Noodle Soup W Mushroom-Tofu 'Mince' + Slow Egg

Name: Noodle Soup W Mushroom-Tofu 'Mince' + Slow Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PROVISIONS / GARNISH OPTIONS; 4 cups gf chicken stock; 1 carrot; 1 inch piece of ginger; 1 clove garlic; 3 tbsp rice wine; 1 tbsp fish sauce; 2 free range eggs; 2 tbsp dashi miso; 2 handfuls fresh bahn lot noodles; /; Watercress; Coriander; Bean shoots; Chilli oil; MUSHROOM-TOFU 'MINCE'; 1 tbsp sesame oil; 4 fresh shitake mushroom, chopped; 1 clove garlic, chopped; 1 tsp chilli flakes; 250g firm tofu, chopped; 10g dried porcini; 2 tbsp black sesame seeds; 2 tbsp tamari soy sauce

Servings: persons

PROVISIONS / GARNISH OPTIONS
4 cups gf chicken stock
1 carrot
1 inch piece of ginger
1 clove garlic
3 tbsp rice wine
1 tbsp fish sauce
2 free range eggs
2 tbsp dashi miso
2 handfuls fresh bahn lot noodles
/
Watercress
Coriander
Bean shoots
Chilli oil
MUSHROOM-TOFU 'MINCE'
1 tbsp sesame oil
4 fresh shitake mushroom, chopped
1 clove garlic, chopped
1 tsp chilli flakes
250g firm tofu, chopped
10g dried porcini
2 tbsp black sesame seeds
2 tbsp tamari soy sauce

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["Soak porcini in a bowl with about 1 cup of boiling water.", "In a medium pot, add your stock and bring to simmer. While you're waiting, chop carrot into large chunks, slice your ginger, and crush your garlic using the blade of your knife.", "Add your carrot, ginger, garlic, rice wine and fish sauce. Bring to the boil, then simmer.", "When your porcini is cool enough to touch, squeeze out the liquid with your hand. Chop your porcini; set aside. Pour the remaining porcini water into your stock.", "While your stock is simmering, heat a wok or frypan on a medium heat. Add sesame oil, then add mushroom, garlic, chilli, tofu, chopped porcini and stir fry until dry. Add black sesame and tamari, stir to coat mix, turn off heat and set aside.", "To make the slow eggs, place cling film over a cup, and crack 1 egg into it. Gather up the sides and secure with an elastic band. Repeat with the second egg. Drop the eggs into your simmering stock for 3-4 minutes and cook until egg white is firm. Remove and cool slightly.", "To assemble, take your stock off the heat. Stir through your dashi miso. Add your noodles into the bottom of your serving bowl. Pour over stock, spoon on your 'mince', remove egg from cling wrap and pop on top. Garnish with bean shoots, watercress, coriander and chilli oil. Slurp.
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828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: PROVISIONS / GARNISH OPTIONS, 4 cups gf chicken stock, 1 carrot, 1 inch piece of ginger, and more.

Yes, Noodle Soup W Mushroom-Tofu 'Mince' + Slow Egg falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!