Easy Soy Sauce Noodles & Seaweed Tofu Soup
Simple steps to follow:
Prepared all the ingredients.
Soak the dried seaweed in cold water for 5 to 10 minutes.
Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out.
Bring a large pot of water to boil over high heat.
Add the kai lan in the pot and allow it to boil for about 1-2 minutes.
Drain away the water using a colander. Set aside in a serving plate.
Bring a pot of water to boil again.
Cook spinach noodles according to package directions. Drain noodles with a sieve and set aside.
In a serving bowl, mix all the seasoning sauce together and set aside.
Pour anchovy broth in a small pot and bring to boil at medium heat for about 2 minutes.
Add in Chinese dried seaweed in anchovy broth.
Add Korean dried seaweed in anchovy broth too.
Once the soup is boil for 1 minute, add in tofu and allow it to boil for 2-3 minutes.
Then, use a ladle to stir the soup in a circular motion and slowly drizzle in the egg.
Let it cook for another minute.
Transfer the cooked noodles to the serving bowls, top with fish cake, kai lan, hard-boiled egg and whitebait sambal.
Easy Soy Sauce Noodles & Seaweed Tofu Soup
(YIELD: Makes 1 serving)
Ingredients:
Soy Sauce Noodles:
- Spinach noodles – 1 bundle
- Kai lan (cut into 3 parts) – 2 stalks
- Fried fish cake (thinly slice) – 1 fish cake
- Preserved radish (washed) – 1 tablespoon
- Water – 2 cups
- Spring onion (finely chopped) – 1 stalk
Seasoning sauce for the noodles
- Light soy sauce – 2 teaspoons
- Dark soy sauce – 1/2 teaspoon
- Black vinegar – 1 teaspoon
- Sesame oil – 1 1/2 teaspoons
For seaweed soup:
- Silken tofu (cut into cubed) – 1 cup
- Chinese dried seaweed (washed and soak in water for 5 minutes) – 1/4 piece of seaweed
- Korean dried seaweed / miyeok (washed and soaked in water for 5 minutes) – 1 tablespoon
- Anchovy broth – 2 cups
- Egg (lightly beaten) – 1 egg
- Sea salt – 1/4 teaspoon
Instructions:
1. Bring a large pot of water to boil over high heat, add the kai lan in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.
2. Bring a pot of water to boil again, cook spinach noodles according to package directions. Drain noodles with a sieve and set aside.
3. In a serving bowl, mix all the seasoning sauce together and set aside.
4. Pour anchovy broth in a small pot and bring to boil at medium heat for about 2 minutes. Add in Chinese & Korean dried seaweed in anchovy broth. Once the soup is boil for 1 minute, add in tofu and allow it to boil for 2-3 minutes.
5. Then, use a ladle to stir the soup in a circular motion and slowly drizzle in the egg. Allow it to cook for 20-30 seconds. Let it cook for another minute. Ladle 1 tablespoon of the soup onto the seasoning sauce and ladle the remaining soup onto a serving bowl. Garnish with spring onion.
6. Transfer the cooked noodles to the serving bowls, top with fish cake, kai lan, hard-boiled egg and whitebait sambal.
7. Toss to combine the noodles with the seasoning sauce. Serve warm with seaweed soup.
The Good Food 