Creamy Corn Silken Tofu Egg Noodles

Ingredients

• 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

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Steps

1. 01

   Boil the egg noodles.

2. 02

   Halve the corn and cut the kernels off the cob.

3. 03

   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. 04

   In a blender, combine 200g silken tofu with the corn kernels from step 2 and the broth, and blend until smooth.

5. 05

   Add a pinch of salt (or to taste) and mix well.

6. 06

   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.