thin white noodles with wakame seaweed & egg soup
- Serves: 2
- Calories: 400 kcal
- Total Time: 40 m
- Prep: 30 m
- Cook: 10 m
- Japanese: Wakame to tamago no nyū-men
Soak the dried wakame seaweed in water for about 15 minutes to reconstitute it. Drain the water. Beat the eggs in a bowl.
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.
Add the cooked thin white noodles and boil for a minute. Remove from heat.
Serve in 2 big bowls.
Salty wakame suits thin white noodles and is delicious. Using eggs makes the soup mellow.
Japanese foods recipes
Int'l. recipes with a Japanese twist