Anchovy Broth Thin Noodle Soup
Thin wheat noodles in a light anchovy-kelp broth. Simple, clean, and deeply satisfying — the everyday noodle of Korean home cooking.
Instructions
- 1
Simmer anchovies and kelp in 1.2L water for 15 minutes, then remove.
- 2
Boil noodles 3 minutes, then rinse under cold water.
- 3
Season the stock with soup soy sauce and salt.
- 4
Place noodles in a bowl and pour hot broth over.
- 5
Top with green onion, roasted seaweed, and sesame oil.
Nutrition (per serving)
Adjust Servings
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