Eel Noodle Soup recipe - ingredients, nutrition and when to eat it
Eel noodle soup is a hearty bowl of chewy noodles in a rich, savory eel broth. Its deep umami flavor and gentle spiciness make it a good choice for a summer…
Eel noodle soup is a hearty bowl of chewy noodles in a rich, savory eel broth. Its deep umami flavor and gentle spiciness make it a good choice for a summer day or for lunch or dinner when you want something sustaining.
Noodles · 35 minutes to cook
Nutrition (per 914g serving): 545.8 kcal · protein 36.2g · carbohydrate 61.1g · fat 16.1g · sodium 2129.8mg
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: Keep the heat at medium-low, as boiling the eel too vigorously can break up the meat.
Tips: Warm the noodles separately instead of boiling them in the broth for too long, so the broth stays clear.
Tips: Add the gochujang little by little, tasting the broth as you go.
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Ingredients (1 serving)
- Eel — 120 g
- Boiled milmyeon or somyeon noodles — 180 g
- Water — 500 ml
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Onion — 40 g
- Garlic — 6 g
- Ginger — 5 g
- Green onion — 15 g
- Soy sauce — 15 g
- Gochujang — 15 g
- Sesame oil — 5 g