Last Updated on 2023-04-06 , 3:05 pm
In Singapore, there lies two groups of people: one who would always sip until the last drop of their instant noodles soup and one who wouldn’t even take a sip. If you belong to the latter, here’s one good news for you: the leftover soup can be used to make a delicious Japanese egg custard (chawanmushi)!
The best part about this is that all it takes is just a few minutes, and you’ll have your after-meal dessert.
If you’re not familiar with chawanmushi, this image should help.
The steps to have DIY your chawanmushi with leftover instant noodles soup is as easy as ABC.
Step A: Crack an egg into the leftover soup and stir well
Step B: Pour it into a mug
Step C: Microwave the mixture for about three minutes
And that’s it; you’d have this:
To those people who have never felt full after wolfing down two cup noodles: you’re most welcome!
*All images from en.rocketnews24.com unless otherwise stated
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