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.
Tags:
Veggie
Allergens:
Egg
•Wheat
•Sesame
•Soy
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Egg
(Contains Egg)
50 g
Mie noodles
(Contains Wheat)
90 g
Pre-cut mushroom mix
70 g
Corn
½ bunch
Scallions
20 g
Kimchi sauce
5 milliliters
Sesame oil
(Contains Sesame)
5 g
Ginger paste
½ piece
Garlic
½ sachet(s)
Furikake
(Contains Sesame, Soy, Wheat)
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
Energy (kJ)2241 kJ
Calories536 kcal
Fat21.6 g
Saturated Fat4.8 g
Carbohydrate63.4 g
Sugar16.8 g
Dietary Fiber12.1 g
Protein20.5 g
Salt4.1 g
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
•Pan
•Strainer
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.