Warm Noodle Soup
Thin wheat noodles served in anchovy broth with vegetable toppings. Cook and rinse noodles separately to keep the broth clear.
Ingredients & seasoning
Main ingredients
- Thin wheat noodles200g
- Dried anchovies15g
- Dried kelp3g
- Water1200ml
- Korean zucchini100g
- Carrot50g
- Egg1
Seasoning
- Cooking oil1 tsp
- Soup soy sauce1 tbsp
- Saltto taste
To finish
- Seaweed flakes2g
Method
- 01
Boil water with gutted anchovies and kelp. Remove kelp after 5 minutes and anchovies after 10 more.
- 02
Julienne zucchini and carrot and fry in oil. Cook egg as a thin, fully set omelette and slice into strips.
- 03
Cook noodles in a separate pot following package directions. Rinse and drain.
- 04
Season broth with soup soy sauce and salt; reboil. Pour over noodles and add toppings and seaweed.