Fish Cake and Kimchi Noodle Soup recipe - ingredients, nutrition and when to eat it
Fish Cake and Kimchi Noodle Soup is a warm Korean street-food dish with thin wheat noodles in anchovy broth, topped with kimchi and fish cakes.
Fish Cake and Kimchi Noodle Soup is a warm Korean street-food dish with thin wheat noodles in anchovy broth, topped with kimchi and fish cakes. The tangy heat of the kimchi pairs with the savory fish cakes, making it a great choice for lunch or a quick dinner.
Street food · 20 minutes to cook
Tips: If the kimchi is very ripe or salty, use a little less and adjust the broth seasoning at the end.
Tips: Rinse the noodles in cold water so they’re less sticky and the broth stays clear.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Fish cakes — 60 g
- Napa cabbage kimchi — 60 g
- Dried anchovies — 8 g
- Kelp — 3 g
- Scallions — 10 g
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Water — 500 ml