Japanese-inspired noodle soup

Ingredients for 1 servings:

• 500 ml water
• 2 tsp chicken broth powder or to taste
• e.g. soup noodles
• 2 eggs
• 1 handful of cocktail tomatoes
• 1 shot of mirin, alternatively a small pinch of sugar
• e.g. soy sauce
• some butter or similar for frying
• 1 nori sheet, shredded

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 14 minutes

When you need something quick and the normal noodle soup is too boring

Bring the water to a boil, add the broth, soup noodles, mirin, and soy sauce. Tear the nori sheet into small pieces; you can hold it over the hot stove for a while; this will make it more brittle and easier to crumble. Add it to the soup. While the noodles are cooking (stirring occasionally so nothing sticks to the bottom of the pot), fry the eggs with a little butter in a pan over low heat. The eggs should be cooked through, but the yolks should ideally still be runny. If you don’t like it that way, you can of course fry the eggs for longer. Halve the tomatoes and fry them briefly in the pan. When the noodles are soft enough, season the soup to taste and add more soy sauce if necessary. Then pour the soup into a bowl. As soon as the eggs are done, carefully drop them into the soup along with the tomatoes, trying to avoid damaging the yolks. The soy sauce and nori sheets can be quite flavorful depending on the dosage, so it’s recommended to use a little less of both at first and then add more seasoning if needed.