You will need:
Stock of your preference (veggie or chicken)
2 sprigs scallions
Thin dry soba noodles
Chinese dried mushrooms (soaked for 5 minutes)
Cooked chicken, diced
1. Bring the stock to a boil. Add the chicken and mushrooms if you’re using them.
2. Wisk the eggs together in a bowl, set aside.
3. Add scallions and noodles, let boil for 2 minutes.
4. Add the seaweed
5. Pour in the eggs, stirring constantly. Cook until the eggs are evenly white and flaky in the stock.
Done! Serve with some lemon or lime and hot sauce, pho-style.