Soy Sauce Fish Cake Noodle Soup recipe - ingredients, nutrition and when to eat it
This bowl pairs thin wheat noodles and fish cakes in a warm broth seasoned with soy sauce. The mild noodles go well with the savory broth and chewy fish cakes.
This bowl pairs thin wheat noodles and fish cakes in a warm broth seasoned with soy sauce. The mild noodles go well with the savory broth and chewy fish cakes. It’s just right when the weather is chilly or you want a quick, satisfying lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 694g serving): 492.2 kcal · protein 22.1g · carbohydrate 84.7g · fat 6.1g · sodium 2877.3mg
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 thin wheat noodles thoroughly in cold water after boiling to keep them from sticking together.
Tips: Fish cakes vary in saltiness, so taste the broth before adjusting the amount of soy sauce.
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Ingredients (1 serving)
- Dried somyeon (thin wheat noodles) — 80 g
- Fish cake — 70 g
- Dried anchovies — 8 g
- Kombu — 3 g
- Soy sauce — 1 Tbsp
- Green onion — 15 g
- Garlic — 1 clove
- Water — 500 ml