Noodle soup with bean sprouts and egg

Name: noodle soup with bean sprouts and egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 150 g breakfast bacon at a stretch; 2 toe garlic; 3 cm fresh ginger; 1 bush pak choi; 3 el Japanese soy sauce; 4 medium sized egg; 1,5 liter water; 3 beef broth tablet; 300 g fine mie; 125 g bean sprouts scale 125 g; 4 el baked onions container 100 g

Noodle soup with bacon, garlic, ginger, bok choy and bean sprouts, served with fried onions. Favorite of many children.

Ingredients

Directions

Cut the bacon into strips and bake in 6 minutes. Peel and grate the ginger. Cut the garlic. Add the garlic and ginger and cook for 1 min. Add the paksoi and soy sauce and stir fry for 3 minutes. Boil the eggs in almost 7 minutes. Peel them and keep separate.
In the meantime, bring the water to a boil in a soup pot and dissolve the bouillon tablets. Add the noodles and cook in 6 minutes until al dente.
Remove the noodles with a spaghetti spoon from the stock and spread over 4 large bowls. Spoon the bacon-pack mixture on top and pour the stock over it. Divide the bean sprouts over the bowls, halve the eggs and place on the bean sprouts. Sprinkle with the onions.