Egg Manchurian Soup with Egg Hakka Noodles

Instructions

1. 1

   Prepare the Hard-Boiled Eggs

   • Place 6 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce heat to a simmer and cook for 10 minutes for firm yolks.
   • Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool for 5 minutes.
   • Peel the eggs and slice each one in half lengthwise. Set aside.
2. 2

   Make the Batter and Fry the Eggs

   • In a mixing bowl, whisk together maida, 3 tbsp cornflour, ginger-garlic paste, 0.5 tsp black pepper, and 0.25 tsp salt.
   • Gradually add about 60 ml of water, whisking until you have a smooth, thick batter, similar to pancake batter.
   • Heat 2 cups of vegetable oil in a kadai or deep pan over medium-high heat until it reaches about 180°C (350°F).
   • Dip each egg half into the batter, ensuring it's fully coated, and carefully slide it into the hot oil.
   • Fry in batches for 3-4 minutes, turning occasionally, until golden brown and crisp.
   • Remove with a slotted spoon and drain on a wire rack or paper towels.
3. 3

   Sauté the Aromatics and Vegetables

   • In a large pot or wok, heat 1 tbsp of sesame oil over high heat.
   • Add the chopped ginger, garlic, and slit green chillies. Stir-fry for 30 seconds until fragrant.
   • Add the chopped onion and sauté for 1-2 minutes until it becomes translucent.
   • Toss in the chopped carrot and shredded cabbage. Stir-fry for another 2 minutes until they are slightly tender but still crisp.
4. 4

   Build and Thicken the Soup

   • Stir in the soy sauce, red chilli sauce, white vinegar, sugar, remaining 0.5 tsp black pepper, and 1 tsp salt. Cook for 1 minute to meld the flavors.
   • Pour in the vegetable broth and bring the mixture to a vigorous boil.
   • In a small bowl, whisk the remaining 2 tbsp of cornflour with 4 tbsp of cold water to create a smooth slurry.
   • While stirring the soup continuously, slowly pour in the cornflour slurry. This will prevent lumps from forming.
   • Reduce the heat and let the soup simmer for 3-4 minutes until it has slightly thickened.
5. 5

   Assemble and Serve

   • Taste the soup and adjust seasoning if necessary. You may want more soy sauce for saltiness, vinegar for tang, or chilli sauce for heat.
   • Turn off the heat. Just before serving, gently add the crispy fried egg balls to the hot soup.
   • Garnish generously with chopped spring onion greens.
   • Ladle into bowls and serve immediately to enjoy the contrast between the crispy eggs and the savory broth.