Egg Noodle Soup

Name: Egg Noodle Soup
Total time: 10 min
Yield: 242.5 g
Ingredients: Soy Sauce with Snow Crab Extract 5 g; Seasoned Soy Sauce 5 ml; Raw Egg 82.5 pcs; Flat Soy Milk Noodles 150 g

Cook 10 min Difficulty EASY 219 kcal

#Egg Noodle Soup #Noodle Dish #Egg Dish #Simple Noodles #Korean Food #Homemade Meal #Somyeon #Broth Noodles #Easy Recipe #Breakfast

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Ingredients

Main ingredients

Soy Sauce with Snow Crab Extract 5 g
Seasoned Soy Sauce 5 ml
Raw Egg 1.5 pcs
Flat Soy Milk Noodles 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 20.19 g 39%

Protein 12.07 g 23%

Fat 8.64 g 38%

Serving size 242.5g

Cooking steps

1

Beat the eggs and set aside.
2

Cook the noodles in boiling water and drain.
3

Pour water into a pot and make broth with kelp and anchovies.
4

Once the broth is ready, remove the kelp and anchovies.
5

Add the noodles to the broth.
6

Slowly pour in the beaten eggs while stirring.
7

Season with soy sauce and salt.
8

Add chopped green onions and bring to a boil one more time.

Egg Noodle Soup

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