Seow Like Meow

Wednesday, August 18, 2010

Tea Egg with Noodle Soup

Recipe by: SH

Prep Time: 10 min
Cook Time: 8 hrs
Serving Size: 4

Tools: Slow cooker, pots

1 dozen eggs 
1 lbs baby bok choy
1 packet of flat wonton noodles

1 large sachet of Lipton tea
4 shitake mushrooms
6 star anise
2" cinnamon stick
1/2 cup soy sauce
2 tbs cooking wine


Tea Eggs:
  1. Boil and peel all eggs.
  2. Place eggs in slow cooker.
  3. Boil 2 cups water and steep Lipton tea for 3 minutes.
  4. Add the rest of ingredients A into slow cooker.
  5. Add Lipton tea sachet and just enough water to cover all eggs in slow cooker.
  6. Cook on low for 6-8 hrs.
  1. Remove eggs from slow cooker.
  2. Remove star anise and cinnamon sticks from soup.
  3. Place soup into a pot. Add 2 cups of water.
  4. Bring it to a boil.
  5. Season with salt and white pepper.
  1. Fill up 3/4 of a large pot with water.
  2. Bring it to boil.
  3. Prepare a basin of ice cold water.
  4. Add noodles to cook per packet instructions.
  5. Strain noodles into ice cold water. Leave for 30 sec.
  6. Strain noodles into boiling water. Leave for 1 min.
  7. Repeat step 5 & 6 three times to enhance texture of noodles.
  8. Strain.
Baby bok choy:
  1. Fill up 3/4 of a medium pot with water.
  2. Bring it to boil.
  3. Add baby bok choy and cook for 3 min.
  4. Strain. 
Assembly bowls of noodle soup:
  1. In serving bowls, add noodles.
  2. Add baby bok choy, shitake mushroom, and eggs on top.
  3. Pour in piping hot soup.