Spinach Noodle Soup with Poached Egg

Spinach Noodle Soup with Poached Egg

 I made this for brunch today and it was so good!!Being vegetarian, I learned that I was lacking protein in my diet. One way to make up for it was by eating eggs in the morning! I got tired of eating boiled eggs, fried eggs, scrambled eggs everyday though. I needed to spice things up, so I thought I'd make some soup add some garlic, ginger, sirachi, and put something together...so here it is:

1 egg
2 cups of vegetable stock
thai rice noodles or a healthier alternative is shirataki noodles
1 clove garlic
2 tsp ginger grated
1/4 cup spinach
1 tsp lemon juice
1 tbsp sirachi sauce
1 tbsp soy sauce
1 tbsp chili garlic sauce (optional)
1 tsp freshly ground black pepper
1 tsp crushed red pepper flakes
salt according to taste
some cilantro for garnish
Servings: 1

Heat up 2 pans with atleast 8 cups of water


In the first pan, add atleast 8 cups of water in a pan or enough to cover the noodles. Bring to a boil. Then add the noodles of choice and let boil for 6-10 minutes. Drain the noodles.
In the other pan, poach the egg. Add 1 tsp salt to water and 2 tsp white vinegar and bring to a simmer over medium heat. Crack the eggs into simmering water and cook for 3 minutes if you like the yolk runny or 6-8 minutes if you like the yolk firmer. Use a spoon to take the eggs out and set aside.






Add garlic, ginger, and black pepper to the pan and cook for about a minute or until the garlic is golden brown.







Add 2 cups of vegetable stock. Let simmer for about a minute then add the following and stir:
1 tbsp sirachi sauce
1 tbsp soy sauce
1 tbsp chili garlic sauce (optional)
1 tsp freshly ground black pepper
1 tsp crushed red pepper flakes
salt according to taste
Cook for another 5-8 minutes

Place spinach around the serving bowl, then add the noodles and stock, place the poached egg on top and garnish with cilantro.



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