Easy Noodle Edamame Soup

Ingredients

  • 2 cups homemade chicken broth (or use 2 cups water + ½-1 Massel Pho stock cube)

  • 50g rice vermicelli noodles

  • 1/3 cup frozen edamame beans

  • Egg- optional

Method

  1. Bring water or broth to the boil and cook noodles for 2 minutes

  2. Add frozen edamame to the pan and let sit for a minute before serving

Option

scramble egg into the hot liquid once the noodles are cooked. Simply crack the raw egg into the liquid and stir vigorously for 20 seconds to scramble the egg as it cooks.

Lunch/DinnerJommel Monjardin