Steps

1. In a bowl, combine 500ml water, 2 tsp chicken bouillon powder, 1 tbsp potato starch, 1 tbsp soy sauce, and 1 tsp grated ginger. Mix well.
   🕒 00:47
2. In a separate bowl, crack 1 large egg and beat it lightly.
   🕒 00:54
3. Thinly slice 200g napa cabbage into 3-5mm strips.
   🕒 01:02
4. In a pot, add the sliced napa cabbage, 1 tsp sesame oil, and a pinch of salt. Stir and sauté over medium heat. (Key Tip: Adding salt here helps the cabbage release moisture, shortening the cooking time.)
   🕒 01:10
5. Once the napa cabbage has softened and the core becomes translucent, turn off the heat.
   🕒 01:47
6. Stir the seasoning mixture again and pour it into the pot.
   🕒 01:52
7. Place the pot over medium to medium-high heat and cook until it thickens. (Key Tip: The potato starch will naturally thicken the broth.)
   🕒 02:02
8. Once thickened, bring the soup to a boil over high heat.
   🕒 02:20
9. When the soup is boiling, gently pour in the beaten egg and immediately turn off the heat. (Key Tip: Adding the egg after boiling creates a fluffy and delicious texture.)
   🕒 02:27
10. Stir gently to combine everything and complete the soup.
    🕒 02:33
11. Prepare the udon noodles by microwaving them for the specified time or by boiling them.
    🕒 02:53
12. Place the prepared udon noodles in a serving bowl and ladle the finished soup over them.
    🕒 03:03
13. Garnish the center with scallions.
    🕒 03:13