Banquet Noodle Soup Recipe

Ingredients Somen Noodles: 200g Eggs: 2 Anchovy Broth Ingredients Soup anchovies: 15–20 pieces Dried kelp: 2–3 sheets Water: 8 cups Sauce Soy sauce: 2 tbsp Plum extract: 1 tbsp Red pepper powder: 1 tbsp Toasted sesame seeds: 1 tbsp Green onion: ½ stalk, chopped Minced garlic: 1 tbsp Water: 1 tbsp *Garnish Ingredients Carrot: ¼ piece Zucchini: ⅓ piece Instructions 1. Making the Broth -Remove the heads and intestines from the anchovies, then microwave for about 30 seconds to reduce the fishy smell. -Add 8 cups of water and the anchovies to a pot and bring to a boil. -When it starts boiling, add the kelp, then simmer over medium-low heat for about 15 minutes (remove the kelp after 5 minutes). -After 10 more minutes, remove the anchovies and season the broth with salt. -Lightly beat the eggs and pour them into the broth, stirring to cook evenly. -Add 1 tablespoon of soy sauce to finish the broth seasoning. 2. Preparing the Garnish -Thinly slice the carrot and zucchini. -In a heated pan, add oil and a pinch of salt, then sauté the carrot and zucchini briefly. 3. Cooking the Somen Noodles -Boil somen noodles in boiling water for 3–4 minutes. -Rinse the noodles multiple times in cold water to remove excess starch and drain. 4. Assembling the Dish -Place the somen noodles in a bowl, then pour the broth over them. -Top with the sautéed carrot and zucchini as garnish. -Serve with the sauce on the side to adjust to taste.