Mushroom Noodle Soup with a Jammy Egg
with kimchi sauce, furikake & scallions
You'll season this dish with furikake, a Japanese topping made of dried fish and vegetables with seaweed, sesame seeds and salt.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Egg
(Contains: Ei)
50 g
Mie noodles
(Contains: Tarwe)
90 g
Pre-cut mushroom mix
70 g
Corn
½ bunch
Scallions
20 g
Kimchi sauce
5 milliliters
Sesame oil
(Contains: Sesamzaad)
5 g
Ginger paste
½ piece
Garlic
½ sachet(s)
Furikake
(Contains: Tarwe, Sesamzaad, Soja)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
½ teaspoon
White wine vinegar
½ tablespoon
[Reduced salt] soy sauce
1 tablespoon
[Reduced salt] ketjap manis
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a saucepan for the egg and noodles.
- Boil the egg for 2 minutes, then add the noodles and cook for 4 - 5 more minutes. Drain, then return the noodles to the pan and set aside.
- Rinse the egg under cold water, then remove the shell and cut the egg in half.
- Meanwhile, prepare the stock.
- Heat the sunflower oil in a pot or saucepan over medium-high heat and fry the mushroom mix for 2 - 3 minutes.
- In the meantime, crush or mince the garlic and finely chop the scallions. Set aside half of the scallion greens to use later as garnish.
- To the mushrooms, add the garlic, the ginger paste and the ketjap, along with the rest of the scallions. Mix well and fry for 4 more minutes.
- Meanwhile, drain the corn.
- When the mushrooms are done, add the sesame oil, white wine vinegar, soy sauce, the stock and the kimchi sauce* (see Tip).
- Mix well to combine, then bring to the boil and remove from the heat.
*Take care, this ingredient is spicy! Use as preferred.
- Serve the noodles in bowls.
- Pour over the mushroom broth, then top with the corn and the egg.
- Garnish with the furikake and the reserved scallion greens.
