HOUSE OF ASIA
See the recipe
Chinese egg soup
This instant Chinese egg noodle soup is the perfect idea for a quick, warming meal. Delicate egg ribbons, the aroma of ginger and sesame, and a light consistency will bring you the taste of Asian cuisine in just 20 minutes.
Ingredients
- 1 pack House of Asia vermicelli noodles
- 15 gr Dried Snow Fungus Mushrooms House of Asia
- 30 ml House of Asia Sesame Oil
- 2 tablespoons House of Asia Light Soy Sauce
- 1 liter of chicken broth
- 3 eggs
- 30 g spring onions, finely chopped
- about 3 cm piece of fresh ginger, grated
- 2 tablespoons of cornstarch
- 3 tablespoons of cold water
- salt to taste
- white pepper to taste
A method of preparing
- Cook the pasta according to the instructions on the package.
- Prepare the fungus mushrooms according to the instructions – after soaking, cut off the woody ends.
- Boil the broth in a pot, add soy sauce, ginger and sesame oil.
- In a bowl, combine the cornstarch with cold water, then pour it into the simmering broth. Cook until slightly thickened.
- Reduce the heat, stir the soup in one direction, creating a "vortex," and pour in the beaten eggs in a thin stream—they will immediately set, creating delicate ribbons. Season with salt and white pepper, and finally add the spring onion.
- Divide the pasta and fungus into bowls, then pour in the hot broth with egg.
To obtain perfectly thin, delicate egg strands, pour them in from a height, very slowly and in a thin stream, stirring the soup constantly, always in one direction.
You can buy our products here
Pasta 
Japanese 
15-30 minutes 
Vegetables 
Vietnamese 
Chicken 
Indonesian 
Thailand 
Korean 
Shrimp 
Chinese