Truffle Clear Soup Noodles
Poached Egg

A luxurious and quick 10-minute breakfast noodle soup featuring earthy black truffle slices, a velvety soft-poached egg, and a vibrant, spicy Sichuan-style broth.

Ingredients

• 1 bundle dried noodles
• 2 eggs
• 3 to 4 slices black truffles
• 2 tbsp green onions
• 1 tsp Sichuan peppercorn oil
• 1 tbsp chili flakes
• 1 dollop lard
• 1 tsp fermented chili-bean paste
• 1 tsp soy sauce
• 1 tsp vinegar
• to taste salt
• to taste MSG
• 1.5 cups water

Instructions

1. 1Prepare the Seasoning Base

   

   Add finely chopped green onions into a serving bowl, followed by salt, MSG, soy sauce, vinegar, Sichuan peppercorn oil, a generous amount of chili flakes, a dollop of lard, and house-made fermented chili-bean paste to create the flavor foundation.

   Tip: Building the sauce directly in the bowl allows the hot soup and noodles to instantly bloom the aromas of the spices and lard.
2. 2Poach the Eggs

   

   Bring water to a boil in a pot, reduce the heat, and use chopsticks to stir the water into a spinning vortex. Crack eggs directly into the center of the swirling water to keep the whites neatly wrapped around the yolks, then let them poach.

   Tip: Creating a gentle vortex helps prevent the egg whites from spreading out too thin in the water.
3. 3Mix the Soup Base

   

   Ladle hot water from the pot directly into the prepared seasoning bowl. Stir to dissolve the ingredients and melt the lard, forming a rich and aromatic soup base.

   Tip: Adding hot water to the seasonings before the noodles ensures all the salt, MSG, and pastes are fully emulsified.
4. 4Boil the Noodles

   

   Drop a bundle of dried noodles into the pot of boiling water. Cook them for two to three minutes until tender.

   Tip: Keep the water at a steady bubble so the noodles cook evenly without sticking to the bottom.
5. 5Transfer Noodles to Bowl

   

   Using chopsticks, lift the cooked noodles out of the pot and transfer them directly into the bowl containing the prepared soup base.

   Tip: Transferring the noodles directly helps drain excess cooking water so the soup base stays concentrated.
6. 6Cook Truffle Slices

   

   Add sliced truffles into the boiling water and let them cook for three minutes to infuse flavor and soften their texture before finishing the dish.

   Tip: Boiling truffles briefly brings out their earthy aroma and incorporates them nicely into a quick breakfast noodle soup.
7. 7Add Truffle Slices to Noodles

   

   Carefully place the cooked truffle slices using a strainer on top of the prepared noodles and soup base in the bowl. This adds a luxurious touch and earthy flavor to the simple noodle dish.

   Tip: Boil the truffle slices for just about three minutes so they retain their texture and aroma.

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