Oyster Noodle Soup recipe - ingredients, nutrition and when to eat it
Oyster Noodle Soup is a warm noodle dish made with oysters and noodles in a clear anchovy-and-kelp broth.
Oyster Noodle Soup is a warm noodle dish made with oysters and noodles in a clear anchovy-and-kelp broth. It is especially comforting on a winter lunch or dinner when you are craving a clean, refreshing broth.
Noodles · 25 minutes to cook
Nutrition (per 707g serving): 346.2 kcal · protein 20.8g · carbohydrate 55.4g · fat 3.2g · sodium 1598.8mg
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: Oysters can shrink and become tough if overcooked, so add them at the end.
Tips: Cook the noodles separately and rinse them once in cold water to keep the broth clearer.
Tips: Handle the oysters gently with your fingertips when rinsing them so the flesh does not break apart.
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Ingredients (1 serving)
- Water — 2 cup
- Dried anchovies — 5 pc
- Kelp — 1 sheet
- Oysters — 80 g
- Boiled wheat noodles and somyeon — 180 g
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Soy sauce — 0.5 Tbsp
- Salt — 0.2 tsp