Tofu Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This warm noodle soup is made with anchovy broth, knife-cut noodles, tofu, and zucchini.
This warm noodle soup is made with anchovy broth, knife-cut noodles, tofu, and zucchini. Soft tofu and chewy noodles go well with the light broth, making it a satisfying lunch or dinner.
Noodles · 25 minutes to cook
Nutrition (per 874.5g serving): 388.3 kcal · protein 21.4g · carbohydrate 61.5g · fat 5.9g · sodium 784mg
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: Rinsing the boiled noodles once can help keep the broth from getting too cloudy.
Tips: Tofu breaks apart easily, so after adding it, avoid stirring vigorously with a ladle and gently shake the pot instead.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked kalguksu noodles — 180 g
- Tofu — 100 g
- Zucchini — 60 g
- Dried anchovies — 8 g
- Kelp — 3 g
- Green onion — 15 g
- Garlic — 3 g
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 500 ml