Today my agenda is packed so I need to have a quick lunch and get back to my busy schedule. Opened the pantry and tried to figure out what I can do for a fast and okay lunch.
Here are what I found:
- Instant noodle
- Egg
- Bok Choy
- Dried seaweeds
Problem Solved! Instant Noodle Soup is the solution. Lunch is ready in 15 minutes.
Ingredients and Notes
You'll need just 3 main ingredients: noodles, eggs, greens of your choice. Dried seaweeds is optional. I always have dried seaweeds in my pantry. I like to add some when making soups.
Notes and variations
- Vegetable: use whatever greens you have at hands. It is also okay to skip if you don't have.
- Instant noodle: I usually keep a few packages of instant noodles at home for the occasions when I don't have time to cook. I found one package left, just used the noodle for this recipe, and threw away the soup base came with it. However, you can use any noodles of your choice for example, egg noodles. I found thin noodles work better for this recipe. I don't recommend spaghetti though.
- Egg: I made poached egg in the soup directly, cooked together with the noodles. You can also fry the egg in a frying pan separately and add it to the noodle soup.
- Dried seaweeds: optional
Step-by-step Instructions
Peel and wash the bok choy
Cook the instant noodle following the cooking instruction on the package. You can use the soup base coming with the instant noodle, but I didn't like the soup base. Instead, I use a pinch of salt, a spoon of sesame oil, and small spoon of LaoGanMa chili sauce.
Crack the egg to the instant noodle soup a few minutes after adding the instant noodles to the boiling water to make a poached egg. You can also make a fried egg in a fry pan instead, but I want to have fast severed lunch, so I just cooked the egg together with the instant noodles.
When the noodles are one or 2 minutes away from done, add bok choy to blanch, and also tear apart the sea weeds to small pieces and add to the soup at the same time. Turn off the heat.
Serve and enjoy!
Related
Instant Noodle Soup
Ingredients
- 1 package of instant noodle
- 1 egg
- A pinch of salt
- A few leaves of bok choy
- dry seaweeds optional
Instructions
- Peel and wash the bok choy
- Cook the instant noodle following the cooking instruction on the package. You can use the soup base coming with the instant noodle, but I didn't like the soup base. Instead, I use a pinch of salt, a spoon of sesame oil, and small spoon of LaoGanMa chili sauce.
- Crack the egg to the instant noodle soup few minutes after adding the instant noodles to the boiling water to make a poached egg. You can also make a fried egg in a fry pan instead, but I want to have fast severed lunch, so I just cooked the egg together with the instant noodles.
- When the noodles are one or 2 minutes away from done, add bok choy to blanch, and also tear apart the sea weeds to small pieces and add to the soup at the same time. Turn off the heat
- Serve and Enjoy!
Notes
- You can add other ingredients you have at hand like seaweeds, chili oil, slices of sausage
- Make sure not to overcook the instant noodles
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