Dried Pollock and Seaweed Noodle Soup recipe - ingredients, nutrition and when to eat it
This comforting bowl pairs thin somyeon noodles with a clear, mild broth made with dried pollock and seaweed.
This comforting bowl pairs thin somyeon noodles with a clear, mild broth made with dried pollock and seaweed. The savory pollock and tender seaweed go well together, making it a lovely choice when you want an easy lunch or dinner at home.
Noodles · 20 minutes to cook
Nutrition (per 740.7g serving): 353.4 kcal · protein 23.1g · carbohydrate 49.1g · fat 5.9g · sodium 1581.5mg
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: Somyeon noodles can get soggy if simmered in the broth for too long, so boil them separately and combine them in the bowl.
Tips: If the shredded dried pollock is salty, start with just a little soy sauce and adjust the seasoning at the end.
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Ingredients (1 serving)
- Cooked somyeon noodles — 180 g
- Dried pollock strips — 20 g
- Dried seaweed — 3 g
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Water — 500 ml
- Green onion — 0.2 pc
- Ground black pepper — 0.1 tsp