Shroomami Noodle Soup with a Jammy Egg
with pak choi, carrot & scallions0.0(0)
Calories
:
583 kcalProtein
:
19.9g proteinDifficulty
:
MediumVeggie
Allergens:
- Soja
- Gluten
- Tarwe
- Ei
- Sesamzaad
White miso is made from soybeans that have been fermented with rice, resulting in a white or light beige colour. The resulting flavour is somewhat milder and sweeter than regular miso paste.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
65 g
Mushrooms
1 piece
Garlic
⅓ bunch
Scallions
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
1 piece
Egg
(Contains: Ei)
½ piece
Pak choi
½ piece
Carrot
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
5 g
Ginger paste
5 milliliters
Sesame oil
(Contains: Sesamzaad)
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
Not included in your delivery
400 milliliters
Low sodium mushroom or vegetable stock
1 tablespoon
Sunflower oil
¼ tablespoon
[Plant-based] butter
Nutrition Values
Energy (kJ)2439 kJ
Calories583 kcal
Fat30 g
Saturated Fat6.7 g
Carbohydrate57.8 g
Sugar10.9 g
Dietary Fiber7.9 g
Protein19.9 g
Salt4.1 g
Trans Fat0.1 g
Potassium649.5 mg
Calcium102.7 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Large wok or sautépan with lid
Cooking Steps
1
- Boil plenty of water in a saucepan for the eggs and prepare the stock.
- Cut the carrot into very thin matchsticks of around 2mm.
- Quarter the mushrooms and crush or mince the garlic.
- Remove the base of the pak choi and cut the rest into thick strips.
2
- Boil the egg for 6 - 8 minutes, then drain and rinse under cold water.
- Heat a generous drizzle of sunflower oil with a small knob of butter in a large wok or deep frying pan over medium-high heat.
- Fry the garlic with the ginger paste for 1 - 2 minutes or until fragrant.
- Finely chop the scallions and separate the white part from the greens.
3
- Add the carrot to the wok, along with the mushrooms and the white part of the scallions.
- Fry for 4 minutes until they begin to soften.
- Stir in the miso paste* and the East Asian-style sauce, then fry for 2 more minutes.
- Stir in the stock, the noodles and the pak choi.
*Take care, this ingredient is salty! Add gradually as preferred.
4
- Allow to simmer for 4 minutes or until the noodles are cooked, covered, then remove from the heat.
- Shortly before serving, stir in the sesame oil.
- Peel the egg and cut it in half.
- Serve the soup in bowls or deep plates and top with the egg. Garnish with the scallion greens.
