Now that I’ve made basic noodle stock and char sui pork, here’s one of my favorite soups to enjoy in the comfort of my own home. It enjoy it as a great weekend breakfast.

Soy Sauce Eggs

• 6 eggs
• 3/4 cup soy sauce
• 3/4 cup water
• 2 tablespoons rice wine or chinese black vinegar
• Few dashes chili oil
• Any “tincture” you want (garlic, ginger, five spice — you’re the boss)

Boil eggs for 5 minutes. Carefully drain and shock in cold water/ice. Carefully peel.

Place eggs into shallow saucepan with the rest of the ingredients. Slowly bring to a steaming bath. Allow to steep over low temp for 30 minutes or more, flipping eggs often. Remove eggs from liquid and allow to cool.

Here’s the finished product.

These are wonton noodles. You can find them at most Asian markets for under $2/pound of fresh noodles.

Soup vegetation suggestions

Bok choy and other choy-type cabbages
Spinach
Mushrooms, shitake and otherwise
Bean sprouts
Celery greens/leaves

Garnishes

Soy sauce eggs
Char sui pork, sliced
Onion, sliced paper thin
Green onions
Cilantro
Chili oil/paste

Assemble

Bring 1 1/2 cups of basic noodle stock up to a boil. In another pan, bring enough water to temp to boil 1/4 to 1/3 pound of fresh wonton noodles.

Simultaneous add the vegetables to the boiling stock and noodles to the boiling water. Stir accordingly for 90 seconds. Kill heats.

Strain noodles, and immediatly place into large soup bowl. Throw in your garnishes, and pour over broth and veggies.

As a final touch, grind fresh black and white pepper.