Name: Korean Noodle Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 fist Dough; 1/3 squash; 1/2 Shallots; 1 piece small potato; 1 package Anchovy Soup; Several pepper; 10 pcs dried shrimps; 1 piece Egg (in soup; decoration egg; 2 tablets Instant seaweed (garnish; 1 tablespoon Garlic chopped; 5 cm Green onions; 5 tablespoons Soy sauce for soup; 1 spoon (can be ignored sesame oil

Korean Noodle Soup

by Brother Fan (from WeChat...)

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The noodles left over from making dumplings can be turned into delicacies without wasting. Light and refreshing, no oil and no burden

Korean Noodle Soup

1. Garnish processing spare

2. About 600ml of water, put the sea rice in the soup bag and soak it for 10 minutes. It doesn't matter if the sea rice is removed. You can fish it or not to your liking (the soup bag contains 5 anchovy heads and viscera. The pot is heated without oily anchovies. Stir-fry the fragrant dried shiitake mushrooms in the pot, a dried kelp (10 cm by 10 cm in size)