Warm and Silky Egg Noodle Soup
[Perfect for One!] Super Easy Egg Noodle Soup Recipe
A special recipe from ‘Bread Lover’, who lives alone! I’ll share a portion size perfect for a single household and an easy-to-follow method. Did you know that adding chewy somen noodles to a warm egg soup is incredibly delicious? When you’re craving a comforting bowl of hot soup, try this unique egg noodle soup for a satisfying meal!
Ingredients- Somen noodles (1 serving, approx. 100g)
- 1 broth tea bag (anchovy-kelp broth recommended)
- 1.5 Tbsp Korean soup soy sauce (Gukganjang)
- 1 Tbsp anchovy fish sauce (Myeolchi aekjeot)
- 0.3 Tbsp salt (adjust to taste)
- Pinch of black pepper
- 1/4 onion
- Pinch of sesame seeds
- 2 eggs
Cooking Instructions
Step 1
First, bring a generous amount of water to a boil for cooking the somen noodles. Once boiling, add the noodles and stir to prevent them from sticking. Cook for about 3-4 minutes, or according to the package instructions. After cooking, rinse the noodles under cold water to remove excess starch and drain them well for a perfectly chewy texture.
Step 2
Arrange the cooked somen noodles nicely in a serving bowl or pot where you will pour the warm broth.
Step 3
Now, let’s make the broth that will define the flavor of your egg noodle soup. Pour water into a pot and add the broth tea bag. Using a bag with ingredients like anchovies and kelp will create a deeper, richer umami flavor.
Step 4
Once the broth has steeped and infused its flavor, remove the tea bag. Add 1.5 Tbsp of Korean soup soy sauce and 1 Tbsp of anchovy fish sauce to season the broth. Using fish sauce will enhance the savory depth of the soup.
Step 5
Taste the broth and add 0.3 Tbsp of salt according to your preference, then add a pinch of black pepper for extra aroma. It’s best to season lightly at first and adjust later to avoid making it too salty.
Step 6
Thinly slice the onion. Add the sliced onion to the simmering broth and let it cook until the onion becomes translucent and tender. The natural sweetness of the onion will dissolve into the broth, making it even more delicious.
Step 7
Meanwhile, crack 2 eggs into a bowl and whisk them thoroughly with a whisk to create a smooth egg mixture. Removing the chalaza (the white stringy bits) and whisking until smooth will ensure the egg disperses beautifully into the soup without clumping.
Step 8
When the broth is at a rolling boil, gently drizzle the prepared egg mixture in a thin, circular motion around the edges of the pot. Reduce the heat to medium to prevent the egg from cooking too quickly; let it set without stirring.
Step 9
Once the egg has gently set and floats on the surface of the soup, the broth is ready. Avoid overcooking, as this can make the egg texture tough. Turn off the heat once the egg is just set.
Step 10
Carefully ladle the hot broth over the somen noodles arranged in the bowl. Finally, sprinkle a pinch of sesame seeds for a nutty aroma to complete your delicious egg noodle soup! Enjoy your meal.
