GOLDEN NOODLE SOUP WITH SOFT-BOILED EGGS
Kids can learn how to cook noodles and boil an egg with this simple noodle soup recipe. If they like spice, they can add chilli too
Provided by Cassie Best
Categories Lunch, Starter
Time 30m
Number Of Ingredients 24
Steps:
- Bring a small saucepan of water to the boil and carefully lower in the eggs using the slotted spoon. Set a timer for 7 mins if you like your eggs a little runny in the middle, or 8 mins for a set yolk. Have a bowl of cold water nearby. When the timer beeps, scoop the eggs from the hot water using your spoon and plunge them into the cold water. Set aside to cool.
- Fill a medium saucepan with enough water to come halfway up the side of the pan. Bring the water to the boil over a high heat, reduce the heat, then lower in the noodles and season the water with a pinch of salt. Cook for 5 mins, or until just cooked - test one noodle to see if it's done. Drain the noodles and drizzle over 1 tbsp oil while they're in the colander. Toss the oil through the noodles to prevent them from sticking together.
- Peel the garlic cloves and crush them to a paste using a garlic crusher.
- Pour the remaining 1 tbsp oil into the medium saucepan (no need to wash it first), and turn the heat to medium. Add the garlic and ginger, stirring for 1 min until sizzling, then add the turmeric and stir for another 30 secs.
- Add the stock, coconut milk, soy sauce and sugar to the pan. Bring to a gentle simmer and bubble, for 2 mins.
- Cut the sugar snap peas in half on an angle, then drop them into the hot soup and cook for 1 min. Thinly slice the spring onions.
- Divide the noodles between four shallow bowls. Use a ladle to spoon over the hot soup and sugar snap peas. Carefully peel the eggs, then cut them in half and serve 2 halves on top of each serving of noodles, before scattering with the spring onions and coriander.
Nutrition Facts : Calories 714 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 2.7 milligram of sodium
TERIYAKI MUSHROOM AND EGG NOODLE BOWLS
In this delicious vegetarian supper, you can swap in any stir-fry vegetables you have on hand. With store-bought teriyaki sauce, this dish can go from pan to plate in around 20 minutes.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned all over, around 6 minutes. Add the scallions, ginger and garlic, then cook until the scallions are wilted, 2 to 3 minutes more.
- Add 1/2 cup teriyaki sauce to the skillet and increase the heat to high. Cook, tossing, until the sauce has reduced and coats the mushrooms, about 2 minutes.
- Meanwhile, heat 1 tablespoon butter in a second large nonstick skillet over medium-high heat. Add the spinach in batches. Season with the soy. Cook, stirring, until wilted, 3 to 4 minutes. Remove to a bowl.
- Return the skillet to medium heat. Add the remaining 2 tablespoons butter and let melt, then fry the eggs until the whites are set, about 3 minutes. Season with salt.
- To serve: Divide the noodles among 4 bowls. Top with some of the mushroom mixture, spinach, and an egg. Sprinkle with sesame seeds and serve with the remaining tablespoon teriyaki sauce drizzled over each bowl.
Nutrition Facts : ServingSize 1 of 4 servings, Calories 459, Fat 25g, SaturatedFat 12g, Carbohydrate 42g, Fiber 4g, Sugar 9g, Protein 23g, Cholesterol 271mg, Sodium 1923mg
MUSHROOM AND EGG NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large soup pot bring the water to a boil along with the dried mushrooms, ginger, and garlic. Adjust the heat to a gentle simmer and cook for 30 minutes. Turn off the heat and let steep, 30 more minutes.
- While the broth steeps: Melt the butter over high heat in a large nonstick skillet, add the sliced fresh mushrooms and cook until crisp and brown, about 10 minutes. Season the mushrooms with salt and pepper, to taste, and distribute them evenly between 4 soup bowls.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off heat, cover, and let cook until almost soft boiled, 3 to 4 minutes. Immediately rinse the eggs with cold water and set aside.
