Shanghai Sausage Breakfast Bowl
Servings
Prep Time
Cook Time
Shanghai Sausage Breakfast Bowl
Ingredients
-
2
packages
(12 ounces) Johnsonville® Original Recipe Breakfast Sausage Links
-
3
quarts
chicken broth
-
1
head
garlic, separated into cloves
-
1
piece
fresh gingerroot (about 4 inches), cut into 1/4 inch slices
-
1/2
cup
soy sauce
-
1
bunch
fresh cilantro
-
1
bunch
green onions
-
2
tablespoons
sugar
-
1
package
(16 ounces) Soba noodles (Japanese buckwheat noodles) or thin spaghetti
-
1
teaspoon
butter
-
4
eggs or 1 cup liquid egg whites or egg substitute
-
1/4
cup
milk
-
1/3
cup
sesame seeds, toasted
-
2
tablespoons
sesame oil
Directions
Cook sausage according to package directions; cut into thin bias slices and set aside.
Separate cilantro stems and leaves. Chop leaves and reserve for garnish.
Separate green onions into green and white sections. Slice green parts and reserve for garnish.
In a large soup pot, combine the broth, garlic cloves, gingerroot, cilantro stems, green onions (white parts) and sugar. Bring to a boil. Reduce heat to low; simmer for 20 minutes. Strain broth. Return broth to soup pot; discard cooked vegetables and herbs.
Return broth to a boil. Add noodles; cook according to package directions. Stir in sausage.
In a skillet, melt butter over medium heat. Whisk eggs and milk; pour into skillet. Cook and scramble eggs until set. Remove from the heat.
To serve: Ladle soup into bowls. Spoon eggs on top of soup. Sprinkle with cilantro, green onions and sesame seeds. Drizzle with sesame oil.
