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First launch of soup noodles and rice noodles
Rice noodles ladled with a rich broth built on shrimp-head oil and slow-simmered frozen tofu, topped with golden egg ribbons for slurp-worthy, umami-deep comfort.
Instructions
- 1
Ingredients.
- 2
Put the shrimp heads in the pan and fry them to extract the shrimp oil.
- 3
Heat the water.
- 4
Add the frozen tofu.
- 5
Transfer to a clay pot and simmer over low heat for 20 minutes.
- 6
Fry the eggs into a pancake.
- 7
Roll it up and cut into strips.
- 8
After the soup is done, remove the ingredients.
- 9
Cook the rice noodles.
- 10
Pour some cold water.
- 11
Soup noodles and rice noodles, slurp the noodles.
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Ingredients
Main Ingredients
- Frozen tofu100g
- Shrimp2 piece
- Lettuce2 slice
- Egg1 piece
- Shrimp head100g
- rice noodles2 piece
Seasonings
- Oyster sauce1 tsp
- Soy sauce1 tsp