korean

Anchovy Kelp Noodle Soup with Vegetables

Name: Anchovy Kelp Noodle Soup with Vegetables
Yield: 1 serving
Cuisine: korean
Ingredients: 95 g wheat noodles, dry; 18 g dried anchovies; 6 g dried kelp (dashima); 150 g potato, thinly sliced; 120 g zucchini, sliced; 25 g green onion, sliced; 16 g soy sauce; 10 g toasted sesame oil; 600 g water

This simmered dish pairs wheat noodles, dry with dried kelp, dried anchovies and potato, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

104 g Carbohydrates

15 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

95g wheat noodles, dry 333 kcal
18g dried anchovies 38 kcal
6g dried kelp (dashima) 16 kcal
150g potato, thinly sliced 116 kcal
120g zucchini, sliced 20 kcal
25g green onion, sliced 10 kcal
16g soy sauce 11 kcal
10g toasted sesame oil 88 kcal
600g water 0 kcal

Cooking instructions

dried anchoviesdried kelp (dashima)water
Bring water to a simmer in a pot. Add dried anchovies and dried kelp and simmer 10 minutes.
dried anchoviesdried kelp (dashima)
Remove anchovies and kelp, then return the stock to a simmer.
potato
Add potato and simmer 4 minutes until nearly tender.
zucchinisoy sauce
Add zucchini and soy sauce; simmer 2 minutes.
wheat noodles
Add the noodles and cook according to package timing until tender.
green oniontoasted sesame oil
Add green onion and sesame oil, simmer 30 seconds, then serve hot.