YOUR SOLIN GENERATED RECIPE
Soft-Boiled Egg Noodle Soup with Broth and Green Peas
A comforting bowl of light, flavorful egg noodle soup featuring tender soft-boiled eggs, vibrant green peas, and a savory homemade chicken broth. This dish offers a delicate balance of textures and a heartwarming, nourishing taste that's perfect for breakfast, lunch, or dinner.
INGREDIENTS
3 whole eggs
1 egg white
2 ounces dry egg noodles
1/2 cup green peas
1.5 cups chicken broth
2 sprigs scallions
PREPARATION
Bring a small pot of water to a boil and gently lower in the whole eggs. Boil for about 6-7 minutes for a soft center. Meanwhile, in a separate pot, bring water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
Once the eggs are done, remove them and cool under running water. Carefully peel the eggs and set aside. Separately, whisk the egg white lightly and poach it in simmering water for about 2-3 minutes until set, then slice into strips.
In a medium saucepan, heat the chicken broth over medium heat until simmering. Stir in the green peas and allow them to heat through for about 2 minutes.
Divide the cooked egg noodles into serving bowls. Cut the soft-boiled eggs in half and gently arrange over the noodles. Pour the hot broth and peas over the noodles and eggs.
Garnish with sliced scallions. Serve immediately and enjoy the warm, nourishing flavors.