Wild Chive Doenjang Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle soup combines savory doenjang broth with the spring aroma of wild chives and somyeon.
This noodle soup combines savory doenjang broth with the spring aroma of wild chives and somyeon. The warm, salty broth pairs nicely with the chives’ peppery bite, making it a good choice for a spring lunch or a simple dinner.
Noodles · 20 minutes to cook
Nutrition (per 706g serving): 300.5 kcal · protein 13.7g · carbohydrate 55.3g · fat 2.6g · sodium 1124.1mg
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: Wild chives can lose their aroma if simmered too long, so add them at the end and cook briefly.
Tips: Doenjang varies in saltiness by brand. Start with a little, taste, then add more as needed.
Tips: Rinse the somyeon thoroughly in cold water to wash off excess starch and keep the broth clearer.
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Ingredients (1 serving)
- Boiled somyeon noodles — 180 g
- Wild chives — 35 g
- Doenjang — 1 Tbsp
- Dried anchovies — 5 pc
- Dried kelp — 1 piece
- Green onion — 10 g
- Garlic — 1 tsp
- Water — 450 ml