Korean Soft Tofu Noodle Soup
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
This mild noodle soup serves two with 180 g knife-cut wheat noodles and 200 g silken tofu in 900 ml anchovy stock.
Read more
Bring the stock to a steady boil and season it with 1.5 tablespoons Korean soup soy sauce, 0.5 tablespoon minced garlic, and 0.5 teaspoon salt. Soften the raw garlic aroma with about 1 minute at medium heat. Add thin half-moons of zucchini and cook them for 2 minutes, moving on while their edges are just translucent and their green color remains clear. Scatter the loosened noodles into the pot rather than dropping them in as one mass. Stir during the first minute so they do not attach to the bottom. Keep the pot at medium-high heat and check the noodle centers after 5 minutes, finishing within 7 minutes as soon as they are tender. Spoon the silken tofu into the soup in large pieces only after the noodles are done and warm it over low heat for 1 minute. Minimal stirring keeps those pieces from breaking into small curds. Add green onion and 0.5 teaspoon sesame oil at the end, and serve as soon as their aroma rises from the broth.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 80 g zucchini into thin half-moons and cut 20 g green onion finely.
Loosen the 180 g knife-cut noodles by hand so they separate quickly in the broth and do not clump during cooking.
- 2Control
Pour 900 ml anchovy stock into a pot and bring it to a boil over high heat.
Once it bubbles steadily, add 1.5 tablespoons soup soy sauce, 0.5 tablespoon minced garlic, and 0.5 teaspoon salt.
- 3Control
Lower the seasoned stock to medium heat and simmer for about 1 minute to soften the raw garlic aroma.
Skim off excess foam if it gathers, keeping the broth clean before the vegetables go in.
- 4Heat
Add the zucchini and cook for 2 minutes, just until the edges turn slightly translucent.
Move to the next step while the color is still bright, because overcooking will make the slices limp.
- 5Control
Scatter in the knife-cut noodles and cook over medium-high heat for 5 to 7 minutes.
Stir during the first minute so the noodles do not stick to the pot, and check that the center is tender.
- 6Finish
Spoon in the 200 g silken tofu in large pieces and warm it over low heat for only 1 minute.
Finish with green onion and 0.5 teaspoon sesame oil, then serve immediately while the aroma is fresh.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sundubu guksu blends silken tofu into anchovy broth to create a creamy, thick soup base.
- Finish cue
- Stir during the first minute so the noodles do not stick to the pot, and check that the center is tender.
- Avoid this
- Loosen the 180 g knife-cut noodles by hand so they separate quickly in the broth and do not clump during cooking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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