Creamy Corn Silken Tofu Egg Noodles

20260607, #BreakfastDiary 1741, 19°C/cloudy June, the season of Chodang sweet corn, has arrived. Consommé-flavored, about 650kcal, Creamy Corn Silken Tofu Egg Noodles.

1 serving egg noodles, 1 ear Chodang sweet corn, 2 (red crab) stock coins, 3 shrimp, 200g silken tofu, fried shallots, a little olive oil

1. Boil the egg noodles. 2. Halve the corn and cut the kernels off the cob. 3. Pour 300ml water into a pot, add the corn kernels and cob along with 2 red crab stock coins, and simmer. Boil the shrimp in the same pot. (Let the boiled corn cool slightly.) 4. In a blender, combine 200g silken tofu with the corn kernels from step 2 and the broth, and blend until smooth. 5. Add a pinch of salt (or to taste) and mix well. 6. Place the egg noodles and shrimp in a bowl, pour over the broth from step 5, top with fried shallots, and add a little olive oil.

Inspired by @gerrad_park