Fermented Soybean Paste Noodle Soup
Knife-cut noodles in a deeply savory fermented soybean broth with zucchini and mushrooms. A comforting, rustic Korean noodle soup.
Instructions
- 1
Bring anchovy stock to a boil, then strain and dissolve doenjang into the stock.
- 2
Slice zucchini into half-moons, slice mushrooms, and cube tofu.
- 3
Add vegetables and tofu to the broth and boil 5 minutes.
- 4
Add noodles and minced garlic, boil 6~8 minutes until noodles are cooked.
- 5
Top with green onion and serve.
Nutrition (per serving)
Adjust Servings
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