STEP 1/11
Soak 1 dried shiitake mushroom in water
* If you use shiitake mushroom and water in the soup, the smell of shiitake will dominate the taste of the soup, so we won't use water
STEP 2/11
Please defrost the 2 frozen shrimps in water.
*I trim my hard mouth, eyes, and legs, wash them clean, and keep them frozen, and take them out whenever I need them
STEP 3/11
Chop 1 cabbage (60g), 50g onion, 30g carrot and 1 shiitake mushroom and place in a rice cooker
If you have mussels, please add 20g. You can add squid instead of mussels. If you don't have it, you can skip it
STEP 4/11
Add 1T of chicken stock, 0.5t of salt, and 0.5t of soy sauce
STEP 5/11
Pour 450g of hot water just boiled in a pot and reheat it for 9 minutes
STEP 6/11
While waiting, combine 1T of potato starch and 3T of water to make starch water
STEP 7/11
Beat in 1 egg completely
STEP 8/11
After reheating, pour the egg mixture, starch water, and let it cook for a minute and stir once
STEP 9/11
While pushing the vegetables to the edge, put 1 ramen noodle in the center, lay 2 shrimp in the edge soup, and reheat for 9 minutes
STEP 10/11
a ready appearance
STEP 11/11
Pour it into a bowl and add 1t of pepper, sesame oil, or 1t of hwayu (burned pepper oil) to your liking and stir to enjoy