Somyeon Noodle Soup

🛒 Ingredients

• Somyeon noodles (dried) 80 g · 280 kcal
• Dried anchovies (for broth) 4 g · 13 kcal
• Dried kelp (dashima) 2 g · 5 kcal
• Zucchini, julienned 30 g · 5 kcal
• Carrot, julienned 20 g · 8 kcal
• Kimchi, chopped 20 g · 3 kcal
• Egg 50 g · 70 kcal
• Soy sauce 12 g · 7 kcal
• Sesame oil 3 g · 24 kcal
• Scallion, chopped 10 g · 3 kcal
• Garlic, minced 5 g · 7 kcal

👨‍🍳 Instructions

1. Prepare the anchovy broth: In a pot, combine 4 cups of water with dried anchovies and dried kelp. Bring to a boil, then reduce heat and simmer for 15-20 minutes, then strain and discard solids.
2. While the broth simmers, prepare the toppings: julienne zucchini and carrot. In a separate pan, cook a thin egg omelet, then slice it into ribbons.
3. In a small bowl, whisk together soy sauce, sesame oil, minced garlic, and a pinch of sugar to make the seasoning sauce.
4. Cook the somyeon noodles according to package instructions until al dente, usually 3-5 minutes. Drain and rinse thoroughly with cold water to remove excess starch and prevent sticking.
5. To serve, place a portion of cooked somyeon noodles in a large bowl. Pour hot anchovy broth over the noodles. Arrange the julienned zucchini, carrot, chopped kimchi, and egg ribbons on top.
6. Garnish with chopped scallions and serve immediately with the seasoning sauce on the side for individual preference.