Salted Noodle Soup recipe - ingredients, nutrition and when to eat it
This simple noodle dish features somyeon in a clear, lightly salted broth, topped with roasted seaweed flakes and green onions.
This simple noodle dish features somyeon in a clear, lightly salted broth, topped with roasted seaweed flakes and green onions. It is light and delicate for lunch or a late dinner when you do not want anything heavy.
Noodles · 15 minutes to cook
Nutrition (per 618g serving): 381.5 kcal · protein 11.6g · carbohydrate 78.7g · fat 1.4g · sodium 1951.2mg
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: Rinse the somyeon in cold water immediately after cooking to help keep the broth clear.
Tips: Add the roasted seaweed flakes just before eating so their crisp aroma stays fresh.
Tips: The broth should taste slightly light after the somyeon is added, as the noodles will absorb some seasoning.
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Ingredients (1 serving)
- Dried somyeon (thin wheat noodles) — 100 g
- Water — 500 ml
- Kelp — 5 g
- Salt — 0.3 tsp
- Roasted seaweed — 1 g
- Green onion — 10 g