Savory Egg Noodle Soup with Spicy Chili and Cabbage

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

1. 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.

2. 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.

3. Make the Soup Base: Add 1.5 cups of cold water to the pan with the shallots and chili. Bring to a boil.

4. Add the Egg: Once the water is boiling, carefully crack the egg into the pan. Let it cook until it is fully set.

5. Incorporate the Vegetables: Add the sliced cabbage and green onions to the pan. Allow the vegetables to cook briefly until they are tender.

6. Season the Soup: Season the soup with salt and mushroom seasoning to taste. Stir gently to combine all the flavors.

7. 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!