Anchovy Broth Noodle Soup recipe - ingredients, nutrition and when to eat it
Thin wheat noodles in a clear anchovy broth, topped with kimchi and crushed seaweed.
Thin wheat noodles in a clear anchovy broth, topped with kimchi and crushed seaweed. The mild broth and tangy kimchi come together in a bowl that’s great for lunch or an easy dinner.
Seafood · 25 minutes to cook
Tips: Anchovies can turn bitter if simmered too long, so steep them for about 10 minutes.
Tips: Rinse the cooked noodles thoroughly in cold water so they’re less sticky.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Dried anchovies — 10 g
- Water — 500 ml
- Napa cabbage kimchi — 40 g
- Crumbled seaweed — 2 g
- Green onion — 10 g
- Soy sauce — 1 tsp
- Sesame seeds — 1 tsp