Egg-Topped Glass Noodles Soup Recipe

  • 1 pkg. (6 oz.) glass noodles
  • 1 cup (8 oz.) chicken broth
  • 1/2 bar (about 4 oz.) extra-firm tofu, diced
  • 1 cup greens, chopped if desired
  • 1 onion, sliced
  • 1 medium tomato, diced
  • 2 Tbsp. balachaung or chili powder/paste (gochugaru/gochujang) to taste
  • fish sauce in place of salt to taste
  • 1 egg 
  • 1/2 tsp. chicken bouillon powder

Egg-Topped Glass Noodles Soup Recipe

  1. Beat egg with chicken buillon powder.
  2. Bring chicken broth to boil and turn heat off. 
  3. Drop noodles into broth, cover for 5 minutes and cut with scissors.
  4. Add remaining ingredients, except beaten egg, and simmer for 3 minutes.
  5. Turn heat down to minimum and pour beaten egg over soup.
  6. Cover and simmer until egg sets and is cooked firm.
  7. Carefully pour soup into serving bowl and enjoy!

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