Soy Sauce Poached Egg Noodles
A soothing bowl of somyeon in a quick soy-and-sesame broth, topped with silky poached eggs made by an almost foolproof method — soak the eggs in their shells first, then slip them into still water so the whites hold their shape.
Ingredients
- 3 eggs (about one per serving)
- 2 servings somyeon (thin wheat noodles)
- 1 tbsp chopped green onion
- 1.5 tbsp soy sauce
- 0.5 tbsp tuna fish sauce (or tsuyu)
- 0.5 tbsp dark soy sauce (optional)
- 1 tbsp sesame oil
- A small amount of minced garlic
- 3 ladles of the noodle cooking water
- Red pepper flakes, black pepper, and toasted sesame seeds
Instructions
Pour boiling water over the eggs (still in their shells) so they are fully submerged, and let them sit for about 1 minute.
Bring a wide pan of water to a rolling boil, then lower the heat until the water stops moving (low heat).
Gently crack a pre-soaked egg into the still water.
Cover with a lid and cook for 5 minutes for a firm-but-soft yolk, or 3 minutes if you want a runnier yolk.
Lift the poached eggs out with a slotted spoon and set aside.
Boil the somyeon (thin wheat noodles), then drain.
In a serving bowl, combine 1 tbsp chopped green onion, 1.5 tbsp soy sauce, 0.5 tbsp tuna fish sauce (or tsuyu), 0.5 tbsp dark soy sauce (optional), 1 tbsp sesame oil, and a small amount of minced garlic.
Add 3 ladles of the noodle cooking water to the sauce. Once the noodles are cooked, drain and add them in, along with the poached eggs.
Finish with red pepper flakes, black pepper, and toasted sesame seeds.