- Strain the broth. Reheat and season with the sherry, soy sauce, and salt to taste. Distribute noodles, enoki mushrooms, if using, and scallions evenly in each soup bowl. Crack a soft-boiled egg into each bowl (to maintain the eggs' shape, take care to peel them carefully, or use as small spoon to free them from the shell). Ladle 2 cups of hot broth into each bowl. Sprinkle gomashio or shansho pepper over the soup, if desired, and serve immediately.
Nutrition Facts : ServingSize 1 of 6 servings, Calories 194, Fat 6g, SaturatedFat 2g, Carbohydrate 26g, Fiber 4g, Sugar 3g, Protein 10g, Cholesterol 129mg, Sodium 1411mg
EGG NOODLES WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook egg noodles until just tender in boiling salted water, about 6 minutes.
- Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
- Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.
WILD MUSHROOM NOODLE SOUP
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Provided by Katherine Sacks
Categories Mushroom Soup/Stew Kid-Friendly Healthy Low Fat Vegetarian No Meat, No Problem Noodle Dinner Garlic Small Plates
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Make the Mushroom Broth:
- Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
- Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
- Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
- Assemble the Mushroom Soup:
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
- Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
- Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
- Do Ahead
- Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.
MAKE-IT-YOUR-OWN UDON NOODLE SOUP
This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings - halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha - whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)
Provided by Margaux Laskey
Categories dinner, easy, for two, lunch, quick, weekday, soups and stews, main course
Time 30m
Yield About 3 servings
Number Of Ingredients 9
Steps:
- Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
- In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
- Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
- In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 6 grams, TransFat 0 grams
More about "mushroom noodle soup with soft boiled eggs recipes"
MISO RAMEN WITH SOFT BOILED EGG – A COUPLE COOKS
From acouplecooks.com
Reviews 1Calories 482 per servingCategory Main Dish
- Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
- Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
- In a large pot or Dutch oven, heat the sesame oil and the olive oil over medium high heat. Add the onion and cook for 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
CREAMY MUSHROOM NOODLE SOUP - THE FAMILY FOOD …
From thefamilyfoodkitchen.com
4.8/5 (10)Total Time 50 minsCategory Appetizer, Main Course, SoupCalories 407 per serving
SPINACH DILL SOUP WITH SOFT BOILED EGGS | GET CRACKING
From eggs.ca
MUSHROOM NOODLE SOUP - BRAND NEW VEGAN
From brandnewvegan.com
EGG NOODLES WITH MUSHROOM SOUP RECIPE | SIDECHEF
From sidechef.com
UDON NOODLE SOUP WITH MISO & SOFT-BOILED EGGS - BLUE …
From blueapron.com
GARLIC & GINGER SOUP WITH SOFT BOILED EGG
From wanderingsinmykitchen.com
SPINACH AND MUSHROOM SOBA NOODLE SOUP | I LOVE EGGS
From eggs.org.nz
EASY VEGAN MUSHROOM NOODLE SOUP | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
MUSHROOM-BEEF NOODLE SOUP
From eatingwell.com
HOMEMADE RAMEN NOODLES RECIPE | BON APPéTIT
From bonappetit.com
MIKI NOODLES WITH SMOKED HAM, CHICKEN, AND SHRIMP …
From bonappetit.com
ULTIMATE VEGAN RAMEN RECIPE | BON APPéTIT
From bonappetit.com
MISO UDON NOODLE SOUP WITH PURPLE DAIKON, BOK CHOY & SOFT …
From blueapron.com
HOMEMADE CHICKEN & RAMEN RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
MUSHROOM NOODLE SOUP WITH SOFT-BOILED EGGS RECIPE | EAT YOUR …
From eatyourbooks.com
15 BEEF EGG NOODLE CASSEROLE RECIPES - SELECTED RECIPES
From selectedrecipe.com
EGG NOODLES WITH MUSHROOM SOUP RECIPE 蘑菇汤伊面 | HUANG …
From huangkitchen.com
SPINACH & MUSHROOM SOBA NOODLE SOUP RECIPE | GET CRACKING
From eggs.ca
NEW IN TOWN: TEO SENG MINCED MEAT NOODLE — TRADITIONAL BAK …
From sg.style.yahoo.com
SOMEN NOODLE SOUP (NYUMEN) (VIDEO) にゅうめん • JUST ONE …
From justonecookbook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love