I love noodle soup. Any kind of noodle soup. It’s the combination of soft and rubbery noodle in flavorful hot broth that feels very soothing. I cook noodle really often at home. Maybe more than five times a week. We handle all types of noodle in my kitchen; whether it’s Thai rice noodle, Japanese Soba and Somen noodles, or Vietnamese sticky thick rice noodle, we love them all. Noodle is comforting, and it’s appropriate to eat at any time of the day.
I posted Vietnamese Noodle Soup before here. It is a hit in my home. Everyone falls in love with the delicate noodle and the fragrant garlic oil on top of it. Today I will show you another similar recipe. It has the fresh aroma of ginger mellowed all over it. You will love this soup for breakfast in winter or rainy season.
Vietnamese Noodle Soup
250 gm dried Vietnamese noodle (Kauy Jab)
500 gm chicken with bones- cut into medium chunks
5 cloves garlic- peeled and roughly bruised
2 inch-long sized ginger- peeled and sliced
4 coriander roots- bruised
2 tsp salt
1 tsp ground white pepper
8 cups water
Fresh eggs to crack on top
Few fresh coriander for garnishing
Shredded ginger for garnishing
2 tbsp garlic oil (fried chopped garlic in oil over low heat until golden brown)
Bring 5 cups of water to boil, add garlic, coriander roots, ginger and salt. Add chicken and simmer for 15-20 minutes or until chicken is tender.
Break noodle into small pieces, roughly wash in the running water and add it into the boiling broth. Let it cook for 10-15 minutes or until the noodle is tender and becomes transparent.
Add ground white pepper, check the seasoning and remove from the heat.
Ladle the soup into the bowls, crack in fresh eggs. The eggs will be partially cooked in the hot broth. Sprinkle some fresh coriander and shredded ginger over the top. Drizzle some garlic oil in the bowl. Serve hot.