Recipe: Egg Drop Noodle Soup
If you have backyard chooks, then you’re probably always on the lookout for ideas for all those fresh eggs!
Eggs bring many health benefits and are a nourishing food for recovery from illness. (If you don’t eat eggs, you can try the tofu substitute given below the recipe.)
This is a great soup for women to nourish Blood after the period, or for anyone recuperating from illness.
You can use it to ward off cold & flu – increase the ginger and garlic!
With the onset of Autumn, it’s a great time to start experimenting with home-cooked soups of all descriptions.
Soups warm your centre and put a glow in your cheeks!
Health benefits of eggs
- Neutral thermal nature
- “Sweet” flavour
- Tonic for the Blood and Yin
- Eggs have an “asending direction“, influencing energy and fluids to ascend in the body. In folk-medicine, used for diarrhoea, restless fetus or threatened miscarriage
- Moisten the upper body – dry lungs, throat, eyes
- Caution – can be mucous-forming, have in moderation – some people may be more sensitive than others (eggs are also one of the most allergenic foods)
- Organic pasture-raised eggs contain vitamin B12
- Protein content less than meat, similar to grains, but eggs offer a good profile of amino acids
Adapted from Healing with Whole Foods by Paul Pitchford
Egg Drop Noodle Soup
Ingredients
- 3 packs ramen noodles or similar
- 10½ cups stock (chicken or vegetable)
- 2 slices fresh ginger, diced finely
- 3 cloves garlic, diced finely
- 1 tbsp. soy sauce
- 3 medium carrots, peeled and thinly sliced
- 1 tablespoon sesame oil
- 3 large organic eggs
- 6 shallots (green onion)
- Couple handfuls mushrooms, diced, sauteed with garlic and butter
- sesame oil to serve
- dry chilli to serve (optional)
Directions
- In a large pot over high heat, bring 6 cups salted water to a boil. Add noodles and cook for 3 minutes. Drain noodles and set aside. Rinse pot.
- In the same pot over medium-high heat, bring stock, ginger, garlic, and soy sauce to a simmer.
- Add carrots and all but 2 tablespoons shallots. Cook until vegetables are tender, about 3 minutes.
- In a medium bowl, lightly beat together eggs, sesame oil, and a pinch of salt.
- Make a whirlpool in the hot stock. Gradually pour in the egg, pouring through a fork.
- Let sit undisturbed until eggs are cooked, about a minute.
- Stir with a wooden spoon to break up eggs.
- Return noodles to pot and warm for 1 minute.
- Divide soup among bowls and garnish with remaining shallots, sauteed mushrooms, a few drops of sesame oil and dried chilli if desired.
Tofu substitute for beaten eggs: Blend soft tofu with almond milk, sesame oil and a dash of soy sauce until just liquid, add 1tbsp cornflour. Pour into soup as above, cook until set (1-2mins).
Adapted from Country Living
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