Symbolizing a long life, this is a popular dish on birthdays and other celebratory occasions. This simple version is basically an egg drop soup served over noodles. It is also a nice way to use up leftover cooked ham. For a contrast in texture and color, add a green vegetable.
- 8 cups water
- 1 teaspoon salt
- 1/2 pound dried thin egg noodles or spaghetti
- 3 cups chicken broth or stock
- 1 tablespoon soy sauce or to taste
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch mixed with 4 teaspoons water
- White or black pepper to taste
- For Poached Eggs, Optional:
- 2 eggs, lightly beaten
- Garnish: 3 green onions (spring onions, finely chopped)
- Garnish: 1/2 to 2/3 cup chopped cooked ham
- Bring the salted water to a boil and parboil the noodles, using chopsticks to separate them. Rinse the noodles repeatedly in cold water and drain thoroughly. Divide the noodles equally among soup bowls.
- Bring the broth or stock to a boil over medium heat. Stir in the soy sauce, sesame oil, and pepper. Give the cornstarch and water a quick re-stir and stir it in.
- Remove the saucepan from the heat. Add the beaten egg, pouring it slowly through the tines of a fork and stirring rapidly in one direction for about 1 minute.
- Pour the hot broth over the noodles. Garnish with the chopped ham and green onion.
To Include Poached Eggs:
- Use the wok to poach the eggs.
- The poached eggs are placed on the noodles and the sauce is poured over. Garnish with the green onion and the sliced ham as in the recipe above.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||2 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|