I found only one other recipe here at Zaar for Longevity Noodles. I am sure that is it delicious (it IS a Nurse Di recipe! and her stuff is great), but for me, quick and easy with fewer ingredients works better sometimes. This is a cross between chicken noodle soup and egg drop soup. Add some minced garlic for a bit of flavor variety.
- Stir the cornstarch, water and sesame oil in a small cup.
- Set the mixture aside.
- Heat the broth and soy in a 3-quart saucepan over medium-high heat to a boil.
- Stir the cornstarch mixture and stir it into the saucepan.
- Cook and stir until mixture is slightly thickened.
- Reduce the heat to low.
- Add the eggs, in a slow steady stream, stirring while adding.
- Remove the saucepan from the heat.
- Divide the pasta, chicken and green onions among 8 serving bowls.
- Ladle about 1 cup broth mixture into each bowl and serve immediately.
I think this recipe is worth 5 stars as a concept, rather than as a recipe that should be followed strictly. As Chef Mommie points out, the amount of broth is not given, though the instructions say to put about 1 cup of soup into each of 8 bowls. That makes me think that the broth should be 4 cups and, probably, concentrated. If this is a light accompaniment to a meal, I suppose 1 package of noodles and 1 egg may be enough. To eat this as a meal, I think you would want 1 package of noodles and 1 egg for each diner. I would add the soy sauce to taste. I didn't thicken my soup, but did add some hot sesame oil, green leafy vegetables and a little cilantro. I also used fresh ramen noodles instead of instant ones. It still took very little time to make and was very nice.
I would give this 5 stars on taste, but unfortunately the ingredients and directions are missing the amount of broth that is mentioned in step 3. I used a 14 oz. can of chicken broth, but not sure if it was suppose to be more, due to the fact the recipe claims 8 servings. I enjoyed it none the less and sure wish Amy were here to straighten it out. "Remembering Amy"...Tina