Dried Pollock and Bean Sprout Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle soup combines noodles with a clear broth simmered with dried pollock and bean sprouts.
This noodle soup combines noodles with a clear broth simmered with dried pollock and bean sprouts. The savory pollock and crisp sprouts make it refreshing and satisfying. It’s a lovely choice for a warm lunch or dinner.
Noodles · 25 minutes to cook
Nutrition (per 904.5g serving): 360 kcal · protein 26.1g · carbohydrate 50.4g · fat 4.7g · sodium 2093.7mg
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: If you lift the lid while cooking the bean sprouts, they can develop a fishy smell. Keep the lid on while they simmer, or leave it off from the start.
Tips: Noodles can get soggy if they sit in the broth too long, so place them in a bowl and pour the broth over just before serving.
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Ingredients (1 serving)
- Dried pollock strips — 20 g
- Soybean sprouts — 1 handful
- Cooked somyeon noodles — 1 serving
- Water — 600 ml
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Sesame oil — 0.5 tsp
- Salt — 0.5 tsp