korean

Anchovy Broth Knife Cut Noodle Soup

Name: Anchovy Broth Knife Cut Noodle Soup
Yield: 1 serving
Cuisine: korean
Ingredients: 120 g knife-cut wheat noodles, fresh or dried; 650 g water; 18 g dried anchovies; 4 g dried kelp (dashima); 120 g zucchini, matchsticks; 8 g garlic, minced; 10 g soy sauce; 2 g salt; 50 g egg; 6 g toasted sesame oil; 20 g green onion, sliced

This simmered dish pairs knife-cut wheat noodles, fresh or dried with dried anchovies, dried kelp and zucchini, matchsticks. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

98 g Carbohydrates

16 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g knife-cut wheat noodles, fresh or dried 420 kcal
650g water 0 kcal
18g dried anchovies 38 kcal
4g dried kelp (dashima) 11 kcal
120g zucchini, matchsticks 20 kcal
8g garlic, minced 12 kcal
10g soy sauce 7 kcal
2g salt 0 kcal
50g egg 72 kcal
6g toasted sesame oil 53 kcal
20g green onion, sliced 8 kcal

Cooking instructions

waterdried anchoviesdried kelp (dashima)
Make the broth: simmer water with dried anchovies and dried kelp for 10 minutes; remove and discard anchovies and kelp.
zucchinigarlicsoy saucesalt
Add zucchini and simmer 3 minutes. Add garlic and season the broth with soy sauce and salt.
knife-cut wheat noodles
Add knife-cut noodles and cook according to package directions (usually 4 to 6 minutes) until tender.
eggtoasted sesame oilgreen onion
Crack in the egg and gently stir once or twice to create ribbons. Ladle into a bowl, drizzle sesame oil, and top with green onion.