Noodle soup is such an easy and versatile dish to make. It's all about the soup base and then all the toppings to your liking. I have a tendency to overload my noodles with toppings because I just love eating a little bit of everything. But my absolute must-have in my bowl is always an egg and Oh My Gim seaweed!
For my bowl, I added some shredded beef, clams, mussels, shitake mushrooms, lotus root, yu choy sum, soft boiled egg ad wakame seaweed and green tea soba noodles. If you cannot find green tea soba, regular ramen noodles also work just fine. I used a frozen fresh noodle package found at my local Hmart which is why my noodles look a little thinner than typical soba noodles.
2 Servings, Approx. 30 mins
What You'll Need
2 cups of chicken broth
2 cups of brewed green tea
2 garlic cloves, minced
2 tsp ginger, grated
¼ cup white miso paste
1 tsp rice vinegar
2 Tbsp low sodium soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
Noodles and Toppings (toppings are optional, make it your own!)
6-7 oz Green Tea Soba Noodles
8-10 little neck clams
3 oz shredded beef sirloin
4 thin slices of lotus root
4 oz yu choy sum
2 oz shitake mushrooms
1 tsp sesame oil
All You Need To Do
Prepare your dried ingredients
Soak all of your dried ingredients (wakame, shitake) in a bowl filled with warm water enough to cover your ingredients until it's softened (approx. 10 mins)
Prepare your noodles
Bring a medium pot of water to boil. This is not pasta so no salt and oil needs to be added to the water. Once it's boiled, add the noodles and cook for approx. 5 mins until softened.
Drain and rinse under cold water for about 15 seconds.
Add 1tsp of sesame oil to the noodles and toss. This helps the noodles from sticking together.
Prepare your soft boiled egg
Bring small pot of water to rolling boil, turn heat down to medium high.
Gently place your egg into the water.
For a soft boil (slightly runny yolk), cook for 6-7 mins
Drain water and place eggs in a ice bath for 10 mins before cracking.
Prepare your broth
In a medium pot, add 1 tsp of sesame oil and sauté ginger and ginger on medium-low heat until fragrant. Approx. 2 mins.
Add chicken stock, green tea, soy sauce to a simmer for 4-5 mins on medium heat. Do not bring to a boil.
Whisk in miso paste then add rice vinegar and sugar until fully blended. Turn up the heat slightly to medium-high.
Add your seafood, seaweed, mushrooms and veggies to the broth and bring to a pot to a boil.
Spoon over noodles and add your egg.
Did you make this recipe?
Let me know what you think!