Masala Egg Drop Noodle Soup

1.Cook the egg noodles according to package directions until al dente. Drain well and set aside. Do not rinse.

2.While the noodles cook, prepare the Masala Base: In a large pot or Dutch oven over medium heat, heat the vegetable oil or ghee.

3.Add the cumin seeds (if using) and let them splutter for 10 seconds. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

4.Stir in the turmeric powder and red chili powder. Cook for 30 seconds, stirring constantly to toast the spices lightly.

5.Gradually whisk in the chicken broth and water until smooth. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.

6.Reduce the heat to low. Stir in the salt and the heavy cream (if using). Heat gently, but do not allow it to boil vigorously.

7.Gently stir in the chopped cilantro. Taste the broth and adjust salt if necessary. Keep the broth warm over very low heat while poaching the eggs.

8.Prepare the poached eggs: Fill a medium saucepan with about 3 inches of water and add the white vinegar. Bring the water to a gentle simmer (small bubbles forming, not a rolling boil).

9.Crack one egg into a small bowl. Create a gentle swirl in the simmering water with a spoon, then carefully slide the egg into the center of the swirl.

10.Cook the egg for 3 to 4 minutes for a runny yolk. Remove with a slotted spoon and drain excess water on a paper towel-lined plate. Repeat with the remaining eggs.

11.To serve, divide the cooked egg noodles into four bowls, pouring the warm, soupy Masala broth over them. Top each serving with one freshly poached egg. Garnish generously with fresh cilantro and an extra crack of red chili powder.