Egg Noodle Soup

This is a plain noodle soup recipe which I always cook. It is not so delicious compared to other noodle soup. However it may be refreshing and fulfilling. I like to eat this kind of noodles after eating flavor rich or fatty dish like beef curry, biryani rice or cakes. It is also simple to make, by using whatever ingredients I have at home. 

Ready in 15 to 20 minutes

Ingredients

• 1 cup noodles
• 1 egg
• 1 shallot
• 1 clove garlic
• 1/2 inch ginger
• 1 bird eye chili (optional)
• 1 1/2 cup water
• White pepper powder
• Vegetables (I use broccoli and red capsicum here)
• 1/2 of small tomato
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Salt and sugar to taste
• 2 tablespoons cooking oil

Some of the ingredients.

Methods

• Mince shallot, garlic, bird eye chili and ginger. Or pound it in a mortar and pestle. You can also slice them. The texture will differ.
• Clean and rinse the noodles and set aside. 
• Cut tomato to smaller and preferred size. 
• Prepare the vegetables. 
• Heat cooking oil in a pot or deep pan. 
• Add in shallot, garlic, ginger and bird eye chili. Saute until golden and aromatic. 
• Add in tomato and hard vegetables like carrot, broccoli or baby corn. Add in also white pepper powder. 
• When vegetables become a bit tender, add in water. Bring it to boil.
• Add in soy sauce, oyster sauce, salt and sugar. 
• Add in egg. Cook until egg white become solid. 
• If you are using leafy green such as mustard leaves, add it in. 
• Lastly add in the noodles. Cook for 2 minutes and turn off the heat. 
• Serve. 

Saute the shallot, garlic and ginger. Add chili after this. Please forgive my 30 year old pan =).  

Added egg in the soup. 

Egg noodle soup.