Kimchi and Tuna Noodle Soup recipe - ingredients, nutrition and when to eat it
This spicy noodle soup brings together the tangy flavor of kimchi and the savory depth of tuna.
This spicy noodle soup brings together the tangy flavor of kimchi and the savory depth of tuna. Warm broth and chewy somyeon make it ideal for a busy-day dinner or simple lunch.
Noodles · 20 minutes to cook
Nutrition (per 791g serving): 504.9 kcal · protein 31.8g · carbohydrate 84.5g · fat 2.6g · sodium 2452.2mg
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: Rather than adding the somyeon directly to the broth, boil and rinse it separately to keep the broth clearer and the noodles neat.
Tips: Tuna can become dry if simmered too long, so add it during the final 2 minutes.
Tips: Adjust the red pepper flakes and soy sauce gradually according to how fermented the kimchi is.
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Ingredients (1 serving)
- Dried somyeon (thin wheat noodles) — 100 g
- Napa cabbage kimchi — 80 g
- Canned tuna — 70 g
- Dried anchovies — 8 g
- Water — 500 ml
- Green onion — 20 g
- Garlic — 1 pc
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp