Garlic Scape and Anchovy Noodle Soup recipe - ingredients, nutrition and when to eat it
Thin wheat noodles served in anchovy broth with crisp garlic scapes. The mild, savory broth pairs well with the fresh aroma of garlic scapes, making this an…
Thin wheat noodles served in anchovy broth with crisp garlic scapes. The mild, savory broth pairs well with the fresh aroma of garlic scapes, making this an easy lunch for early summer.
Noodles · 20 minutes to cook
Nutrition (per 657.5g serving): 379.6 kcal · protein 15.5g · carbohydrate 72g · fat 2.1g · sodium 2256.1mg
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: After boiling the thin noodles, rinse them thoroughly in cold water while gently rubbing them to wash away excess starch and keep the broth clear.
Tips: To keep the garlic scapes crisp, add them to the broth near the end and cook for just 1–2 minutes.
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Ingredients (1 serving)
- Dried thin wheat noodles — 90 g
- Dried anchovies — 8 g
- Garlic scapes — 40 g
- Kelp — 4 g
- Green onion — 10 g
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 500 ml