Mushroom and Silken Tofu Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This hearty bowl is made by simmering chewy knife-cut noodles with mushrooms and silken tofu in a spicy broth.
This hearty bowl is made by simmering chewy knife-cut noodles with mushrooms and silken tofu in a spicy broth. The soft tofu and savory mushrooms go especially well with a chilly evening.
Noodles · 25 minutes to cook
Tips: Fresh or undercooked noodles can make the broth cloudy and thick. Boil and rinse the noodles separately before adding them for a clearer broth.
Tips: Silken tofu can break apart if stirred often, so add it at the end and simmer gently.
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Ingredients (1 serving)
- Boiled Knife-Cut Noodles — 180 g
- Silken Tofu — 150 g
- Mushrooms — 80 g
- Dashi Stock — 350 ml
- Korean Zucchini — 40 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Sesame oil — 0.5 tsp