Egg Noodle Soup
When it comes to low-carb diets, noodles are one of the trickiest things to mimic. The perfect slurp of bouncy al dente strings of chewy gluten just can't be matched, and as much as I'd like to think zoodles are acceptable, nothing really comes close. In a pinch, though, egg noodles are the next best option for me. They're great as a background element in japchae, but they're so flavorful and sturdy that they have no problem shining as the lead star in a bowl of flavorful broth.
Ingredients :
- 4 cups homemade bone broth or low-sodium chicken or vegetable broth
- 3 cloves grated garlic
- Kosher salt
- Freshly ground black pepper
- 1/4 tsp. ground white pepper
- 1/8 tsp. MSG
- 6 large eggs
- 2 large egg yolks
- 1/8 tsp. kosher salt
- 1 tsp. togarashi
- Extra-virgin olive oil, for pan
- 1/2 cup soaked soybeans, patted dry
- 6 shishito peppers, thinly sliced
- 1 Tbsp. low-sodium soy sauce
- 2 Tbsp. extra-virgin olive oil
- 1 head garlic, peeled and thinly sliced
- Kosher salt
Directions :
- Make the garlic chips: In a medium skillet over medium heat, heat oil. Add garlic and spread into a single layer with minimal overlapping. Let cook until garlic begins to turn lightly golden, then begin to stir frequently to ensure even heating. Remove from heat when most garlic pieces are nicely golden, transferring the garlic to a plate and keeping the oil in the skillet.
- Make toasty soybeans: Return skillet with oil to medium heat. Add in soybeans and peppers and stir-fry until soybeans are toasty and peppers are slightly charred. Add in soy sauce and stir to combine until warmed through. Remove from heat.
- Make the egg noodles: In a medium bowl, whisk together eggs and yolks with salt and togarashi, if using. In a cast-iron or nonstick pan over medium-low heat, heat 1 teaspoon oil and use a small piece of paper towel to evenly coat the bottom of the pan with oil. Pour in just enough egg mixture to form a thin layer on the bottom of the pan, twirling the pan to ensure even coverage as the egg sets. Let cook until bottom is lightly golden, about 1 minute, then use an offset spatula to release the edge of the egg from the pan. Using your hands or a rubber spatula to help, gently flip the egg and let the second side cook until set, about 30 seconds to 1 minute. Transfer cooked egg to a plate and repeat process with remaining egg mixture.
- Stack your sheets of cooked egg together on a cutting board, then roll into a log. Using a sharp chef's knife, cut into noodles.
- Meanwhile, make broth: In a large pot over medium heat, add all broth ingredients and bring to a boil. Let simmer for about 5 minutes.
- Place egg noodles into serving bowls, then ladle broth over. Top with toasty soybeans and garlic chips before serving.
