A creamy, tangy soup for one that's perfect for sick days and cold weather.
When the noodles have cooked through (about 7 minutes), slowly add the boiling water and noodles to the egg and lemon mixture, "whisking" constantly with a fork to prevent the egg from becoming stringy. To cook the egg through a bit more, pour the soup back into the sauce pan, and cook over low heat, stirring constantly, for 2-3 more minutes.
Serve.