Soybean Paste Noodles recipe - ingredients, nutrition and when to eat it
Soybean paste noodles are warm noodles simmered with soybean paste, thin wheat noodles, and zucchini in an anchovy-and-kelp broth.
Soybean paste noodles are warm noodles simmered with soybean paste, thin wheat noodles, and zucchini in an anchovy-and-kelp broth. Their savory, comforting flavor makes them especially nice for a simple yet satisfying spring or autumn dinner.
Noodles · 25 minutes to cook
Nutrition (per 658g serving): 350.1 kcal · protein 16.9g · carbohydrate 63.6g · fat 2.9g · sodium 2039.4mg
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: The saltiness of soybean paste varies by brand, so start with 1 tablespoon and adjust the seasoning at the end.
Tips: Cook the thin wheat noodles separately rather than directly in the broth to keep it clear.
Tips: Use a little extra broth and add the noodles just before serving so they stay firm longer.
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Ingredients (1 serving)
- Water — 450 ml
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Doenjang (Korean soybean paste) — 1.3 Tbsp
- Dried thin wheat noodles — 70 g
- Korean zucchini — 0.3 pc
- Onion — 0.2 pc
- Green onion — 0.2 pc
- Garlic — 1 pc