Ingredients
Nutrition per serving
- Calories
- 630
- Protein
- 32 g
- Carbs
- 62 g
- Fat
- 30 g
- Saturated fat
- 11 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 1,010 mg
Estimated from USDA data for 1 of 1 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Bring the broth, ginger and soy sauce to a boil. Add the noodles and cook for 2 minutes.
Stir in the cornstarch mixture and simmer for 30 seconds until the broth thickens slightly.
Lower the heat. Slowly pour in the eggs in a thin stream while gently stirring in one direction so they form silky ribbons. Cook 30 seconds.
Pour into a bowl and finish with the sesame oil, scallions and white pepper.
Tips
- A slightly thickened broth helps the egg form thin ribbons instead of clumps.
- Add a handful of frozen peas or spinach with the noodles.
- Use vegetable broth for a vegetarian version.
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Gear that helps
- Mixing bowl set Nesting bowls for every prep job.
- Chef's knife A sharp knife makes prep faster and safer.
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