Ingredients with Measurements:
- 200g fresh egg noodles
- 2 cups chicken broth
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1/2 tsp ground white pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced
- Salt, to taste
Special equipment needed: None
Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
3. In a large saucepan, heat the vegetable oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Pour in the chicken broth and bring to a boil.
5. Add the cooked noodles to the broth and stir to combine.
6. Pour in the soy sauce mixture and stir to combine.
7. Slowly pour in the beaten eggs while stirring the soup. Cook until the eggs are set, about 1-2 minutes.
8. Season with salt to taste.
9. Ladle the soup into bowls and garnish with sliced green onions.
20 minutes
5. Temperature: Medium heat
Serving size: 2-3 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 33g
- Protein: 16g
- Sodium: 1500mg
Substitutions for ingredients:
- Fresh egg noodles can be substituted with dried egg noodles or ramen noodles.
- Chicken broth can be substituted with vegetable broth or water.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add sliced mushrooms or bok choy to the soup for extra flavor and nutrition.
- Use shrimp or tofu instead of eggs for a vegetarian or seafood version.
- Add a splash of vinegar or lime juice for a tangy twist.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them with cold water after cooking and drain well.
- Beat the eggs well before adding them to the soup to ensure even cooking.
- Adjust the seasoning to your liking by adding more or less salt, soy sauce, or oyster sauce.
Storage instructions:
- Mi ongklok with egg is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the soup in a saucepan over medium heat until heated through. Add a splash of water or broth if the soup is too thick.
Presentation ideas:
- Serve the soup in a large bowl and garnish with sliced green onions and a sprinkle of sesame seeds.
Garnishes:
- Sliced green onions, sesame seeds, chopped cilantro, sliced chili peppers, or fried shallots.
Pairings:
- Mi ongklok with egg pairs well with steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
- Steamed broccoli, stir-fried bok choy, cucumber salad, or pickled vegetables.
Troubleshooting advice:
- If the soup is too salty, dilute it with more broth or water.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
- Mi ongklok is a traditional Indonesian noodle dish that originated in Central Java. It is typically made with fresh egg noodles and a flavorful broth made from chicken or beef bones.
Flavor profiles:
- Mi ongklok with egg has a savory and slightly sweet flavor from the soy sauce and oyster sauce. The sesame oil adds a nutty aroma, while the white pepper gives a subtle heat.
Serving suggestions:
- Serve the soup hot with a side of steamed rice and garnish with sliced green onions.
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Region: Indonesian