Now, as well all know, I love noodle soup. It is one of my most comforting foods, but this was such a disappointment. I found it really bland and I really couldn't get the hang of swirling, pouring and holding the fork, so I just ended up with lumps of egg in it! It really needed something else, but I'm not sure what!
Egg Drop Noodle Soup (adapted from Good Food Magazine March 2011)
2 skinless, boneless chicken breasts, diced
1.2l low-salt chicken stock
140g wholewheat noodles
4 heads pak choi, sliced
2 eggs, beaten
squeeze lemon juice
½ tsp sherry vinegar
2 spring onions, finely chopped
Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
Add the pak choi to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.