Surprisingly, this is an easy recipe to make. It is a perfect choice for lunch, and I often make it when there is extra bone stock in the fridge (I will post my homemade bone stock recipe soon). You can opt for a good vegetable stock, but if you are not a vegetarian, I suggest a good bone stock for an extra savory taste, and it adds nutritious amino acids, minerals, and collagen to the dish. Because we cook the noodles in the stock and enrich it with fresh eggs, the soup becomes deliciously creamy.
If you have friends or family members who are gluten sensitive, then the sweet potato and buckwheat noodles from King Soba are a great option. They cook in 5 to 6 minutes, are incredibly tasty and contain no wheat or gluten.
I recommend you use spring onions. Although similar in flavor to onions, they are much milder and therefore better compliments this dish. The subtle taste of garlic, spring onions, and parsley doesn’t overpower the stock, yet enhances the overall flavor.