3-Minute Tofu Somyeon

20251015 #breakfastdiary day 1533, 16°C/cloudy, 20min/exercise (M) As I move the imagined recipe from my notes into reality, the second breakfast begins. This is when I actually prep and cook the ingredients according to what I wrote down, and taste the result. Unfortunately, it never turns out exactly as noted. The vegetable I meant to boil ends up blanched in hot water for one reason or another, and whether because of that or because it wasn't in the steamer long enough, once it's cooked it loses its shape and dissolves. So I chop it up and use it as a topping instead. Some days I taste it and it's too salty, so I add a little water and taste again — now it's too bland. No, not quite that either — it's some weird, indescribable flavor. There's no time to start over from scratch, so I fix it with 1t chicken stock. An all-purpose cheat code. Of course, the deep flavor of the original ingredients is gone. It ends up tasting like broccoli eaten just for the chojang sauce, but it can't be helped. Anyway, that's how I end up eating breakfast twice in one day. (Najoshik, 'Breakfast Is Basically Three Times a Day' from Everyday Breakfast) ☝️ Yesterday's freshly published episode (click the profile link~) I made it with the recipe below but it didn't taste right — (everyone's palate differs, but) if I get the chance to make it again, I'll adjust it like this: 1 serving somyeon, 2T mashed tofu, 1t red chili flakes, 1T tsuyu, 2T fish sauce, 1T scallion, 1t sesame oil, and only 2.5 cups water, put all the ingredients in a bowl, microwave for 3 minutes, and done — approx. 267kcal 3-minute tofu somyeon

1 serving somyeon (thin wheat noodles), 2T mashed tofu, 1T red chili flakes, 1T soy sauce, 1T fish sauce, 1T scallion

1. In a bowl, add the somyeon, 1T mashed tofu, 1T red chili flakes, 1T soy sauce, 1T fish sauce, 1T scallion, and 3 cups boiling water, and microwave for 3 minutes. 2. Done

Inspired by @6oclock_chef