Asian noodle soup Recipe
- 300ml/10fl oz hot chicken stock (vegetarians can substitute vegetable stock)
- 150g/5½oz egg noodles
- 1 carrot, cut into julienne
- 2 spring onions, shredded
- 1 clove garlic, finely chopped
- 1 free-range egg, beaten
- salt and freshly ground black pepper
- 1 tsp chopped coriander
- Bring the chicken or vegetable stock to a simmer in a saucepan. Add the noodles, carrot, spring onions and garlic and simmer for 5 minutes.
- Gently pour the beaten egg into the stock, stir and season with salt and freshly ground black pepper.
- To serve, pour into a bowl and sprinkle with coriander.
