Korean Clear Noodle Soup (Anchovy Broth Somyeon)

Name: Korean Clear Noodle Soup (Anchovy Broth Somyeon)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: korean
Ingredients: somyeon noodles 200 g; dried anchovies 30 g; kelp 10 g; water 1200 ml; green onion 1 stalk; dried seaweed flakes 2 tbsp; sesame seeds 1 tbsp; salt 0.5 tsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Dried anchovies and kelp make a clear, light broth for thin somyeon noodles, served warm or chilled as a summer meal.

Toasting the cleaned anchovies in a dry pan before simmering takes the fishy edge off and adds a faint nuttiness. Skimming the foam keeps the broth clear, and rubbing the cooked noodles under cold water until it runs clean keeps them springy and stops starch from clouding the bowl. Seaweed flakes, sesame, and green onion are all it needs on top.

Ingredients

servings

IngredientAmount

green onion1 stalk

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Instructions

6 steps

1

Remove the heads and innards from 30 g dried anchovies.

Toast them in a dry pan over medium heat for about 2 minutes, just until nutty and fragrant, which helps reduce fishiness before simmering.
2

Put the toasted anchovies, 10 g kelp, and part of the green onion in 1200 ml water.

Simmer over medium heat for about 15 minutes, skimming foam as it appears so the broth stays clean and clear.
3

Strain out the broth ingredients and season the liquid with 0.5 tsp salt.

For a cold serving, let it cool briefly at room temperature, then chill it well in the refrigerator so the flavor stays refreshing.
4

Cook 200 g somyeon in rapidly boiling water, stirring soon after adding so the strands do not stick.

Drain as soon as the noodles look slightly translucent and feel springy, before they turn soft.
5

Rinse the cooked noodles several times in cold water, rubbing them gently between your hands to remove surface starch.

When the rinse water runs clearer, drain well so the broth will not become cloudy.
6

Place the drained noodles in bowls and pour over either chilled or warm broth.

Finish with 2 tbsp dried seaweed flakes, 1 tbsp sesame seeds, and the remaining sliced green onion just before serving.