Quick and Easy Vegetable Egg Noodle Soup
Quick and Easy Vegetable Egg Noodle Soup
Simple Noodle Soup with Vegetables and Egg: Making it as Easy as Egg Drop Soup!
This is a simple kalguksu (Korean knife-cut noodle) recipe that’s as easy to make as egg drop soup, featuring a rich broth and plenty of fresh vegetables. It’s a hearty and comforting meal perfect for any day.
Main Ingredients- 2 servings of Kalguksu noodles
- 2-3 fresh eggs
- 1 medium potato
- Mushrooms of your choice (shiitake, oyster, etc.)
- 1/2 onion
- A small piece of radish
- 1 Tbsp minced garlic
- 3-4 cups Anchovy-Kelp Broth (approx. 600-800ml)
- Soy sauce for soup
- Salt for seasoning
- A little sesame oil
Cooking Instructions
Step 1
1. First, let’s make the broth, the foundation of our delicious noodle soup. In a pot, combine water, dried anchovies, dried kelp, and a piece of radish for a subtle sweetness. Simmer gently over low heat to extract a deep, flavorful broth. (Tip: You can also add a bit of onion instead of radish for a cleaner-tasting broth!)
Step 2
2. While the broth is simmering, prepare the vegetables for the kalguksu. Peel and coarsely julienne the potato. Slice the fresh shiitake mushrooms into bite-sized pieces. (Tip: Feel free to add other types of mushrooms or your favorite vegetables like zucchini or carrots!)
Step 3
3. Once the broth is ready, add the julienned potatoes and sliced mushrooms, and cook until the potatoes are tender. Meanwhile, crack the eggs into a bowl, add a pinch of salt, and whisk well. Thinly slice the rehydrated kelp (from the broth), and finely chop the onion and green onions.
Step 4
4. When the potatoes are fully cooked, slowly drizzle the whisked egg mixture over the simmering broth in a swirling motion. As the egg begins to set, add the thinly sliced kelp, chopped onion, green onions, and any other prepared vegetables, and let it simmer for another moment.
