Take your serving bowl and add 1 tsp chopped green onions (reserve a little for final garnish), 2 tsp light soy sauce, ½ tsp dark soy sauce, 1 tsp sesame oil, a pinch of white pepper, and 1g salt. Mix gently with chopsticks to let the flavors combine. This allows the seasonings to meld and release their flavor more easily once the hot broth is added.

Prep for poaching: Take a small saucepan and add a small bowl of water (about 150ml). Heat over medium heat until small bubbles appear (the water is about to boil but not at a full rolling boil, around 80-90°C). Crack 1 egg into the water (Let eggs sit out for 5 minutes to come to room temp to prevent the white from contracting rapidly and becoming ragged).

Set and poach: Once the egg is in, turn off the heat, cover the pot with a lid, and let it poach for 3 minutes (Poaching allows the yolk to cook through slowly while keeping the white tender, not rubbery).

Finish cooking: After 3 minutes, remove the lid, turn the heat to low, and cook for another 2 minutes (This ensures the yolk is fully cooked, avoiding a runny center, which is especially suitable for those with sensitive stomachs). Use a slotted spoon to remove the poached egg and place it on a plate for later. Repeat for the second egg.

Noodle cooking tips: Don't wash the saucepan used for the eggs. Just add enough fresh water (about 500ml, enough to fully submerge the noodles) and bring to a boil over high heat. Once boiling, add 80-100g of dried noodles. Gently stir with chopsticks to prevent them from sticking to the bottom. Keep boiling for 3-4 minutes (adjust based on noodle thickness; 3 min for thin, 4 min for medium-thin. Cook until no hard core remains, but don't overcook or they'll become mushy).

Season broth & assemble: Just before the noodles are done, ladle 2-3 tablespoons of the boiling noodle water into the bowl with the pre-mixed seasonings. Stir quickly with chopsticks to fully dissolve the seasonings and create a flavorful broth (The water must be boiling hot to properly release the aromas of the seasonings). Using chopsticks, transfer the cooked noodles to the broth bowl. Gently separate them to prevent clumping. Finally, place the poached eggs on top of the noodles. If you reserved some green onions, sprinkle them on top for garnish. Your steaming hot bowl of Poached Egg Noodle Soup is ready!