Cook the rice noodles according to the packet instructions, drain and set aside for a moment.
Bring the stock to the boil. Add the ginger and garlic and let them infuse gently for a few minutes to give the stock more depth.
Stir in the soy sauce, honey and sesame oil. Slice the spring onions into fine rings, roughly chop the coriander and prepare chilli to taste.
Soft-boil the eggs in a separate pan, refresh them in cold water, then peel and halve them.
Let the stock infuse briefly over a low heat, and leave the ginger and garlic in the soup or take them out, as you prefer.
Divide the rice noodles between bowls, pour over the hot stock and serve with the egg, spring onions, coriander and chilli.
Good to know
A soup like this just feels right when you want something warm, savoury and simple. It's light, but still really satisfying.
Swaps
Honey → date paste (slightly less free sugar, plus naturally occurring compounds); chicken stock → vegetable stock (vegetarian and usually milder); rice noodles → buckwheat noodles (more fibre and a few more minerals); sesame oil → avocado oil (stable at high heat and mild in flavour)
Allergens
Contains egg and soya; sesame can also be relevant, depending on the oil you use. Leave out the chilli for children; during pregnancy, cook the eggs through completely and make sure the stock is properly heated. Contains: gluten (soy sauce), sesame.
