Serves: 4
2 cups elbow macaroni or other small pasta
4 teaspoons toasted Asian sesame oil
1 inch piece of ginger (peeled and finely chopped)
2 cloves of garlic (finely chopped)
6⅓ cups vegetable broth
4 large eggs
sea salt and white pepper
2¼ cups frozen peas thawed (or use fresh)
2 green onions (finely chopped)
Bring a saucepan of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain and refresh in cold water. Leave to drain.
Heat a large saucepan over medium heat. Add the sesame oil, ginger and garlic and stir for 30–60 seconds, until fragrant. Pour the stock into the pan, increase the heat to medium high and bring to a boil.
Meanwhile, break the eggs into a spouted measuring cup or a bowl with a spout. Season with about ½ teaspoon of sea salt and a pinch of white pepper. Whisk well.
Once the broth is boiling, season with sea salt and a little white pepper. When you are happy with the seasoning, add the pasta and peas and increase the heat to high. When the broth comes to a boil again, very slowly trickle the egg into the soup (no need to stir). Cook the egg until set, which should take 30–60 seconds.
Ladle the soup into bowls and top with the green onion and whatever optional toppings you prefer.