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Egg noodle soup

10 minutes

Egg noodle soup

By Olga Von Gruning

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

2 T soya sauce
4 Cups chicken stock
3 spring onions, thinly sliced
300 g chinese noodles
2 eggs, soft-boiled
1 red chilli, chopped

Method

Combine the chicken broth and soya sauce over a medium heat.

Stir in the spring onions and noodles

Serve with 2 soft-boiled, 1 chopped red chili and 1 chopped spring onion.

"This egg noodle soup is a great starter. My guests are always surprised at what you can do with an egg" Olga Van Gruning, Pretoria

Spinach lasagne

Pot bread

Italian fondue

Boerewors tartare

Nutty hummus

Feta and broccoli cannelloni

Mexican red bean and avocado wraps

Potato skins stuffed with bacon and rocket

Avocado Cajun scrambled eggs

Avocado corn soup with red & yellow pepper

Tomato tarte tatin

Butternut and goats milk cheese risotto

Baked eggs with tomato sauce

Salmon and feta Omelette

Egg noodle soup

Egg noodle soup

Ingredients

Method