Veggie noodle soup with eggs

Name: Veggie noodle soup with eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 Essential Free Range White Eggs; 3 vegetable stock cubes; 30 g piece ginger, peeled and finely chopped; 2 tbsp dark soy sauce; 1 bunch Essential Salad Onions, thinly sliced; 2 tbsp Vegetable oil; 400 g Essential Courgettes, cut into small dice; 400 g Essential Mushrooms, thinly sliced; 250 g pack medium egg noodles; 25 g pack flat leaf parsley, chopped

Slurpable noodles with deep flavour are a handy supper when time is short. This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

4.5 out of 5 stars(3) Rate this recipe

VegetarianHealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 Essential Free Range White Eggs
3 vegetable stock cubes
30g piece ginger, peeled and finely chopped
2 tbsp dark soy sauce
1 bunch Essential Salad Onions, thinly sliced
2 tbsp Vegetable oil
400g Essential Courgettes, cut into small dice
400g Essential Mushrooms, thinly sliced
250g pack medium egg noodles
25g pack flat leaf parsley, chopped

Bring a pan of water to the boil and add the eggs. Cook for 6 minutes, then drain and cover with cold water until later. Meanwhile, crumble the stock cubes into a large saucepan and stir in 1.2L water. Add the ginger, soy sauce and ½ the salad onions, then heat gently until simmering.
Heat the oil in a frying pan, add the courgettes and mushrooms and fry for 5 minutes, or until lightly browned. Peel the eggs.
Transfer the mushrooms and courgettes to the pan of stock, add the noodles and cook for a further 3 minutes, until the noodles are tender. Ladle into shallow bowls, halve the eggs and add to the bowls, topping each one with the remaining salad onions and a sprinkling of parsley.

Cook’s tip

A noodle broth is a good way of using up vegetable odds and ends from the fridge such as French beans, runner beans, sugar snaps, kale or broccoli. Small quantities of leftover cooked chicken, pork, beef or lamb from a roast can also go in when adding the noodles.

Typical values per serving when made using specific products in recipe