Mushroom and Doenjang Buckwheat Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm bowl of mushroom and buckwheat noodles is served in a savory doenjang broth.
This warm bowl of mushroom and buckwheat noodles is served in a savory doenjang broth. The mushrooms’ mellow umami pairs well with buckwheat’s clean, earthy flavor, making it a good choice for lunch or dinner on a cool day.
Noodles · 20 minutes to cook
Tips: Whisk the doenjang into the stock with a sieve or spoon so it blends evenly into the broth.
Tips: Add the cooked buckwheat noodles at the end and warm them briefly to keep them from getting too soft.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Mushrooms — 100 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dashi stock — 350 ml
- Scallions — 15 g
- Garlic — 1 tsp
- Sesame oil — 1 tsp