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Japanese Glass Noodle Soup
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Ingredients
- Eggs2 large eggs (50 g each w/o shell)
- green onions2 green onions/scallions
- Medium-firm Tofu3.5 oz (¼ block)
- Dried Wakame Seaweed2 Tbsp
- toasted sesame oil2 tsp
- Chicken stock2 cups (use vegetable stock for vegan/vegetarian)
- Water2 cups
- Soy sauce1½ Tbsp (use gluten-free soy sauce for GF)
- kosher salt1 tsp
- white pepper powder¼ tsp
- Dried Glass Noodles1 oz
- Toasted White Sesame Seeds2 tsp
Allergens (inferred from ingredient names): cereals_gluten, eggs, sesame, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 210, protein 12, fat 11, carbs 20, fiber 3, sugar 3
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: justonecookbook.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed