Egg noodle soup

Egg noodle soup

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  • 2
  • Easy
  • Dairy free Fat conscious
  • 5 minutes
  • 10 minutes


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

Cooking Instructions

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

Olga Von Gruning Recipe by: Olga Von Gruning
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