2 eggs Salt 8 cups vegetable stock 1 leek, finely sliced 2 tbsp miso paste 50g soba noodles ¼ cup chives, chopped 1. Lightly beat eggs and salt together. Pour one egg into a small hot non-stick
|1 to taste||Salt|
|8 cups||Vegetable stock|
|2 Tbsp||Miso paste (Main)|
|1||Leek, finely sliced (Main)|
|50 g||Soba noodles (Main)|
|¼ cup||Chives, chopped|
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- Lightly beat eggs and salt together. Pour one egg into a small hot non-stick pan. When the egg sets, remove from pan and roll up like a sponge roll. Cook second egg in the same manner.
- Heat stock in a large saucepan. Add finely sliced leek and cook for 5 minutes or until leek is tender. Stir in miso paste and soba noodles. Cook for a further 5 minutes.
- Cut egg rolls into thin slices. Serve soup with egg slices and chopped chives.