Fridge-Bottom Soup Noodles

Steps

How to make it

Prep 8 min · Cook 12 min

1. Shred 60 g cabbage; beat 1 egg; slice 1 scallion; have 1 serving noodles ready.
2. In a stockpot, combine 600 ml water and 2 tbsp soy sauce; bring to a boil over high heat, then reduce to medium.
3. Add cabbage and cook 3 minutes until translucent but still slightly crisp (overcooked cabbage turns mushy).
4. Add noodles and cook per package until springy (chopsticks should cut through with a slight firm core).
5. Lower heat; drizzle egg along the pan edge, rest 5 seconds, then gently push into wispy egg strands.
6. Taste and adjust with a pinch of salt and white pepper; scatter scallions and serve right away.

Tips & storage

Make it easier

• Tofu or mushrooms stretch the bowl further.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Best fresh; noodles turn mushy overnight.

Optional add-ins