Soy noodles in clear, warm broth

Serves: 1-2

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  • 1/2 packet Slendier Soy Spaghetti
  • 500ml dashi (homemade or store bought. Alternatively you can use fish or chicken stock)
  • Small handful of wakame (dried seaweed)
  • 2 tbsp soy sauce
  • 1 tbsp white vinegar
  • 2 eggs
  • 2 spring onions, finely sliced into rounds


1. Cook Slendier Soy Spaghetti according to pack instructions

2. Pre-heat two bowls by putting them in an oven on the lowest temperature or even just
with the light on. Alternatively, you could pour boiling water into the bowls and allow it
to sit while you cook.

3. While noodles are cooking prepare dashi or stock. If using powder, cook according to
package instructions. If using homemade, heat over a medium heat.

4. Add dried wakame to the hot broth and allow to rehydrate for a few minutes until soft
and pliable. Then add soy sauce and taste. Add more soy sauce if needed.

5. To poach your eggs, fill a large saucepan or Dutch oven with water until it is about half
full and set over a high heat. Once boiling add 1 tablespoon of white vinegar and a small
handful of salt and reduce the heat to low. Crack your eggs into a small bowl. With a
slotted spoon, create a gentle whirlpool in the middle of your saucepan by stirring in a
constant circular motion. Pour your eggs into the middle of the whirlpool, one at a time,
and immediately turn off the heat. Watch to make sure the eggs do not stick to the
bottom of the saucepan. Allow to cook for 3-4 minutes depending on the size of your
eggs and then remove with the slotted spoon and set aside.

6. To serve, divide Slendier Spaghetti into the two pre-heated bowls. Ladle broth and
seaweed in with the noodles and add the poached egg on top. Finish with the thinly
sliced spring onions and serve.

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