Chinese Chicken, Mushroom & Egg Noodle Soup

Serves 4
Prep & Cooking Time: 40 minutes (+2 hours to make the chicken stock from scratch)

  • 1.5 L chicken stock*
  • 3 chicken breasts
  • 10 medium or 6 large (5cm diameter) shiitake mushrooms, soaked in boiling water and sliced finely
  • 3 whole eggs
  • 9 egg whites
  • 4 cloves garlic
  • 3 tablespoons vegetable oil
  • 2 cups bean sprouts
  • 1 bunch coriander & stalks
  • 4 stalks spring onions, sliced finely
  • 4 heads bok choy, sliced 3cm pieces
  • 150g enoki mushrooms
  • fish sauce to taste
  1. Bring chicken stock to a simmer, poach chicken breasts, covered for 15 minutes. Transfer chicken to chopping board and shred with 2 forks. Return chicken to pot with mushrooms and coriander simmer covered for 10 minutes.
  2. To make noodles, whisk whole eggs and egg whites lightly. Using a nonstick pan wiped with vegetable oil, on medium heat, pour just enough egg to coat pan. When the egg begins to dry up at the edges, the egg is ready to be flipped. Using a butter knife, release enough of the edge so you can pinch it with both hands, to peel away and then swiftly flip over to cook other side for 2 seconds. Roll up immediately and slice into thin strands. Repeat process until all egg mixture is cooked then divide into 4 bowls with spring onions.
  3. In a small pot bring garlic and oil to a medium heat and cook garlic until just golden. Remove from heat immediately and pour into the chicken soup. Bring soup to the boil then add bok choy to blanch for 5 seconds. Divide the soup into the 4 bowls. Garnish with more fresh coriander if you wish and serve while piping hot.

*To make your own chicken stock from scratch:

Bring 5 chicken carcass bones (from local butcher or supermarket) with 3.5 L of water to the boil, then reduce to a simmer. About 1/2 hour into the process, using a wooden spoon or tongs, collapse the bones so they are submerged. Simmer for another 1 1/2 hours uncovered or until the liquid has evaporated by half. Chill stock overnight and you will be able to easily skim the impurites and fat away.

9 Reviews

Tamzin

Thu Sep 01, 2016 at 9:15 PM

Excellent low carb soup, around 363 calories per serving. I enjoyed making the egg "noodles". This dish is full of flavour, and surprisingly filling.

katet01

Thu Mar 20, 2014 at 8:49 PM

Hi what are the calories for a serving of this soup?

lisamarree68@hotmail.com

Sun May 19, 2013 at 2:58 PM

Is it ok if we don't make our own chicken stock & use the package one? I buy Campbells reduced salt.

rosgreen

Wed Mar 20, 2013 at 2:04 PM

Can you freeze what you don't use for later????

Ammburr

Mon Feb 04, 2013 at 9:42 AM

I was worried I wouldn't be able to make these noodles but they were actually easy! Took me a couple of shots but I will definitely be using them else where. A great way to reduce carbs while not giving up flavour!!

Callandergirl

Sat Jan 26, 2013 at 6:46 PM

A really tasty soup but a little fiddly to prepare. The whole family enjoyed.

Boltz

Sat Jan 26, 2013 at 12:49 PM

I tried this recipe for the first time today... Was initially intimidated by making the noodles. By the third one my noodle crepe looked incredible, just like Poh's! After slicing them up in front of my 4 year old I was about to put them in the soup bowls and turned around and they were half gone. Wow, great way to get toddlers to eat egg!!! The noodle soup was so delicious that I've invited my friends over Monday to test it out. Extra noodles for little hands included. Thank you for this very cool recipe!

Wed Jan 23, 2013 at 3:23 PM

I don't like Mushrooms is there anything I can substitute for them.

dusty

Wed Jan 09, 2013 at 2:54 PM

Made this for the family last weekend. Totally delicious. The egg "noodles" are really tasty and seriously reduce the carb content in this meal. Love it, new favourite.

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