Seaweed Korean Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm noodle soup is made with thin wheat noodles and zucchini in anchovy broth, topped with crumbled seaweed.
This warm noodle soup is made with thin wheat noodles and zucchini in anchovy broth, topped with crumbled seaweed. The light broth and savory seaweed make it an easy meal to enjoy for lunch or dinner.
Noodles · 20 minutes to cook
Nutrition (per 791.5g serving): 310.5 kcal · protein 16.8g · carbohydrate 52.2g · fat 3.5g · sodium 852.1mg
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: Rinse the thin wheat noodles thoroughly in cold water after boiling so the broth stays clear.
Tips: Add the crumbled seaweed just before serving to preserve its aroma and crisp texture.
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Ingredients (1 serving)
- Boiled Thin Wheat Noodles — 180 g
- Dried Anchovies — 8 g
- Kelp — 3 g
- Korean Zucchini — 0.3 pc
- Crushed Roasted Seaweed — 2 g
- Egg — 0.5 pc
- Green Onion — 0.1 pc
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 500 ml