Anchovy and Seaweed Noodle Soup recipe - ingredients, nutrition and when to eat it
This light noodle soup is made with somyeon (thin wheat noodles) in anchovy broth, topped with crumbled seaweed and green onion.
This light noodle soup is made with somyeon (thin wheat noodles) in anchovy broth, topped with crumbled seaweed and green onion. The warm broth and nutty aroma of the seaweed make it a lovely lunch or light dinner.
Noodles · 20 minutes to cook
Nutrition (per 662g serving): 272.9 kcal · protein 14.4g · carbohydrate 50.2g · fat 1.5g · sodium 678.4mg
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: Toast the dried anchovies in a dry pan for about a minute before simmering to mellow their fishy smell and bring out their savory flavor.
Tips: After cooking, rinse the somyeon well in cold water to keep the noodles from sticking together.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Dried anchovies — 10 g
- Kelp — 5 g
- Gim (Korean seaweed) — 2 g
- Green onion — 10 g
- Soy sauce — 1 tsp
- Water — 450 ml