Seaweed and Glass Noodle Soup recipe - ingredients, nutrition and when to eat it
This comforting noodle soup is made with seaweed and glass noodles simmered in a clear soup soy sauce broth.
This comforting noodle soup is made with seaweed and glass noodles simmered in a clear soup soy sauce broth. Soft glass noodles pair with the gentle taste of the sea from the seaweed, making each spoonful light and savory. It’s a lovely choice for lunch or dinner when you want something simple.
Noodles · 20 minutes to cook
Tips: Glass noodles cook at different speeds depending on how long they’ve been soaked, so taste one near the end and turn off the heat when it’s done.
Tips: Sautéing the seaweed in sesame oil first adds a nutty aroma to the broth.
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Ingredients (1 serving)
- Glass noodles — 50 g
- Dried seaweed — 5 g
- Dashi broth — 350 ml
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Scallions — 1 Tbsp
- Water — 250 ml