Egg Noodles in Chicken Broth © ejmorris 2003, 2006

Please note that it's important that the stock be quite big in flavour so that it doesn't get lost when the noodles are added.

Ingredients to serve two Soup: Egg Noodles: Preparation Egg Noodles
  1. Mix flours together. Stir eggs in with a fork. Knead with hands to form a ball. Cover tightly with plastic and allow to sit on counter for a couple of hours.

  2. Put dough through handcrank pasta maker. Cut into thin spaghettini. Lay loosely on a tray. Sprinkle a little flour over top to keep it from sticking to itself.

  1. Boil a small amount of water in a kettle. Rinse the mushrooms well and place in a small pyrex bowl. Pour boiling water over top, cover and leave on counter to soak for a couple of hours.

  2. Put rich chicken stock, dried chilies, orange zest, ginger, chicken stock powder (or salt), pepper, ham and/or chicken into a pot. Bring to a boil and immediately reduce the heat to a low simmer.

  3. Remove mushrooms from their bowl. Pour the soaking water into the stock. Slice the mushrooms and add to the soup pot.

Put it all together
  1. In another large pot, boil well salted water. Add noodles cooking them until just before they are tender. Drain.

  2. Add chopped bok choy to simmering soup. It takes no time to cook; you just want to heat it through.

  3. Put the drained noodles into two soup bowls. Pour soup overtop (there should be LOTS of noodles). Drizzle with sesame seed oil and garnish with chopped green chillies, tofu and/or coriander leaf (cilantro) or basil. OR Add parcooked noodles to the soup in the pot. This keeps the noodles separate. Serve in bowls and drizzle each bowl with sesame seed oil and garnish with green chillies, etc.

This soup can be served to vegetarians by omitting the ham and chicken and using Vegetable Stock instead of chicken stock and vegetable stock powder or salt in place of the chicken stock powder.