Egg Manchow Soup

1. 1
   prep · ~10 min

   Prep the vegetables and eggs.

   1.Finely chop cabbage, carrot, capsicum, onion, garlic, ginger, green chili, and spring onion greens separately.

   2.Lightly beat 3 eggs in a bowl and set aside.

   3.Boil 50g noodles according to package instructions, drain, and spread on a kitchen towel to dry slightly.
2. 2
   fry · ~3 min

   Fry the crispy noodle topping.

   1.Heat 1 cup oil in a wok over medium-high flame until shimmering.

   2.Add boiled noodles and fry until golden and crisp (2-3 min).

   3.Remove with a slotted spoon and drain on paper towels.

   TIPNoodles must be dry before frying, or they won't turn crispy.
3. 3
   saute · ~4 min

   Build the aromatic base.

   1.In the same wok, discard excess oil, leaving 1 tsp.

   2.Add chopped garlic, ginger, and green chili. Sauté for 1 minute until fragrant.

   3.Add chopped onion and cook until translucent (2-3 min).
4. 4
   boil · ~5 min

   Add vegetables and simmer.

   1.Add cabbage, carrot, and capsicum. Stir-fry for 2 minutes.

   2.Pour in 4 cups water and bring to a rolling boil.

   3.Add soy sauce, red chili sauce, white vinegar, black pepper, and salt.

   TIPKeep the vegetables slightly crunchy—overcooking makes them soggy.
5. 5
   simmer · ~3 min

   Thicken and create egg ribbons.

   1.Stir the cornstarch slurry and slowly pour it into the boiling soup while stirring continuously. Let it thicken for 1 minute.

   2.Lower the heat to a simmer. Slowly drizzle the beaten eggs in a thin stream while stirring the soup gently in one direction.

   3.Simmer for 1 more minute until egg ribbons set, then turn off the heat.

   TIPDrizzle eggs from a height and stir gently to get long, silky ribbons instead of scrambled bits.
6. 6
   serve · ~1 min

   Garnish and serve piping hot.

   1.Ladle the soup into serving bowls.

   2.Top generously with crispy fried noodles and chopped spring onion greens.

   TIPServe immediately so the crispy noodles don't turn soggy in the hot soup.

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