Making egg soup with glass noodles
I introduce you to the egg soup with glass noodles, which is perfect for eating because the eggs and noodles are easy to swallow.
1 serving
Within 0 minutes
시골아낙
Ingredients
  • Anchovy
  • Sea tangle
  • Eggs
    2ea
  • Cellophane noodles
    1handful
  • leek
    1ea
  • anchovy broth
    5cup
  • the liquid of tuna
    1T
  • Salt
  • ground pepper
Cooking Steps
STEP 1/6
Put a handful of anchovies and kelp in 5C of water and serve the broth. I always boil it in advance and defrost it.
STEP 2/6
Add a bit of salt to the egg and mix it well
STEP 3/6
Prepare the glass noodles by soaking them in water and then sifting them.
STEP 4/6
When the prepared broth starts to boil, add the soaked glass noodles, add 1T of the tuna liquid, and season the rest with salt. If you don't have tuna, you can add soy sauce.
STEP 5/6
You can eat soft egg soup only when you put the eggs on a sieve. If you stir the egg before it's cooked, the soup will get murky, so be careful
STEP 6/6
Please put it on when you go out to the selling table. That way, the texture and scent are good.
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