Summary

Ingredients

• 2 medium egg (s)
• 1 tablespoon soy sauce for pickling
• 1 bunch coriander greens
• 3 spring onion (s)
• 170 g ramen noodles, corresponds to 2 packaes
• 400 g silken tofu
• 150 g mushrooms, e.., enoki mushrooms, shiitake or mushrooms
• 2 stock cubes for Pho Ga
• 1 small Thai chilli pepper (s), red
• salt
• 1 teaspoon soy sauce
• 0.5 teaspoon ½ No Fish sauce (veg. Substitute)
• 0.5 teaspoon ½ sesame oil

Print Recipe Pin Recipe

Instructions

1. Boil the eggs two days in advance until they are soft or waxy. Peeled and pickled in soy sauce.
2. Heat 1.5 liters of water in a saucepan with stock cubes, salt, soy sauce, fish sauce, oil and chilli. Add the ramen noodles or cook them separately.
3. Finely chop the spring onions. Add the white part to the soup. Wash and clean the enoki mushrooms, also add. Cut the silken tofu in the package into cubes and add to the soup. Simmer and season the soup to taste. Chop the coriander leaves.
4. To serve, fill the soup into bowls, add the chopped coriander and the remaining spring onions to the soup. Halve the eggs and place in the soup.
5. Of course, you can also prepare the soup with chicken, meatballs or pork.
6. Sometimes I add pak choi or Chinese cabbage to the soup.
7. Shopping tip: The fresh coriander is available from Turks and most of the other ingredients are available in well-stocked Asian stores.