Quick Noodle Soup
Ingredients
- 250 g Rice noodles Can use egg noodles for gluten-free purposes
- 800 mls Vegetable stock Chicken stock can be used instead
- 2 stalks Spring onion Washed and roughly chopped
- 1 handful Fresh coriander Large handful
- to taste Dried chili flakes
- 4 Eggs Or slices of fried tofu
- to taste Soy sauce Gluten-free option available
Instructions
- Add the stock and noodles to a pan and bring to a boil. Simmer for 3 minutes until the noodles are tender and cooked. Do not drain.
- Whilst the noodles are simmering, fry the eggs to your preferred level of doneness.
- Take even portions of noodles and place them in a bowl, and ladle some of the stock they cooked in on top.
- Sprinkle with coriander and spring onions, then place a fried egg on top.
- Add chili flakes and soy sauce to taste, and serve.
