thin white noodles with wakame seaweed & egg soup

ingredients:

step 1:

Soak the dried wakame seaweed in water for about 15 minutes to reconstitute it. Drain the water. Beat the eggs in a bowl.

step 2:

Pour the bonito & sea tangle (or bonito) soup stock into a pan. Bring to a boil on medium heat and add the soy sauce, soaked wakame and egg. Cover the pan and boil for 30 seconds.

step 3:

Add the cooked thin white noodles and boil for a minute. Remove from heat.

Serve in 2 big bowls.

comment:

Salty wakame suits thin white noodles and is delicious. Using eggs makes the soup mellow.