Chef Kelvin Cheung's son, Bodhi, is obsessed with Chinese soup noodles made from the bone broth he keeps simmering in his Instapot at all times. This version fulfils his cravings
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 1 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 403 |
| Fat | 11.9g |
| Saturates | 3g |
| Protein | 28.1g |
| Carbs | 36.1g |
| Sugars | 11.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the jammy eggs, first tap the round of the egg with a spoon until you hear the snap of the membrane. Fill a small saucepan with 2½cm of water and bring it to a boil. Gently submerge the eggs halfway and cover. Boil for 6 minutes, then rinse under cool water to stop the cooking process. Peel, slice and set aside.
2
Bring the chicken stock to a boil and whisk in the dashi powder followed by the miso.
3
Add the noodles and cook according to package instructions.
4
Add the sweet corn and nori sheets to the soup mixture. Top with the jammy eggs.
