Soft Tofu and Perilla Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This one-bowl dish features kalguksu noodles in a savory broth enriched with soft tofu and perilla seed powder.
This one-bowl dish features kalguksu noodles in a savory broth enriched with soft tofu and perilla seed powder. The noodles are chewy and the tofu is silky, making it a comforting lunch or dinner on a chilly day.
Noodles · 20 minutes to cook
Nutrition (per 821g serving): 422.6 kcal · protein 21.4g · carbohydrate 65.4g · fat 8.4g · sodium 520.3mg
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: Rather than adding the perilla seed powder straight to the broth, stir it into a little broth in a ladle first to help prevent lumps.
Tips: The noodles absorb plenty of broth, so add them just before serving and cook until tender.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 180 g
- Soft tofu — 150 g
- Perilla seed powder — 2 Tbsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Green onion — 15 g
- Garlic — 1 clove
- Salt — 1 g
- Water — 450 ml