Korean Noodle Soup
This Korean Noodle Soup is a quick one-pot dish consisting of noodles in a savoury broth with beef, chicken or seafood, and various toppings such as vegetables and sometimes eggs.
Servings: 4 people
Calories: 490kcal
Ingredients
- 4 cups Chicken broth low sodium
- 8 oz Shrimps peeled and deveined
- 125g Scallops
- 1 Pack Kimchi noodles comes with 1 sachet soup base
- 0.5 lb Fish fillets cut into cubes (optional)
- 2 tablespoon Gochujang paste
- 1 tablespoon Light soy sauce
- ½ tablespoon Fish sauce
- 1 tablespoon Sesame oil
- 125 g Bok choy
- 2 stalks Green onion
- 3 stalks Fresh cilantro chopped
- 3 Garlic cloves chopped or sliced
- ½ thumpsize Ginger sliced
If Using Fresh Kimchi or Store Bought
- 2 tablespoon Kimchi juice
- ½ cup Kimchi cabbage
- 250g Noodles egg or ramen noodles
Instructions
- Add the broth to a pot over medium heat.
- Add soy sauce, fish sauce, ginger, garlic, gochujang, seafood, kimchi soup base, and sesame oil. Let it simmer on medium heat for 5-10 minutes. Do not cover the pot.OR add kimchi juice and kimchi cabbage if fresh kimchi is used.
- Cook the noodles in boiling water according to the instructions on the packet. Drain the water and rinse with cold water to stop the cooking process.
- Add the bok choy, cilantro and green onion. Simmer for 2 minutes. Save some green onion for later.
- Pick the ginger and garlic out from the soup.
- Transfer the cooked noodles to a bowl, pour the soup over the noodles and garnish with some green onion.
Nutrition
Calories: 490kcal | Carbohydrates: 60g | Protein: 90g | Fat: 3g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 2723mg | Potassium: 789mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1489IU | Vitamin C: 16mg | Calcium: 233mg | Iron: 7mg