Mie Kuah Telur: A Savory Egg Noodle Soup Recipe
Ingredients:
- 70 grams dried noodles (such as me, or bird’s nest noodles)
- 30 grams thinly sliced cabbage
- 1 large egg
- 1 small stalk of green onion, sliced
- 1 large red chili pepper, coarsely chopped
- 2 cloves shallots, finely chopped
- Approximately 1.5 cups water for boiling noodles
- Approximately 1.5 cups cold water for boiling egg and seasonings
Instructions:
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Cook the Noodles: Begin by boiling the dried noodles in about 1.5 cups of water until they are fully cooked and have a chewy texture. Once done, set the noodles aside.
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Prepare the Aromatics: In a separate pan, heat a small amount of oil and sauté the finely chopped shallots and coarsely chopped red chili pepper until fragrant.
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Make the Soup Base: Add 1.5 cups of cold water to the pan with the shallots and chili. Bring to a boil.
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Add the Egg: Once the water is boiling, carefully crack the egg into the pan. Let it cook until it is fully set.
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Incorporate the Vegetables: Add the sliced cabbage and green onions to the pan. Allow the vegetables to cook briefly until they are tender.
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Season the Soup: Season the soup with salt and mushroom seasoning to taste. Stir gently to combine all the flavors.
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Serve: Serve the noodle soup hot.
Enjoy your homemade Mie Kuah Telur, a comforting and flavorful noodle soup perfect for any time of the day!
