This is down home comfort food for me. If you have the broth ready, it’ll take about 15 minutes to put together, tops.
This is my preferred type of noodles. It says “Potato Noodles” in Korean. I like these because they’re a little chewy but you can use whatever skinny noodles you want. Also, if you’re at the Korean market, try to get the Korean zucchini (the one that’s shrink-wrapped), I like the taste of them much better for Korean dishes.
Ready to eat, with Korean Spicy Sauce mixed in.
This soup base is very versatile. You can throw in more seafood ie. clams, mussels, shrimp, squid, etc. You can cook mandoo in it for Korean Mandoo Soup. You can use different noodles. You can make it spicy either by just adding the Korean Spicy Sauce when you’re ready to eat it or make it with a Spicy Sauce Base, like this.
Skinny Noodles in Anchovy Broth
Makes 2 servings. Takes about 15 minutes with the broth ready made.
- 150 g. Potato Noodles (about a small handful)
- 1/2 zucchini, julienned
- 1 t. minced garlic
- 3 c. Anchovy Broth
- 1 t. neutral oil
- 1/2 t. roasted sesame oil
- 1 egg (optional)
- salt and pepper to taste
- 1 green onion, finely sliced (optional)
- 1 roasted nori (optional)
- Sliced kelp from broth (optional)
- 1 garlic, finely minced
- 1 green onion, finely sliced
- 1 jalapeno, finely diced
- 2 t roasted sesame seeds
- 1 T + 1 t red pepper powder
- 3 T soy sauce
- 1 t roasted sesame seed oil
Korean Spicy Sauce (optional):
Bring a medium sized pot filled halfway with water to boil. Place noodles in pot and immediately stir. The noodles should soften within minutes. Let it cook for about 3 minutes. Be careful towards the end of the cooking time. They will boil over if the pot is not big enough. One way to prevent this is to keep stirring.
Drain noodles in a colander. Rinse noodles under cold running water and once cool to touch, massage noodles thoroughly with the water running for about 2 minutes. Divide the noodles in half in the same colander. Set aside.
Make Korean Spicy Sauce:
Combine all ingredients in a bowl and mix well. Set aside. This will store in an airtight container in fridge for up to a month.
Prepare soup base:
Place the same pot over medium heat. Add both the oils, the julienned zucchini, half the garlic, and salt to taste. Cook over medium heat stirring until the zucchini is cooked through and garlic is lightly browned, about 3 minutes. Do not overcook zucchini. Move cooked zucchini to a bowl.
Pour in the 3 cups of broth, the remaining garlic and bring to boil over high heat. Meanwhile, whisk the egg in a bowl with a touch of salt. Once the soup is boiling, swirl the soup in one direction, and while the soup is still moving, quickly pour in the egg in one spot towards the edge of the pot. Season to taste with salt and pepper (I like to use ground white pepper for this dish for a subtle hit, but black is fine).
Place the noodles into bowls. Divide the soup equally. Garnish with green onions, crushed roasted nori, and the sliced kelp. Serve with Korean Spicy Sauce.