Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Allah, Most Gracious, Most Merciful
With a poached egg!
With a poached egg!
Guys, poaching an egg is not one of my strong points so I am so happy that this one turned out well.
It was one of those moments in the kitchen where you just have to be brave and throw the entire egg into hot, bubbling liquid. Yes, being brave and trusting the recipe is definitely a must in the kitchen.
It was one of those moments in the kitchen where you just have to be brave and throw the entire egg into hot, bubbling liquid. Yes, being brave and trusting the recipe is definitely a must in the kitchen.
This noodle soup has so many delicious things going for it. It's all made in one pan which is the best news for me. I hate extra washing up. Even the egg is poached in the soup itself giving it the best flavour.
The main flavour of the soup comes from mushrooms. I'm not the biggest fan of mushrooms when it comes to their texture which is why in this recipe, I finely diced mine as opposed to sliced. But what they give in flavour makes up for all that crazy chewy thing they have going on. In this soup, they are cooked first with diced red onion and they literally melt away leaving behind their wonderful deep, earthy flavour.
The curry noodles come in the form of one my guilty pleasures - instant noodles. Choose one of your favourite flavours or just use normal dried noodles and any seasoning you like. Finished in a deep bowl with plenty of lime, fresh coriander and green chillies, I think I might make this noodle soup for dinner tonight.
A Simple List of Ingredients:
1. Rapeseed Oil
2. Red Onion
3. Mushrooms
4. Water
5. Green Chilli
6. Garlic
7. Curry Instant Noodles
8. Hot Water
9. Vegetable Stock Cube
10. An Egg
11. Black Pepper
12. Soy Sauce
Bismillah, let's begin!
Take a deep saucepan and place it over a medium heat. Add 1 tablespoon Rapeseed Oil or any other oil that you have.
We start by frying our onion and mushrooms.
First, 1 small Red Onion, peeled and finely diced.
Add them to the hot oil and get them frying.
Next, take 6 Mushrooms.
You can finely slice them or finely dice. I prefer the dice!
Add the mushrooms to the pan.
They may seem like a lot but they will give our soup so much flavour.
Give them a good stir-fry for a few minutes.
Then, add a splash of Water.
Stir and bring to the boil.
Before covering the pan with a lid and turning the heat to low for 5 minutes.
Uncover and turn the heat up.
Throw in 1 Green Chilli, finely sliced and 1 Garlic Clove, peeled and finely sliced.
Give them a stir-fry for 2 minutes or so.
Next, the noodles! I used a 100g packet of Curry Instant Noodles but you can use any flavour you like.
Grab the seasoning packet from the noodles. You could also replace this seasoning with 1 teaspoon curry powder.
Add in the seasoning.
Stir-fry for a minute.
Then, pour in the vegetable stock which I made by mixing together 300ml Hot Water and 1 Vegetable Stock Cube.
Stir and bring to the boil!
Then, add in the block of noodles from the packet. Mine was 100g.
Add in more water to cover the noodles 3/4 of the way up.
Break the noodles up and bring everything to a boil over a medium heat.
Next, it's time to add in our egg. I've found that room temperature eggs work best here so make sure you take it out before cooking.
Crack 1 large Egg into a small bowl then gently and bravely lower it into the hot liquid. You can add more, if you want.
Set the time for 1 minute. You don't want an overcooked egg!
So, the noodles are cooking and so is the egg.
Once the yolk turns from orange to white, be very brave and spoon the egg out of the pan.
I like to pop mine on a plate and set aside until needed.
Test the noodles to see if they're cooked. They should take around 4-5 minutes.
You could add in more water at this point if you want a more liquid soup.
Crack in Black Pepper, to taste.
Add in Soy Sauce, to taste.
Finally, taste and adjust the seasoning.
And, we're done! Let's serve!
I like to serve my noodles in a deep bowl with the egg on top along with more sliced green chillies, fresh coriander or parsley and lime wedges.
This soup is so good! I promise you won't even notice that it's vegetarian.
One-Pot Mushroom Curry Noodle Soup.
Prep Time: About 10 minutes.
Cook Time: About 25 minutes.
Serves: 1-2 people.
Ingredients
1 tablespoon Rapeseed Oil (or any other oil)1 small Red Onion, peeled and finely diced
6 Mushrooms, finely sliced or diced
Water, as needed
1 Green Chilli, finely sliced
1 Garlic Clove, peeled and finely sliced
Curry Instant Noodles (100g)
300ml Hot Water
1 Vegetable Stock Cube
1 large Egg, at room temperature
Black Pepper, to taste
Soy Sauce, to taste
To Serve
Green Chilli, finely sliced
Lime Wedges
Fresh Coriander or Fresh Parsley
Pack in the flavour:
Heat the oil in a deep pan over a medium heat. Add in the red onion and mushrooms. Stir-fry for a few minutes. Add a splash of water and bring to the boil. Cover with a lid over a low heat for 5 minutes.
Uncover and add in the green chilli and garlic. Stir-fry for another few minutes. Add in the curry seasoning and stir-fry for 1 minute. Stir the hot water and vegetable stock cube together before pouring into the pan. Stir and bring to the boil.
Noodle time:
Add in the dried noodles and add more water to cover the noodles 3/4 of the way up. Bring to the boil and break up the noodles. Once the liquid is boiling, it's time to add the egg!
Let's poach our egg:
Crack the egg into a small bowl and make a well in the pan. Gently pour the egg into the hot liquid. Let it cook on a medium heat for 1-2 minutes. Once the yolk is white, gently remove it with a spoon and set aside.
Finishing touches:
Continue cooking the soup until the noodles are done - around 5 minutes. Add more water, if you want a soupier consistency. Stir in the black pepper and soy sauce. Taste and adjust the seasoning.
Time to eat:
Serve the noodles in a deep bowl with the egg on top. Sprinkle with green chillies and fresh coriander. Squeeze over the lime juice and eat immediately.
Recipe Notes
{adapted from shutterbean}
Heat the oil in a deep pan over a medium heat. Add in the red onion and mushrooms. Stir-fry for a few minutes. Add a splash of water and bring to the boil. Cover with a lid over a low heat for 5 minutes.
Uncover and add in the green chilli and garlic. Stir-fry for another few minutes. Add in the curry seasoning and stir-fry for 1 minute. Stir the hot water and vegetable stock cube together before pouring into the pan. Stir and bring to the boil.
Noodle time:
Add in the dried noodles and add more water to cover the noodles 3/4 of the way up. Bring to the boil and break up the noodles. Once the liquid is boiling, it's time to add the egg!
Let's poach our egg:
Crack the egg into a small bowl and make a well in the pan. Gently pour the egg into the hot liquid. Let it cook on a medium heat for 1-2 minutes. Once the yolk is white, gently remove it with a spoon and set aside.
Finishing touches:
Continue cooking the soup until the noodles are done - around 5 minutes. Add more water, if you want a soupier consistency. Stir in the black pepper and soy sauce. Taste and adjust the seasoning.
Time to eat:
Serve the noodles in a deep bowl with the egg on top. Sprinkle with green chillies and fresh coriander. Squeeze over the lime juice and eat immediately.
Recipe Notes
- Add a second egg if you want to serve this soup to two people. You can also double or triple this recipe, as needed.
{adapted from shutterbean}
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This Time Two Years Ago:
Keep me in your duas please, and enjoy your soup!
Assalamu alaikum wa rahmatullahi wa barakatuhu!
