Asian noodle soup

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Bring the chicken or vegetable stock to a simmer in a saucepan. Add the noodles, carrot, spring onions and garlic and simmer for 5 minutes.
Gently pour the beaten egg into the stock, stir and season with salt and freshly ground black pepper.
To serve, pour into a bowl and sprinkle with coriander.

1 carrot, cut into julienne

1 tsp chopped coriander

1 clove garlic, finely chopped

2 spring onions, shredded

150g/5Â½oz egg noodles

salt and freshly ground black pepper

300ml/10fl oz hot chicken stock (vegetarians can substitute vegetable stock)

1 free-range egg, beaten

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!