Lunch – Sweet Potato Noodle Soup with Egg

Name: Lunch – Sweet Potato Noodle Soup with Egg
Yield: 2 servings
Ingredients: 120 g sweet potato glass noodles (dangmyeon); 700 ml mild kombu dashi or light chicken broth; 2 eggs, beaten; 2 handfuls spinach, roughly chopped; 2 spring onion greens, thinly sliced (green tops only, optional); 1–2 tsp tamari, to taste

Servings: 2

Ingredients:

120 g sweet potato glass noodles (dangmyeon)
700 ml mild kombu dashi or light chicken broth
2 eggs, beaten
2 handfuls spinach, roughly chopped
2 spring onion greens, thinly sliced (green tops only, optional)
1–2 tsp tamari, to taste

Method:

Bring broth to a simmer. Add noodles and cook until just tender.
Stir broth gently and pour in beaten eggs in a thin stream to form ribbons; cook 30–60 seconds.
Add spinach to wilt. Season lightly with tamari. Garnish with spring onion greens if tolerated.

Prep Notes:

Broth can be made in bulk and refrigerated 3 days.
Pre-soak noodles to cut cooking time.

Variation Ideas:

Japanese: Add a spoon of white miso (off heat) for body.
Korean: Add a few tofu cubes and toasted sesame seeds.
Vietnamese: Finish with a few drops of mild fish sauce instead of tamari.

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