Fish Cake Skewer Noodle Soup recipe - ingredients, nutrition and when to eat it
Fish cake skewer noodle soup is made with somyeon and fish cake skewers simmered in warm anchovy broth.
Fish cake skewer noodle soup is made with somyeon and fish cake skewers simmered in warm anchovy broth. The light broth pairs well with the savory flavor of the fish cakes, making it a comforting lunch on a cold day or an easy dinner.
Noodles · 20 minutes to cook
Nutrition (per 813.5g serving): 485 kcal · protein 22.8g · carbohydrate 79.6g · fat 7.9g · sodium 1580.7mg
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: Cook the somyeon ahead and rinse it under cold water to keep the broth clear.
Tips: Fish cakes can make the broth salty if simmered too long, so adjust the seasoning after adding them.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Fish cake — 2 pc
- Dried anchovies — 8 g
- Kombu — 5 g
- Scallion — 15 g
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 500 ml