I guess during pandemic everyone of us has stored some dried food at home. Cup noodles is of course a must-have item. In this evening I went home late and there’s only cup noodles at home. Instead of feeling sad, I actually made the meal enjoyable by eating the cup noodles as main dish and use the soup leftover for making a Japanese Cup Noodles Chawanmushi. Let’s see how I did it.
杯麵茶碗蒸 Cup Noodles Chawanmushi
Many recipes online teach us to make it by microwave oven. That would be convenient but for better texture, it’s best to make it by steaming. Even if we’re broke we cannot compromise the enjoyment right?
完美蒸水蛋第一秘訣 Number 1 Secret of Making Perfect Steamed Eggs
This is in Hokkaido miso shrimp flavour which is ideal for making this Japanese Chawanmushi
First step, eat your noodles
Hey leave me alone Inky
Don’t waste any drop of the soup leftover. Crack an egg and pour into the soup
Pour the mixture into a bowl. Cover it with plastic wrap and steam it on high heat for 10 mins
Make sure you steam the egg instead of using microwave oven. The texture will then be as silky as what you see here
hmmmm what a nice supper
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