Anchovy Noodle Soup with Plenty of Potatoes
A Simple Recipe for Delicious Anchovy Noodle Soup Loaded with Potatoes
I made a hearty anchovy noodle soup using common ingredients I had at home. This recipe features a clear anchovy broth generously filled with soft potatoes, creating a comforting and warm bowl of goodness that’s perfect for soothing your stomach. It’s mild enough for children to enjoy and pairs wonderfully with refreshing yeolmu kimchi. Experience the comforting, familiar taste that’s perfect for chilly days!
Noodle Soup Ingredients- 2 servings of fresh kal-guksu noodles
- 1 anchovy and kelp broth pack
- 1.8 liters of water
- 1 medium potato
- 1/3 onion
- 1/4 zucchini
- A small amount of carrot
- A little bit of chili pepper (optional, mild type)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp salt (for seasoning adjustment)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, pour 1.8 liters of cold water into a pot and add 1 anchovy and kelp broth pack. Bring it to a rolling boil over high heat, then reduce the heat to medium-high and simmer for 10 minutes to create a flavorful anchovy broth.
Step 2
While the broth is simmering, prepare the vegetables. Peel the potato and slice it into 0.5cm thick half-moons. Thinly julienne the onion, carrot, and zucchini. If you like a little spice, thinly slice some chili peppers (like Cheongyang or red chili peppers) to add later.
Step 3
Remove and discard the broth pack after it has simmered for 10 minutes. You’ll be left with a clear and rich anchovy broth.
Step 4
Add the sliced potatoes and onion to the prepared anchovy broth and boil for 2 minutes. The potatoes should start to soften slightly.
Step 5
While the potatoes are cooking, add the julienned carrots, 1 Tbsp of minced garlic, 1 Tbsp of soy sauce for soup, and 1 tsp of salt. Simmer for another minute to infuse the broth with flavor. Taste and adjust the seasoning with more salt if needed.
Step 6
Prepare 2 servings of kal-guksu noodles. Place them in a sieve and rinse lightly under cold running water. This prevents the noodles from sticking together and makes them chewier.
Step 7
Now, add the rinsed kal-guksu noodles directly into the boiling broth. Cook for 6-7 minutes, or until the noodles are fully cooked. Skim off any foam that rises to the surface with a ladle to ensure a cleaner, more refined broth.
Step 8
About 1 minute before the noodles are done, add the sliced zucchini and the prepared chili peppers (if using) to the pot. Cook briefly; zucchini can become mushy if overcooked, so it’s best added towards the end.
Step 9
Ladle the perfectly cooked noodle soup into serving bowls. Sprinkle with a pinch of sesame seeds for garnish, and your delicious anchovy noodle soup with potatoes is ready to be enjoyed! Savor every warm, comforting bite.
