Savoury ginger-garlic broth, noodles, mushrooms and a jammy egg

≈ $4.66/serving$5.35at the cheapest of your stores this week11 ingredients on sale

Ingredients

• egg noodle180 g
• vegetable stock5 cups
• egg2 ea
• shitake mushroom1 tray
• bok choy2 small heads
• garlic3 cloves
• gingera big thumb
• soy sauce3 tbsp
• sesame oil2 tsp
• green onion2 stalks
• frozen corn3/4 cup

Method

1Jammy eggs

• •Bring a small pot of water to a boil.
• •Lower in the eggs and boil 7 minutes.
• •Move them to ice water, then peel and halve.

2Build the broth

• •Meanwhile, smash the garlic and thinly slice the ginger.
• •Simmer them in the vegetable stock (or bouillon dissolved in 5 cups of hot water) with the soy sauce for 10 minutes.
• •Thinly slice the shiitake mushrooms, add them, and simmer 5 minutes until tender.
• •Fish out the ginger slices.

3Noodles and greens

• •Cook the egg noodles in a separate pot of boiling water 4 to 5 minutes until just tender, then drain.
• •Halve the bok choy and simmer it in the broth with the corn 2 minutes.

4Assemble

• •Divide the noodles between two deep bowls.
• •Ladle the hot broth, mushrooms and vegetables over top.
• •Add the egg halves.
• •Finish with a drizzle of sesame oil and the sliced green onions.