Chinese Noodle Soup
6 cups broth, can be beef, chicken or vegetable
2 – 3 servings dried Chinese egg noodles
1/4 medium onion, chopped
1 leek stalk
4 cloves garlic
thumb size ginger piece
1/2 cup chopped cooked beef, shrimp or chicken if desired
salt and pepper to taste
To prepare broth wrap ginger and garlic in cheese cloth and drop into pot, add sliced onion and salt and pepper to taste. Bring to a boil, then simmer while you prepare the rest of the ingredients.
Boil water and prepare chinese noodles as per instructions, drain and set aside. Boil two eggs, peel and slice in half, chop meat if desired, set aside. Take the leek stalk and cut off the leafy top, cut into thin strips lengthwise, set aside. Take the larger bottom section of the leek and slice at an angle, place immediately into simmering soup and remove cheese cloth containing ginger and garlic, you can toss it now.
Place noodles in bowl, add meat if desired and half an egg, ladle hot broth over the bowl, sprinkle a few of the leek strips over the top. Salt and pepper to taste. This is an easy and quick recipe. You can used left over meat from a previous meal to add in, I don’t like wasting food. this is something I might make after I’ve cooked a chicken or had steak the night before and just couldn’t eat it all. Or you know that time you cook almost all the shrimp however, there are a few left in the freezer? Grab them and throw them in delicious soup.