Fish Cake Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm noodle soup combines thin noodles with fish cakes and anchovy broth. It’s ideal for a simple lunch or a chilly winter evening, with a mild broth and…
This warm noodle soup combines thin noodles with fish cakes and anchovy broth. It’s ideal for a simple lunch or a chilly winter evening, with a mild broth and pleasantly chewy noodles.
Street food · 20 minutes to cook
Nutrition (per 875.5g serving): 488.5 kcal · protein 24.1g · carbohydrate 80.6g · fat 7.5g · sodium 2276.3mg
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: Blanching the fish cakes once removes some surface oil and makes the broth cleaner.
Tips: Rinse the noodles in cold water after boiling so they stay chewy instead of becoming soft.
Tips: Pour the broth over the noodles while it’s piping hot so the soup stays warm longer.
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Ingredients (1 serving)
- Water — 500 ml
- Dried anchovies — 10 g
- Dried kelp — 5 g
- Korean radish — 60 g
- Fish cake — 90 g
- Thin wheat noodles — 180 g
- Green onion — 15 g
- Minced garlic — 4 g
- Soy sauce — 2 tsp
- Salt — 0.3 tsp