Dried Pollock Hangover Noodle Soup recipe - ingredients, nutrition and when to eat it
This hearty noodle soup is made by simmering dried pollock and radish in a clear broth, then adding thin wheat noodles.
This hearty noodle soup is made by simmering dried pollock and radish in a clear broth, then adding thin wheat noodles. The light, refreshing broth takes on the savory depth of the pollock, making it a good fit for lunch or dinner on a cold day.
Noodles · 25 minutes to cook
Nutrition (per 773g serving): 339 kcal · protein 25.4g · carbohydrate 43.5g · fat 6g · sodium 634.2mg
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: Cook the thin wheat noodles separately and rinse them under cold water so the broth stays clear.
Tips: Keep the heat at medium when stir-frying the shredded dried pollock so it doesn't burn, then add water when the radish starts to turn translucent.
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Ingredients (1 serving)
- Shredded dried pollock — 25 g
- Daikon radish — 70 g
- Cooked somyeon noodles — 150 g
- Green onion — 0.3 pc
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 500 ml
- Ground black pepper — 0.2 tsp