Green Laver and Oyster Noodle Soup recipe - ingredients, nutrition and when to eat it
This winter dish features noodles in a gentle broth simmered with green laver and oysters.
This winter dish features noodles in a gentle broth simmered with green laver and oysters. Its subtle sea aroma and delicate oyster flavor make it a lovely choice for a quiet dinner.
Noodles · 25 minutes to cook
Nutrition (per 844.5g serving): 395.6 kcal · protein 25.6g · carbohydrate 62.3g · fat 6.2g · sodium 1466.6mg
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: Green laver can lose some of its aroma if boiled too long, so add it near the end.
Tips: Oysters break easily when stirred too vigorously, so mix them gently with a ladle.
Tips: Rinse the cooked noodles in cold water, then briefly warm them in hot water so they do not cool the broth.
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Ingredients (1 serving)
- Boiled wheat noodles or somyeon — 180 g
- Oysters — 100 g
- Maesaengi (Korean green laver) — 80 g
- Water — 450 ml
- Kelp — 5 g
- Dried anchovies — 8 g
- Garlic — 1 pc
- Green onion — 10 g
- Fish sauce — 1 tsp
- Salt — 0.3 tsp