Mille-Feuille Nabe, Using Only Saengsaeng Udon Liquid Soup Base But the Broth is Incredibly Delicious

Steps

1. 1

   Lay 200g of bean sprouts on the bottom of the pot

2. 2

   Alternate layers of baby cabbage and perilla leaves to make the mille-feuille nabe and arrange neatly in the pot

3. 3

   Place bok choy and mushrooms in the center

4. 4

   Mix 2 packets of Saengsaeng Udon liquid soup base and 2 tablespoons of sand lance fish sauce into 700ml of water and pour into the pot

5. 5

   Boil for 10 minutes to finish

6. 6

   After eating the ingredients, add udon noodles to make udon, and add 1 bowl of rice and 2 eggs to the remaining broth and sprinkle seaweed flakes to make egg porridge