Egg Noodle Soup
User Reviews
4.7
Egg Noodle Soup
Description
Egg Noodle Soup is prepared by simmering pork ribs to develop a rich base broth flavored simply with bay leaves, salt, and pepper. Egg yolks blended with flour are spooned into the boiling broth to form soft, noodle-like strands, complemented by the delicate texture of the lightly stirred egg whites. Sautéed grated carrots and chopped onions provide a gentle sweetness and golden color, while chopped dill and green onions finish the dish with a fresh herbal dimension. The soup balances savory meatiness with tender egg noodles and aromatic vegetables.
The method involves two stages of simmering the ribs to clarify and deepen the broth, then gradually incorporating the egg mixture to create delicate strands resembling noodles. Cooking the carrots and onions separately before adding allows them to caramelize slightly, enhancing their flavor. This soup suits a light meal or starter and can be enjoyed whenever a simple yet nourishing broth with soft textures is desired.
Ingredients
- 1 qt water for precooking the ribs
- 3 qt water for the broth
- 1/2 lb pork ribs
- 3 egg
- 3 tbsp flour
- 2 bay leaf dry
- 1 carrot grated, large
- 1/2 onion chopped, medium
- 2 tbsp dill chopped
- 2 tbsp green onions chopped
- 1 tbsp salt adjust to taste
- 1 tsp black pepper adjust to taste
- 1 tbsp olive oil
Instructions
- Place the ribs in a large pot filled with 1 quart of water. Bring the ribs to a simmer for 15 minutes. Remove the ribs from the water and rinse them under cold water. Dump the rib water out and fill the pot with 3 quarts of fresh water. Add the ribs back in, alongside the bay leaves. Salt the water and bring the mixture to a boil for 10 minutes.
- Separate the egg whites from the yolks and place them into separate bowls. Mix the flour into the egg yolks until well-combined. Add small spoonfuls of the egg and flour mixture into the boiling water until you run out of batter. Reduce the heat to medium-low.
- Pour the egg whites into the the pot, mixing as you pour to distribute the egg whites throughout the broth. Let the soup cook for 5 minutes.
- In a large skillet, sauté the grated carrots and chopped onions in the oil until they are soft and golden brown. Add the veggies into the broth.
- Add in the dill and let the soup cook for an additional 5 minutes to marry all the flavors together. Ladle up a bowl and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 627mg | 26% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 926IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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