Korean Anchovy Broth Thin Noodle Soup
Anchovy somyeon is the noodle soup Korean families turn to when the kitchen has nothing special - dried anchovies, a strip of kelp, and a bundle of thin wheat noodles are all it takes. The broth is built by simmering dried anchovies and dashima in water for fifteen minutes, then straining for a clear, umami-rich liquid with a faint oceanic sweetness. Somyeon - hair-thin wheat noodles - cook in a separate pot to prevent their starch from clouding the broth, then are rinsed under cold water until the strands separate cleanly. The noodles sit in a bowl of the hot broth, topped with sliced scallion, a drop of sesame oil, and sometimes a sheet of toasted gim. The appeal lies in its restraint: no chili, no fermented paste, just clean anchovy flavor meeting springy noodles. Korean mothers have served this as a quick lunch for generations, and it remains comfort food in its most distilled form.
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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.
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