When I was in high school, living away from home, I rented a house in the city. Actually, it was more like a shop. I remember that I didn’t have a front door, but I had this big steel shutter which made a massive rolling roar when someone came in and out. The property was right on the side of road, and it was close to a busy market so it was meant to be rented for commercial use. It’s really funny and kind of weird when I think of it now. Why did I rent that place? Maybe I just loved the location where it’s basically a food market. During that one year I lived in a shop, I always bought food from my next door neighbors. A shop next to my place was a famous breakfast food shop. And although this shop only sold 3 breakfast dishes, it opened all day, and people came to buy the same food for lunch and dinner as well. The three dishes were congee, Vietnamese noodle soup and glass noodle soup, and they were bubbling in the giant pots all day.
Every morning, the smell of fresh chicken stock woke me up. I could almost taste the fragrances of coriander roots, white pepper and garlic from the broth. In the pot of glass noodle soup, the scent of Chinese Five Spice was really alluring. I loved the dark broth that the delicate translucent noodles swam in. The chunks of chicken made the soup whole and nutritious. It’s my favorite breakfast, and I always loaded my bowl of this glass noodle soup with deep fried garlic, fresh coriander leaves, lots of chili flakes, chili vinegar, sugar and fish sauce. The soup turned red as the chili flakes spread all over the bowl, and I loved how I started my day on spicy note like that.
Here in India, I cooked glass noodle soup often, but it’s not necessarily a breakfast food in this household. The boys love light and fresh soup like this for lunch and dinner. The dish can be very filling, and when the weather is chilly, having this noodle can be very comforting.
I have posted Glass Noodle Soup with Chicken Recipe before so today I’m going to share with you a lighter version with duck eggs and tofu.
Glass Noodle with Duck Egg and Tofu Soup
100 gm glass noodle
6 boiled duck eggs
200 gm tofu- sliced and deep fry until golden and crispy
5 cups vegetable stock
4 cloves garlic- crushed
3 inches long fresh young ginger- sliced
4 coriander roots
1 tbsp Chinese Five Spice
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp vegetable oil
Garnish: fresh coriander leaves, bean sprouts, ground white pepper, fish sauce to taste and chili flakes,
Heat vegetable oil in a large pot over medium heat. When the oil is hot, add garlic, ginger and coriander roots. Stir fry until fragrant.
Add Chinese Five Spice, soy sauce, oyster sauce and sugar. Stir for 10 seconds and add vegetable stock.
Increase the heat to high and bring the broth to boil. Add eggs and tofu, and simmer for 5 minutes to let the flavor develop.
Add noodle and cook for 7-10 minutes or until the noodle is cooked and soft.
Check the seasoning and turn off the heat. Add fish sauce to taste.
Serve the noodle soup with some fresh coriander, a little ground white pepper, bean sprouts and chili flakes. Enjoy!