Soybean Paste Knife-Cut Noodle Soup recipe - ingredients, nutrition and when to eat it
This home-style noodle soup is made with savory soybean paste broth, chewy knife-cut noodles, potato, and zucchini.
This home-style noodle soup is made with savory soybean paste broth, chewy knife-cut noodles, potato, and zucchini. It’s just right for lunch or dinner when you want a warm, comforting bowl.
Noodles · 30 minutes to cook
Nutrition (per 978g serving): 474 kcal · protein 20.3g · carbohydrate 90.4g · fat 3.4g · sodium 1612.8mg
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: Soybean paste can lose some of its aroma if boiled hard for too long, so dissolve it into the broth midway through cooking.
Tips: The starch on knife-cut noodles thickens the broth. For a clearer soup, rinse the noodles once separately before adding them.
Tips: Cut the potatoes into pieces about 1.5 cm wide so they don’t take too long to cook.
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Ingredients (1 serving)
- Water — 500 ml
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Doenjang — 1.5 Tbsp
- Potato — 0.5 pc
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Garlic — 1 tsp
- Cooked knife-cut noodles — 220 g
- Green onions — 0.3 pc
- Green chili pepper — 0.5 pc