A classic Indo-Chinese restaurant favorite you can make at home! This soup is perfectly balanced with spicy, sour, and savory flavors, packed with crisp vegetables and delicate egg ribbons. It's the ultimate comfort food for a chilly day.
A classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
About Egg Hot and Sour Soup with Egg Hakka Noodles
Warm up with tangy, perfectly spiced Egg Hot & Sour Soup and energy-giving Hakka Noodles. Comfort food!
This indo_chinese dish is perfect for lunch. With 517.5 calories and 18.22g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Rice Vinegar (Adjust to taste)
1 tbsp Red Chilli Sauce (Such as Sriracha, adjust to spice preference)
1 tsp White Pepper Powder (Key for authentic flavor)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (To balance flavors)
3 tbsp Cornflour (Also known as cornstarch)
4 tbsp Water (For cornflour slurry)
2 large Eggs (Lightly whisked)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare Slurry and Eggs
In a small bowl, whisk the cornflour with 4 tablespoons of cold water until a smooth, lump-free slurry is formed. Set aside.
In another small bowl, lightly beat the two eggs with a fork until the yolks and whites are just combined. Set aside.
2
Sauté Aromatics and Vegetables
Heat sesame oil in a large pot or Dutch oven over medium-high heat.
Add the finely chopped ginger, garlic, and slit green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the julienned carrots, shredded cabbage, and sliced mushrooms. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a crisp bite.
3
Build the Soup Broth
Pour the vegetable broth into the pot. Add the soy sauce, rice vinegar, red chilli sauce, white pepper powder, salt, and sugar.
Stir everything together well and bring the soup to a rolling boil over high heat.
4
Thicken the Soup
Once boiling, reduce the heat to a medium simmer. Give the cornflour slurry a quick stir to recombine it.
While continuously stirring the soup, slowly pour the cornflour slurry into the pot. Continue to stir for 1-2 minutes as the soup thickens to a silky consistency.
5
Create the Egg Ribbons
Ensure the soup is at a gentle, steady simmer (not a rapid boil).
Slowly drizzle the whisked egg into the simmering soup in a thin, steady stream while gently stirring the soup in a circular motion with a fork or chopsticks.
The egg will cook almost instantly, forming delicate ribbons. Let it cook for about 30 seconds without over-stirring.
6
Garnish and Serve
Turn off the heat. Stir in the chopped spring onion greens.
Taste the soup and adjust the seasoning if necessary. Add more vinegar for sourness, soy sauce for saltiness, or chili sauce for heat.
Ladle the hot soup into bowls and serve immediately.
370cal
12gprotein
47gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
