Cup Noodle Egg Soup 2
Ingredients
Main ingredients
- Napa cabbage 0.1 servings (10 sheets)
- Mozzarella cheese 50 g
- Soft tofu 90 g
- Fresh eggs 2 pcs
- Cup Noodle Udon Flavor 38 g
Seasonings/Sauce
- Minced garlic 10 teaspoon
- Soy sauce 10 serving
Nutrition summary
Carbohydrates
33.55 g
41%
Protein
23.84 g
29%
Fat
10.89 g
30%
Cooking steps
-
1
Put the cup noodles into a container and pour boiling water over them.
-
2
Soak for about 2 minutes, then drain the noodles.
-
3
Beat the eggs and prepare them.
-
4
Pour water into a pot and bring to a boil.
-
5
Add the cup noodle soup base and noodles to the pot.
-
6
Slowly pour in the beaten eggs while stirring.
-
7
Simmer over medium heat until the eggs are cooked.
-
8
Transfer to a bowl and serve.
