Eotang Noodle Soup (freshwater fish noodle soup) recipe - ingredients, nutrition and when to eat it
Eotang Noodle Soup is made by simmering freshwater fish, seasoning the broth with doenjang and red pepper flakes, and serving it with noodles.
Eotang Noodle Soup is made by simmering freshwater fish, seasoning the broth with doenjang and red pepper flakes, and serving it with noodles. Its savory, spicy broth is comforting and filling, making it just right for a warm lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 896g serving): 459.6 kcal · protein 27g · carbohydrate 60.9g · fat 11.4g · sodium 2061mg
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: Strain the loach finely through a sieve and mix it into the broth for a thicker, smoother texture.
Tips: Cook the somyeon separately, rinse it, and add it to the bowl so it does not become too soft.
Tips: Add perilla seed powder at the end to preserve its distinct nutty aroma.
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Ingredients (1 serving)
- Loach — 80 g
- Cooked somyeon (thin wheat noodles) — 180 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Perilla seed powder — 1 Tbsp
- Garlic chives — 30 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Korean chili flakes — 1 Tbsp
- Ginger — 5 g
- Water — 500 ml
- Salt — 1 tsp