Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 zucchini, peeled and cut into batons
- 2 scallions, peeled and finely diced
- 2tablespoons flour
- 2L chicken stock
- 85grams egg noodles
- 300grams frozen baby corn, you may also use other frozen vegetables
- 2tablespoons light soy sauce
- 3 eggs, poached
- 4 slices crusty bread, toasted
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
15.9grams
Fat
14.8grams
Carbs
59.0grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This egg and veggie noodle soup is thick, hearty and comforting. Serve it piping hot for a warming lunch or dinner.
Method
Step 1 of 3
In a pot over medium heat, heat the oil, zucchini and scallions. Let it sweat until soft, about 3 minutes. Tip in the flour and mix until it comes together.
Step 2 of 3
Stir in the chicken stock slowly while mixing. Add the noodles and mix thoroughly. Cook for 8 minutes or until the egg noodles are almost done.
Step 3 of 3
Tip in the frozen baby corn. Bring back to boil. Season with soy sauce. Serve the soup topped with poached egg and with toasted crusty bread.
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