Steps

1. Boil and thinly slice okra (4-5 pods).
   🕒 02:16
2. Lightly beat 1 egg.
   🕒 02:22
3. In a pot, combine 400ml water and 1 can of canned scallops (with liquid), and bring to a boil over high heat.
   🕒 03:08
4. Once boiling, reduce heat to medium.
   🕒 03:49
5. Add 1 tsp chicken soup stock granules to the soup.
   🕒 03:53
6. Taste and adjust seasoning with a pinch of salt until it's slightly stronger than a clear soup. (Key Tip!) Adjusting the flavor to be slightly stronger than a clear soup ensures the taste is perfect when combined with the noodles.
   🕒 04:34
7. Warm the serving bowl in hot water.
   🕒 04:46
8. In the warmed bowl, generously add black pepper (to taste) and mix with 1 1/2 tbsp vinegar.
   🕒 05:08
9. Bring a large pot of water to a boil and cook 100g udon noodles according to package directions for about 3 minutes.
   🕒 05:45
10. While the udon is cooking, add the sliced okra to the soup and bring to a brief boil.
    🕒 06:25
11. Once boiling, drizzle in the beaten egg and turn off the heat once the egg floats and cooks into fluffy strands.
    🕒 06:47
12. Skim off any scum from the surface and add 1 tsp sesame oil.
    🕒 07:14
13. Pour the soup over the warm bowl containing vinegar and pepper.
    🕒 07:39
14. Add the cooked udon noodles to the bowl.
    🕒 08:06
15. Finish with a drizzle of soy sauce (to taste) and serve.
    🕒 08:16