Rice Cake and Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm bowl simmers chewy rice cakes and soft thin wheat noodles together in anchovy broth.
This warm bowl simmers chewy rice cakes and soft thin wheat noodles together in anchovy broth. Add seaweed and egg for a simple lunch or dinner with a light, savory broth.
Noodles · 20 minutes to cook
Nutrition (per 779.3g serving): 454.9 kcal · protein 20.3g · carbohydrate 76.4g · fat 7.2g · sodium 1287.4mg
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: Rice cakes and thin noodles can get mushy if cooked too long, so add them at the end and cook briefly.
Tips: If the rice cakes are frozen, soak them in cold water briefly to rinse off the surface ice before adding them to the broth.
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Ingredients (1 serving)
- Sliced rice cakes for tteokguk — 100 g
- Boiled somyeon (thin wheat noodles) — 0.7 cup
- Dried anchovies — 8 g
- Water — 500 ml
- Egg — 1 pc
- Green onion — 0.2 pc
- Soy sauce — 0.5 Tbsp
- Roasted seaweed — 1 sheet
- Sesame oil — 0.3 tsp
- Salt — 0.5 g