Simple Egg Noodle Soup
Simple Egg Noodle Soup
Easy & Quick Egg Noodle Soup Recipe
Perfect for kids! This egg noodle soup is incredibly easy and quick to make. The mild, comforting broth and tender egg make it a favorite for children. It’s a lifesaver on busy mornings or evenings when you need a delicious and satisfying meal in no time.
Broth & Noodles- 600ml Dashi broth (or instant dashi)
- 1 serving Somyeon noodles (approx. 100g)
- 1 large egg
Vegetables- A moderate amount of carrot (julienned)
- A moderate amount of onion (julienned)
- A moderate amount of green onion (chopped)
- A moderate amount of Kkaktugi radish (rinsed and julienned)
- A moderate amount of carrot (julienned)
- A moderate amount of onion (julienned)
- A moderate amount of green onion (chopped)
- A moderate amount of Kkaktugi radish (rinsed and julienned)
Cooking Instructions
Step 1
Prepare the vegetables: Thinly julienne the onion and carrot. Finely chop the green onion. Rinse the Kkaktugi radish, drain it, and julienne it. Prepping the vegetables beforehand will save you time during cooking.
Step 2
Make the egg mixture: Crack 1 egg into a bowl. Add a tiny pinch of roasted salt and whisk gently. Avoid over-whisking to ensure a smooth, delicate texture when the egg cooks in the broth.
Step 3
Boil the broth: Pour 600ml of dashi broth into a pot and bring it to a rolling boil over high heat. Once boiling, slowly drizzle the whisked egg mixture in a circular motion around the edge of the pot. The egg will gently cook into wispy strands, adding a delightful richness to the soup.
Step 4
Add vegetables and season: As the broth returns to a boil, add the prepared carrots, onion, and Kkaktugi radish. Stir in 1 tablespoon of tuna extract and season with roasted salt to your taste. Let it simmer for a moment for the flavors to meld. Tuna extract adds a wonderful umami depth.
Step 5
Cook the noodles: In a separate pot, bring plenty of water to a boil. Add 1 serving of somyeon noodles and cook. As the noodles begin to boil and rise, add small amounts of cold water a couple of times while cooking. This technique helps make the noodles chewier and prevents them from becoming mushy. Cook for about 3-4 minutes until al dente.
Step 6
Rinse the noodles: Once cooked, rinse the somyeon noodles thoroughly under cold running water to remove excess starch. This step is crucial for preventing the noodles from getting soggy and for a cleaner taste. Drain them well in a colander.
Step 7
Assemble the bowls: Place the drained somyeon noodles into serving bowls. Carefully ladle the hot egg noodle soup over the noodles. The warm broth will gently warm the noodles, enhancing their soft texture.
Step 8
Garnish and serve: Finally, garnish with the chopped green onions and julienned Kkaktugi radish. Your delicious egg noodle soup is ready! It’s a visually appealing and incredibly satisfying meal, perfect for the whole family to enjoy.
