Egg Misua Noodles Soup

Source : Heat The Vegetable Oil Saut Garlic Until Fragrant Add Chicken Meat And Chicken Stock Season With Salt White Pepper Powder And Mushroom Bouillon Coo...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by jenscookingdiary

at : May 4, 2026

Step:

Heat the vegetable oil. Saut garlic until fragrant.
Add chicken meat and chicken stock. Season with salt, white pepper powder, and mushroom bouillon. Cook until boiling.
Add carrot dan baby bok choy. Keep cooking until the vegetables are half cooked.
Add misua noodles. Continue cooking until misua is soft (more or less 2-3 minutes).
Lower the heat. Stir the broth, in a slow stream pour in eggs. Check the taste.
Add sesame oil and green onions right before its removed from the heat. Serve warm. Yum!

Ingredients

150 gr misua noodles
150 gr boneless chicken meat, diced, boiled, set aside the chicken broth, strained the broth
2 eggs, beaten
100 gr baby bok choy, halved, washed
1 carrot, julienned
3 cloves garlic, minced
1 Tbsp vegetable oil
1/2 Tbsp salt or to taste
1/4 tsp white pepper powder or to taste
1/2 tsp mushroom bouillon
1 lt chicken broth
2 stalks green onions, diagonally cut
1 tsp sesame oil