Korean Soft Tofu Noodle Soup
Bring 900 ml anchovy stock to a boil and season it with 1 1/2 tbsp soup soy sauce, 1/2 tbsp minced garlic and 1/2 tsp salt. Cook the zucchini for 2 minutes, then the knife-cut noodles over medium-high heat for 5 to 7 minutes, stirring during the first minute so they do not stick to the pot. Spoon in the silken tofu in large pieces at the very end and warm it on low for only 1 minute, which keeps it from breaking apart.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Soft tofu spooned in large pieces stays in tender curds within the anchovy broth, sliding down alongside the knife-cut noodles.
Read more
It is added only after the noodles are done and barely stirred, since any real stirring breaks it into small bits. The broth tastes clean and mild, seasoned only with soup soy sauce, garlic and salt and no chili. A minute of simmering after seasoning takes the raw edge off the garlic, and skimming the foam keeps the broth clear. The noodles are loosened by hand and scattered in rather than dropped as one mass. Zucchini half-moons cook for just 2 minutes to keep their shape and color.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Fermented Soybean Paste Noodle Soup
Knife-cut noodles, Anchovy stock
Korean Soft Tofu Soup (Mild Clear Broth with Silken Tofu)
Silken tofu, Anchovy stock
Gamjaguk (Potato Doenjang Anchovy Soup)
Anchovy stock, Zucchini