Egg-drop chicken and noodle soup
- 180g dried ramen noodles
- 500g chicken tenderloins, trimmed of fat
- 4 spring onions, thinly sliced, plus extra to serve
- 2 cloves garlic, crushed
- 2 teaspoons finely grated fresh ginger
- 1 long red chilli, deseeded, thinly sliced
- 3 cups reduced-salt chicken stock
- 1 teaspoon sesame oil
- 2 tablespoons reduced-salt soy sauce
- 1 bunch choy sum, roughly chopped
- 1 bunch baby bok choy, leaves separated
- 3 eggs, lightly beaten
- 100g packet shimeji mushrooms, cut into small clusters (see tip)
- 1½ cups bean sprouts
- black sesame seeds, toasted, to serve
1 Place noodles in a large saucepan of boiling water and cook for 2 minutes over high heat. Using tongs, transfer to a colander and drain. Bring water in pan back to the boil, then add chicken. Reduce heat to low and simmer for 4–5 minutes or until chicken is just cooked. Drain, transfer to a plate and set aside to cool slightly.
2 Wipe pan dry, lightly spray with olive oil and heat over medium heat. Add spring onions, garlic, ginger and chilli and cook, stirring, for 1 minute. Add stock, 3 cups water, sesame oil and soy sauce. Cover and bring to the boil, then reduce heat to low and simmer, covered, for 5 minutes. Meanwhile, divide noodles among four deep serving bowls. Shred chicken.
3 Increase heat to medium-high and bring broth to the boil. Add choy sum and bok choy and cook, covered, for 5 minutes or until wilted. Using a wooden spoon, swirl soup continuously while pouring in eggs. Add mushrooms, stirring to combine.
4 Using tongs, arrange greens and mushrooms over noodles in serving bowls. Top with chicken, then ladle over hot soup. Top with bean sprouts and serve sprinkled with sesame seeds and extra spring onions.
If you can’t find shimeji mushrooms you can use oyster or shiitake mushrooms as a substitute, or experiment with other mushroom varieties that you like.
Nutrition Info (per serve)
Total fat 13.6g
–Saturated fat 3.9g
Dietary fibre 6.7g
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