1. Prepare ingredients
2. Shredded cabbage
3. Shred carrots
4. Soak the vermicelli in cold water, softly cut into pieces
5. Heat cooking oil in the pot, add bean sprouts
6. Add carrot shreds
7. Add cabbage and seasoning
8. Add vermicelli and mochi, pour in a bowl of broth and bring to a boil
9. Knead the flour and a small amount of water into crumbled gnocchi
10. After the soup is boiled, sprinkle the gnocchi into the soup pot and stir evenly with a spoon
11. Beat the eggs in a small mouth, sprinkle into the pot
12. Just drizzle some sesame oil when out of the pot and start eating
Tips:When kneading the dough bumps, don't add enough water at once, but add a little bit. The smaller the bumps, the better it tastes. If the bumps are big, they will not taste good when chewing.
