By: Pearl Maalouf BS, FMSC, CPT, CF-L1
This soup packs a lot of flavor in a little time. I get in moods where all I want is a big bowl of piping hot soup that I eat too quickly knowing full well that I will burn my mouth…but I do it anyways. I’m not sure if this soup is something I make for sentimental reasons – I used to make something like this (with WAY less veggies of course, because vegetables are gross when you’re a kid😜) once a week growing up – or if I make it because I’m just obsessed with siracha/noodles! Either way even though it seems like there are a lot of different things going on in this soup it’s pretty straightforward and super versatile.
As long as you already have all the ingredients available in your kitchen it really doesn’t take too much time to put together. The full recipe is below but basically you boil water, throw spices in, then your choice of veggies, noodles, and eggs. The secret of this recipe is that the protein is eggs – it cooks so quickly and it’s really hard to mess eggs up so even the most amateur chef can whip this up pretty easily! 😄
You can follow along using the same veggies that I did, but the beauty of soups are that you can sub in whatever veggies you have on hand. I used collard greens, broccoli, peppers, and mushrooms. You can easily use spinach, tomatoes, bok choy, bean sprouts, jalepeno, cilantro etc. Now this is ONE serving…because I love me a BIG bowl of soup that I will have to struggle to finish. For others this may be two or even servings 😉
- 3 cloves garlic chopped
- 1 Inch cube of sliced ginger
- 5 chinese spice mix - I use about ½ tsp
- S&P to taste
- 1tbsp Tomato Paste
- 1tbsp soy sauce
- 1tsp siracha
- Chopped vegetables of your choice
- 1 serving rice or egg noodles (mine come in a square like ramen so I used one square)
- 3 whole eggs at room temperature
- Garnish: Basil leaves, cilantro, and green onions
- Start boiling water in your pot and add in garlic, ginger, spices, S&P, tomato paste, soy sauce, and siracha.
- Add in vegetables based on cook time. Vegetables with a thick stem usually take longer to cook (like broccoli) so they need to be put in first.
- Once the water boils again add in any leafy vegetables (spinash, boy choy, collard) and the noddles I'll be using - note the cooking time on the package.
- About 3 minutes before your noodles will be cooked change the temperature to medium-high heat and keep the soup at a simmer. If it is too bubbly when you add in the eggs they won't stick together. Crack your egg and slowly tip the egg into the soup so the egg white can wrap around the yolk.
- If you can eat your eggs a bit runny you can leave the eggs in there for 3-5 minutes before turning off the heat.
- Serve and garnish with basil leaves, cilantro and green onions. I also add in more siracha because I LOVE spicy soup 🙂 Enjoy!