Portugal on December 19, 2020:
Hi Peggy, it is a simple soup with tons of flavor. I often have it for a quick lunch. Have a great weekend :)
Peggy Woods from Houston, Texas on December 18, 2020:
I like the quickness and ease of making this kind of soup. With all the alternative ingredients, it could be varied and eaten often. Thanks for your recipe.