Soft Tofu Noodle Soup
Silken tofu noodle soup in anchovy broth. Soft tofu dissolves into the broth, creating a creamy, delicate soup with knife-cut noodles.
Instructions
- 1
Bring anchovy stock to a boil; season with soup soy sauce, minced garlic, and salt.
- 2
Add half-moon sliced zucchini and cook 2 minutes.
- 3
Add knife-cut noodles and cook 5~7 minutes.
- 4
Add silken tofu in large spoonfuls and simmer 1 more minute.
- 5
Top with green onion and a drizzle of sesame oil.
Nutrition (per serving)
Adjust Servings
More Recipes
Abura Soba (Oil Ramen)
Japanese noodles tossed in a savory soy oil sauce without broth. Rich and concentrated, this dry ramen style lets toppings shine.
Aglio e Olio (Garlic Olive Oil Pasta)
This classic oil pasta highlights the bold aroma of garlic and olive oil. A gentle chili kick keeps the finish clean and bright.
Anchovy Broth Thin Noodle Soup
Thin wheat noodles in a light anchovy-kelp broth. Simple, clean, and deeply satisfying — the everyday noodle of Korean home cooking.