Wednesday, October 25, 2017

Egg-Topped Glass Noodles Soup

Egg-Topped Glass Noodles Soup
Fall is in the air which fits the bill for hot and soul-satisfying soups for lunch. All the left-over bits of vegetables and tofu from the fridge form the base for this meal in a bowl. 

Egg Adds More Protein
My preference for glass noodles over egg noodles lies in its make-up. Glass noodles are made from mung beans whereas egg noodles are made from wheat so there are less carbohydrates in the former. Tofu is high in protein and low in fat which makes it an excellent choice for this meal, but any form of protein works in the soup.

Fast & Easy Prep
The ingredients for the soup were previously chopped and left over, making it really easy to dump into some chicken broth. The glass noodles simply need to be soaked in boiling broth and cut with scissors into smaller lengths directly in the saucepan. I used triple-washed baby spinach, kale and other greens that came prepped from the store. To add some more flavour, the egg was beaten with a touch of chicken bouillon powder before topping the soup.


1 pkg. (6 oz.) glass noodles
1 cup (8 oz.) chicken broth
1/2 bar (about 4 oz.) extra-firm tofu, diced
1 cup greens, chopped if desired
1 onion, sliced
1 medium tomato, diced
2 Tbsp. balachaung or chili powder/paste (gochugaru/gochujang) to taste
fish sauce in place of salt to taste
1 egg  
1/2 tsp. chicken bouillon powder

  1. Beat egg with chicken buillon powder.
  2. Bring chicken broth to boil and turn heat off. 
  3. Drop noodles into broth, cover for 5 minutes and cut with scissors.
  4. Add remaining ingredients, except beaten egg, and simmer for 3 minutes.
  5. Turn heat down to minimum and pour beaten egg over soup.
  6. Cover and simmer until egg sets and is cooked firm.
  7. Carefully pour soup into serving bowl and enjoy!

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