Mushroom Kalguksu (mushroom noodle soup) recipe - ingredients, nutrition and when to eat it
This noodle soup is made by simmering assorted mushrooms and vegetables in an anchovy-and-kelp broth, then adding knife-cut noodles.
This noodle soup is made by simmering assorted mushrooms and vegetables in an anchovy-and-kelp broth, then adding knife-cut noodles. The chewy noodles pair well with the clean, fragrant broth, making it a good choice for a warming lunch or light dinner.
Noodles · 25 minutes to cook
Nutrition (per 865.8g serving): 341.5 kcal · protein 17.6g · carbohydrate 69.5g · fat 1.6g · sodium 1349.6mg
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: Tear the mushrooms along their grain or slice them thickly by type to bring out their texture.
Tips: Rinsing the boiled noodles separately keeps the broth clearer and lighter.
Tips: Taste the broth again after adding the noodles and adjust the seasoning.
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Ingredients (1 serving)
- Water — 400 ml
- Dried anchovies — 8 g
- Kelp — 5 g
- Assorted mushrooms — 150 g
- Zucchini — 50 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 1 pc
- Boiled knife-cut noodles — 180 g
- Soy sauce — 0.5 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 1 pinch