Thick White Noodles in Soup, Topped with Eggs and Scallions Recipe

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Thick White Noodles in Soup, Topped with Eggs and Scallions
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Ingredients
8
Count
Nutrition
173
Calories
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Ingredients:

Directions:

  1. In a medium stockpot, combine the stock, soy sauce, and rice wine and heat to the point where small bubbles appear at the rim of the saucepan. Taste and adjust with a pinch of salt, if necessary.
  2. As you heat the soup, warm the bowls in which you will serve the noodles. Use a ladle to carefully scoop out boiling hot water from the pot in which the noodles were cooked and fill each serving bowl half way. Place a flat plate over the top of each bowl until ready to fill with noodles; this lid helps retain heat.
  3. Re-heat previously cooked, rinsed noodles: Place them in a deep, conical-shaped strainer (an Asian-style men koshi or a European-style chinois) and briefly dip them back in the boiling water two or three times. Jiggle and swish as you submerge them to separate any clusters. Lift the strainer out of the boiling water and shake and tap to remove excess water. (Or, place the noodles directly in the pot of boiling water, swish and stir, then strain them out into an ordinary colander.)
  4. Place the warmed noodles in the warmed bowls.
  5. Re-heat the seasoned soup stock until piping hot, then stir vigorously in a clockwise direction. Pour in the beaten eggs in a steady stream. Stir once in a counter-clockwise direction, then remove the pot from the stove.
  6. Top each portion of noodles with egg drop soup and some chopped scallions. Serve immediately with the grated ginger on the side.
  7. Elizabeth Andoh shares her tips with Epicurious: ·For this recipe, it's important to make the stock from scratch. Avoid the powdered and liquid instant stock products and noodle dipping sauces found in Asian grocery stores. They are typically filled with chemical additives that are of questionable health and nutritional value, and they taste dreadful. Homemade dashi takes little time and effort, and you will be well rewarded in flavor. ·Shoyu (soy sauce) is used in two varieties in the Japanese kitchen: koikuchi, the all-purpose dark variety (sold as regular soy sauce in the U.S.); and usukuchi, a saltier, lighter-colored but full-strength version (sold as light soy sauce in the U.S.). For this recipe, I recommend the light variety, but note that it is NOT the same as soy sauce labeled lite or low-sodium. (Low-sodium soy sauce, developed for the American consumer, will not give an authentic flavor.) ·Low-alcohol mirin (syrupy rice wine) is not a drinking wine. Rather, it is used in cooking as a seasoning and glazing agent. Hinode and Musashinagara are high-quality brands available in the U.S.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 173.13 Kcal (725 kJ)
Calories from fat 51.38 Kcal
% Daily Value*
Total Fat 5.71g 9%
Cholesterol 186mg 62%
Sodium 241.72mg 10%
Potassium 89.71mg 2%
Total Carbs 22.29g 7%
Sugars 0.15g 1%
Dietary Fiber 1.64g 7%
Protein 10.19g 20%
Vitamin C 1.4mg 2%
Iron 1.1mg 6%
Calcium 40.5mg 4%
Amount Per 100 g
Calories 134.79 Kcal (564 kJ)
Calories from fat 40 Kcal
% Daily Value*
Total Fat 4.44g 9%
Cholesterol 144.82mg 62%
Sodium 188.2mg 10%
Potassium 69.84mg 2%
Total Carbs 17.35g 7%
Sugars 0.12g 1%
Dietary Fiber 1.28g 7%
Protein 7.94g 20%
Vitamin C 1.1mg 2%
Iron 0.8mg 6%
Calcium 31.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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