Seaweed and Egg Noodle Skin Soup

Name: Seaweed and Egg Noodle Skin Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Egg; to taste Dumpling wrapper; a pinch Coriander; a pinch Scallion; to taste nori; a few drops Sesame oil; a pinch Black pepper; 1 tsp Soy sauce; to taste Salt

Seaweed is dry-toasted until crisp, then combined with egg ribbons and soft hand-torn noodle sheets in a light, silky, quick breakfast soup.

10 minNewEasy Soups Boil Light

Instructions

1
Prepare the materials to be used.
2
Chop the washed side vegetables into fine pieces.
3
Arrange the seaweed in the wok and dry-cook it until the surface of the seaweed is crispy.
4
Crack the eggs into an eating bowl, stir them evenly with a spoon or chopsticks, add a little cooking oil to the frying pan, and pour in the beaten eggs.
5
Pour the beaten eggs into the frying pan, do not move them at first, let the eggs set, then use chopsticks to stir a few times rapidly, and the smooth eggs will be done. Pour them out into a bowl.
6
Put the side dishes, seaweed, egg, soy sauce, a pinch of salt, a few drops of sesame oil, and a little pepper into the bowl.
7
Slightly pull the two ends of the dumpling, just thin them a little, but be careful not to tear them.
8
Bring water in a pot to a boil until you can see bubbles like fish eyes, then add a pinch of salt and a little oil. Toss in the prepared dough sheets, cook the dough sheets until done, pour them into a bowl, and it's ready to eat.
9
Finished product image.
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Finished product image.