Somen noodle broth with mushroom and egg.
Cook time: 15 mins | Prep time: 10 mins | Serves: 2
Ingredients.
1.2 liters chicken broth. Link for the CK chicken broth recipe
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
3cm of grated fresh ginger
6 button mushrooms - sliced into 0.5cm thick slices
2 eggs
1 bunch of shallots white part of the stalk - cut into 8cm batons
1 bunch of enoki mushrooms
90g somen noodles
Garnish with coriander, thinly sliced shallots, extra grated ginger
Method.
1. Place broth in a pot and on the stovetop and bring to a boil. Add oyster sauce, soy sauce, fresh ginger, sesame oil, mushrooms, and both whole eggs. Gently simmer for 10 minutes.
2. After 6 minutes take eggs out with a slotted spoon and place in a cold water bath for 2 minutes.
3. After the broth has simmered for 10 minutes add shallots and the noodles then simmer for another 3 minutes. While simmering peel the eggs carefully.
4. Take the saucepan off the heat and add your enoki mushrooms. Let broth sit for 2 minutes.
5. Divide broth into two bowls and add coriander, shallots, soft boiled egg, and a squeeze of lime.
