Making baby noodles
I've been feeding them rice, soup, and side dishes, but I think I like noodles these days, so I made baby noodles with thick broth and plenty of vegetables
3 serving
Within 90 minutes
행복한미진씨
Ingredients
  • enoki mushroom
    1pack
  • Young squash
    1/3ea
  • Carrot
    1/3ea
  • Eggs
    1ea
  • small noodles
  • seaweed flakes
  • Korean soy sauce
  • Cooking oil
  • leek
    1ea
  • Anchovy
    7ea
  • dried pollack
    1ea
  • Sea tangle
    6piece
  • Radish
    1/5ea
Cooking Steps
STEP 1/10
First, make the broth. Put the prepared ingredients in a pot, pour water, and bring to a boil for 1 hour.
STEP 2/10
Boil it for 1 hour and remove all the stock ingredients.
STEP 3/10
Chop up the vegetables. I think it would be good to chop the size according to the number of months.
STEP 4/10
Add vegetables to the broth and simmer for about 20 minutes until cooked.
STEP 5/10
If you season it lightly with Joseon soy sauce, the soup is complete.
STEP 6/10
I'm going to make garnish for noodles. Beat in an egg
STEP 7/10
Grease a frying pan with cooking oil and fry eggs thinly. If you cook the bottom and turn off the heat, the top will cook on its own. Slice the fried egg garnish thinly.
STEP 8/10
You can boil the noodles as soon as the soup boils. I wanted to give it a light and clean taste, so I boiled it separately.
STEP 9/10
Rinse the boiled noodles in cold water.
STEP 10/10
Put the soup first and put the noodles, seaweed powder, and egg garnish on top, and the nutritious baby noodles are complete.
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