To help me remember this recipe, I keep to the 3-sheets/3-cups/3-minutes rule, i.e. use 3 sheets of nori seaweed, 3 cups of water, once water starts boiling, throw in the seaweed and cook for 3 min on medium-high. Then after 3 min, drizzle the egg mixture and cook for another 3 min or more until the noodles are cooked. It will take you about 10 min from start to end. :)
Here is my adapted recipe from my favourite korean website, Aeri's Kitchen.
For 1 serving only
Basic Ingredients
3 sheets dried seaweed (yaki nori / 紫菜)
3 cups water *
1 egg, beaten
1 tsp minced garlic (I sometimes omit this bcos I am lazy)
1 tbsp sesame oil
1 tbsp light soya sauce
1/4 tsp salt
*may need to increase to 3.5 cups if adding a lot of noodles or ingredients
Extra Ingredients (特别好料)
3 surimi crabsticks (frozen)
5 fishballs (frozen), or other seafood
some japanese somen noodles or instant noodles
1. In a pot, add 3 cups of water and boil it on HIGH heat. Then cut or tear the 3 sheets of dried seaweed into bite-size pieces. Beat the egg well and set aside first. (If you are adding frozen seafood such as fishballs or prawns, you can throw them into the pot right at the very beginning to cook and give the soup a better flavour. You can add fresh minced meat also. Surimi crabsticks are best left till later, as they cook very easily.)
2. Once water starts boiling, add the seaweed. Add 1 tbsp of light soya sauce and 1 tsp minced garlic. Cook for 3 min on Medium-High. (Add in the surimi crabsticks at this stage. If you are adding noodles that take longer to cook, add them in now. )
3. After 3 min, slowly drizzle the egg mixture into the soup. Wait for few seconds then stir it gently with chopsticks or fork. Add in the somen noodles now. Cook for another 3 min on Medium-High. (Somen noodles take 3-4 min whereas buckwheat noodles can take 5-6 min which means you have to add them earlier, always check the instructions of your noodles packaging.)
Smakelijk eten allemaal :)
.jpg)
