This is a great, light meal that I often have for breakfast or lunch, sometimes dinner when I’m being lazy. It takes about 5 mins to make and is also pretty cheap to put together. You can easily make it vegan by removing the eggs from the recipe.
- Organic Watercress
- Yellow bean paste (available at most Asian markets)
- Soy Sauce (for taste only)
- Sesame Oil
- Ground Pepper
- 1-2 free range organic eggs
- Rice noodles
- Boil at least 1 inch of water in a saucepan. Amount can vary based on how much soup you want, but you need at least enough to cover the noodles.
- Add between a teaspoon and tablespoon of yellow bean paste, to taste. I like a lot of liquid, so I put about 2 inches of water in the saucepan and a heaping tablespoon of paste.
- Let the paste dissolve, then add rice noodles. The noodles double in thickness, so don’t over estimate how many you need.
- Simmer for 1 minute. Then turn down heat until the water is hardly bubbling. Crack eggs straight into the mix and let them poach for 1-2 minutes. If you like your eggs soft, only cook for 1 min and remove from heat before the eggs are fully cooked, as the heat from the soup will continue to cook them for a few minutes, while the soup is too hot to consume.
- Break up the watercress loosely and place in the bottom of your serving bowl.
- Carefully pour your noodle and soup mix over the watercress. The heat from the soup will cook the watercress perfectly in the bowl.
- Add pepper, soy sauce and sesame oil to taste.