1handfulthai basilRegular basil will work if you can't find thai basil
4eggssoft-boiled or medium-boiled
1jalapeñooptional
2tbspsesame oil
Instructions
Prep the salty eggs
Medium or soft-boil 4 eggs and peel them
Mix about 4 tablespoons of salt with water in a small bowl, and submerge the eggs. Put them in the fridge while you work on the other steps
Prep the mushrooms
Follow the instructions on the packaging to start to re-hydrate the mushrooms. Do not throw away the water when you're done though - you'll be using that to make the soup!
Prep the noodles
Heat a large frying pan with NO oil in it on medium-high heat. (This step is optional)
In a colander or strainer, drain the noodles and run them under water to rinse thoroughly.
Dry-cook the noodles for about 10 minutes, stirring occasionally.
Once the noodles are "cooked", add a few tablespoons of sesame oil to the pan and stir to well-coat the noodles
Final Prep
Boil the water for the soup according to the directions, mixing in the mushroom water. (This should be 2 2/3 cups of water combined)
Slice the eggs in half
Roughly tear the basil (if desired)
Slice the (optional) jalapeño if you're going to be using it
Assemble!
Add 2 soup packets to each large bowl, and mix with the boiling mushroom water and mix well
Add the noodles
Carefully arrange the basil, bean sprouts, jalapeño, eggs, mushrooms and whatever protein you're using in separate sections on top of the noodles