Quick breakfast - Korean soybean noodle soup
Overview
Breakfast is responsible for providing a source of energy for the whole morning, but morning is the most time-critical period of the day, so Xi'er believes that nutrition and deliciousness are important, convenience and speed are even more important! In winter, serve a bowl of Kuaishou soybean noodle soup with delicious color, aroma and flavor to convey positive energy to the day~
Tags
Ingredients
Steps
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Cut the cucumber into half-round slices, cut the oyster mushrooms into thick strips, and cut the eggs in half after they are cooked.
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Pour water into the pot and turn on the heat. While the pot is heating, slowly dissolve 15g of Korean garlic chili sauce and 5g of Korean soybean paste into water with a spoon to make a miso soup base.
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After the soup base is boiled, add sliced cucumbers and oyster mushroom strips and cook for about five minutes.
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Put the asparagus noodles in the pot and cook until they are as soft and hard as you like, usually 3 minutes. Add a few drops of sesame oil before serving. Put the noodles into a bowl, add sliced hard-boiled eggs and cherry tomatoes on top, and a bowl of Korean-style soybean noodle soup with an attractive color, aroma, and flavor is completed. This meal only has 315 calories, which is equivalent to two-thirds of the calories of a spicy chicken drumstick, but it contains the carbohydrates, proteins, and vitamins needed by the human body. It is healthy and delicious!
