Seaweed and Egg Noodle Soup Recipe
Noodles Recipes

This is a classic Japanese soup. Seaweed is very nutritious, full of vitamins and minerals and virtually calorie-free. the dried varieties of seaweed are easily preserved and handled.

Ingredients

325 g/11 oz

1.4 L/21/2 pt
21/2 tbsp
4 tbsp
2
2

dried, medium egg noodles, or 450 g/1 lb ramen noodles

Soy Sauce Broth
dried green seaweed, soaked in hot water and drained
cooked, dried bamboo shoots (optional)
hard-boiled eggs, halved
spring onion, chopped

Method:

1. Bring a large pan of water to boil. Add the noodles and cook for 4 minutes. Drain and divide among four bowls.

2. Heat the Soy Sauce Broth in a pan.

3. Arrange the seaweed, bamboo shoots, spring onions and eggs on the noodles. Pour over the heated broth and serve immediately.