Veggie Noodle Soup With Eggs Recipe | Waitrose & Partners (2024)

Slurpable noodles with deep flavour are a handy supper when time is short. This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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VegetarianHealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

4 Essential Free Range White Eggs
3 vegetable stock cubes
30g piece ginger, peeled and finely chopped
2 tbsp dark soy sauce
1 bunch Essential Salad Onions, thinly sliced
2 tbsp Vegetable oil
400g Essential Courgettes, cut into small dice
400g Essential Mushrooms, thinly sliced
250g pack medium egg noodles
25g pack flat leaf parsley, chopped

Method

Bring a pan of water to theboil and add the eggs. Cookfor 6 minutes, then drain andcover with cold water untillater. Meanwhile, crumblethe stock cubes into a largesaucepan and stir in 1.2L water.Add the ginger, soy sauce and½ the salad onions, then heatgently until simmering.
Heat the oil in a fryingpan, add the courgettesand mushrooms and fry for5 minutes, or until lightlybrowned. Peel the eggs.
Transfer the mushroomsand courgettes to the pan ofstock, add the noodles andcook for a further 3 minutes,until the noodles are tender.Ladle into shallow bowls,halve the eggs and add to thebowls, topping each one withthe remaining salad onionsand a sprinkling of parsley.

Cook’s tip

A noodle broth is a good way of using up vegetable odds and ends from the fridge such as French beans, runner beans, sugar snaps, kale or broccoli. Small quantities of leftover cooked chicken, pork, beef or lamb from a roast can also go in when adding the noodles.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	1,468kJ/ 350kcals
Fat	13g
Saturated Fat	2.3g
Carbohydrates	39g
Sugars	5.5g
Fibre	5g
Protein	18g
Salt	2.2g

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Essential Free Range White Eggs6s6s

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Item price

£1.30

Price per unit

21.7p each

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