Perilla Seed and Anchovy Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm noodle soup is made with a clear anchovy broth stirred with ground perilla seeds.
This warm noodle soup is made with a clear anchovy broth stirred with ground perilla seeds. The nutty aroma of perilla seeds pairs with the anchovies’ clean, savory flavor, making it a lovely lunch or dinner on a cold day.
Noodles · 25 minutes to cook
Nutrition (per 653g serving): 483.4 kcal · protein 20.8g · carbohydrate 84.3g · fat 6.3g · sodium 2156.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Remove the anchovy guts and toast them in a dry pan for 1 minute to reduce their fishy smell.
Tips: Stir the perilla seed powder straight into the broth and avoid boiling it for too long to preserve its nutty aroma.
Tips: Cook the noodles separately and rinse them in cold water to keep the broth clearer.
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Ingredients (1 serving)
- Dried somyeon noodles — 100 g
- Dried anchovies — 10 g
- Perilla seed powder — 2 Tbsp
- Dried kelp — 5 g
- Green onion — 15 g
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Salt — 1 g
- Water — 500 ml