Korean Janchi Guksu Warm Noodle Soup

Serving: 280 g

Ingredients

• pasta130 g
• eggs50 g
• zucchini50 g
• carrot30 g
• onion20 g

Recipe steps

1. Simmer anchovy and kelp stock for 10 minutes, then strain and season with soy sauce.
2. Fry the beaten egg into a thin sheet, roll it and slice into ribbons.
3. Stir-fry the julienned zucchini and carrot with the onion for 2 minutes and set aside.
4. Boil the thin wheat noodles, rinse under cold water and pile into a bowl.
5. Pour over the hot stock and arrange the egg ribbons and vegetables on top.

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