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Asian Spaghetti Onsen Soup

For a little touch of Asia try this Japanese soup. Simple to make once you know the secret to Onsen Eggs (see my separate "HOW TO" make onset eggs blog.

Serves 2

Prep time 5 minutes

Cooking time 20 minutes for onsen eggs and 8 minutes for soup

2 eggs, onsen style (see 'HOW TO' make onsen eggs blog)

700g Pitango Asian Broth, Ramen Flavour

400g Be Right Konjac Spaghetti, drained and rinsed (250g drained weight)

2 bok choy or pak choy, trimmed

a handful of spring onions, thinly sliced

sprinkling of chilli flakes

1 tablespoon chives, finely chopped

1 cup Mr Hamfreys Oven Roasted Pork crackle - Himalayan salt

Prepare the eggs first as this takes a little time. Then the recipe can be made in just 10 minutes.

‘HOW TO’ - cook onsen egg

1.Heat a small pan of water to a rolling boil. Use a small pot for 2 eggs and a larger pot for 4 eggs.

2. Remove from the heat. Leave the water for 1 minute. Use a large draining spoon to add the eggs carefully, keeping them apart. Do not cover and leave for 12 minutes. Do not move or touch during this time.

3. Prepare a bowl of ice cold water enough to cover the eggs completely. After the 12 minutes, remove the eggs from the hot water. Place in the cold water. Leave eggs to cool for 10 minutes. Again do not touch or move.

4.Lightly grease a piece of food wrap. After the 10 minutes of cooling, gently crack the egg all the way around the centre. Break in the middle, as if cracking an egg over the greased piece of food wrap. The egg will slide out.


Using the food wrap allows easy transfer of the delicate egg to the soup.

Now you can prepare the Onsen soup

1. Place the Pitango Asian broth in a pan and heat gently. Add the Konjac spaghetti.

2. Break the bok choy/pak choy leaves apart and add to the broth. Gently simmer for a further few minutes.

3. Stir in half the spring onions. Lightly stir all the ingredients. Heat until hot.

Spoon into serving dishes.

4. Add an egg to each bowl, sliding it into the bowl using the food wrap to guide it into the centre of the soup.

5. Top with chopped chive, chilli flakes and a handful of Mr Hamfreys pork crackle. Serve immediately. Enjoy.

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