Freshwater Fish Noodle Soup recipe - ingredients, nutrition and when to eat it
A regional dish from Chungcheong Province made by simmering freshwater fish until tender, flaking the meat, and serving it with thin noodles.
A regional dish from Chungcheong Province made by simmering freshwater fish until tender, flaking the meat, and serving it with thin noodles. The mild, savory broth and fish make it a comforting lunch or hearty dinner.
Noodles · 70 minutes to cook
Nutrition (per 1017.5g serving): 451.3 kcal · protein 30.1g · carbohydrate 55.1g · fat 10.8g · sodium 1446.1mg
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: Strain the fish meat once more through a sieve for a smoother, easier-to-eat broth.
Tips: Thin noodles can become soggy if left in the broth too long, so boil them separately, rinse them in cold water, and add them just before serving.
Tips: Skim off the foam that rises to the surface early on for a cleaner-tasting broth.
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Ingredients (1 serving)
- Loach — 120 g
- Boiled milmyeon or somyeon noodles — 180 g
- Radish — 50 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Korean red pepper flakes — 3 g
- Doenjang — 8 g
- Soy sauce — 5 ml
- Salt — 1.5 g
- Water — 600 ml