QUICK KOREAN KNIFE-CUT NOODLE SOUP (KALGUKSU) RECIPE BY TASTY

Quick Korean Knife-Cut Noodle Soup (Kalguksu) Recipe by Tasty image

Provided by Jasmine Pak

Categories Dinner

Time 45m

Yield 2 servings

Number Of Ingredients 13

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6 cups water
4 dried anchovies
1 dried kombu, kelp, 3 in (7.6 cm)
1 medium zucchini, cut into matchsticks
1 small carrot, cut into matchsticks
2 shiitake mushrooms, thinly sliced
16 oz fresh korean knife-cut noodles
green thai chile, to tase, chopped
red thai chile, to taste, thinly sliced
1 teaspoon garlic, minced
2 tablespoons soy sauce, or to taste
sea salt, to taste
freshly ground black pepper, to taste

Steps:

Make the broth: Add the water, anchovies, and kombu to a large pot. Bring to a simmer over medium heat.
Add the zucchini, carrots, and shiitake mushrooms and cook for 4-5 minutes, until the vegetables are tender. Remove the pot from the heat and set aside.
Make the soup: Meanwhile, bring a medium pot of water to a boil. Add the noodles and cook until tender, about 3 minutes, stirring to keep the noodles from sticking to each other. Rinse the noodles under cold water to stop the cooking process.
Add the cooked noodles to the broth and bring to a boil. Cook for about 1 minute to heat the noodles through.
Ladle the soup into bowls and top with green and red Thai chiles, garlic, soy sauce, salt and pepper.
Enjoy!

Nutrition Facts : Calories 923 calories, Carbohydrate 180 grams, Fat 7 grams, Fiber 15 grams, Protein 39 grams, Sugar 11 grams