My wife Indu doesn’t like eating breakfast and is always rushed during weekday mornings, getting the daughter out of her nightly stupor, having the maids do their stuff, getting both out the door and then getting ready for work herself. Making something that she’ll eat is therefore a bit of a challenge, in terms of format, flavours, textures and quantity. Today’s breakfast for her was this simple soup with handmade noodles and an egg, that I hope kept her going till lunch time.
Chicken Broth with Egg and Handmade Noodles
- 100 ml Chicken broth*
- 100 gm Flour, (APF)
- 1 egg, hard boiled and peeled
- 1 egg, beaten
- 2.5 ml OR 1/2 tsp Avocado oil (optional)
- 2.5 ml OR 1/2 tsp Sesame oil
- 5 g OR 1 tsp Ginger, fresh, cut into thin juliennes
- 2.5 g OR 1/2 tsp Basil, dried*
- Make a smooth dough with the flour, beaten egg and very little water. Let it rest for 20 minutes. Roll out as evenly shaped as possible, as thin as you can. If you can get it to a thickness of 1 mm, that works. Flour the sheet, roll, mildly flatten by patting with your hands, cut noodles from the roll, unrolling them and tossing the with dry flour. OR Use ready made noodles.
- Heat the broth in a sauce pan, add the noodles (fresh or packet). If fresh, cook for 1 – 2 minutes or until done. If from a packet, follow packet instructions. Pour in the oils right after tossing in the noodles and mix them about, so they don’t stick together, especially in the case of fresh noodles.
- Toss in the ginger and any other flavours you may like to add. Check seasoning.
- Pour into a soup plate, add the boiled eggs, sliced in half or quarters.
- Serve hot.
- Chicken broth can be fresh or from cubes or bouillon powder. Fresh is always the best.
- Dried is all I had at hand. Fresh basil is so much better. Do use fresh if you have it.