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Kimchi Fish Cake Noodle Soup

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 30 Min
  • 3 Porzioni
  • $15

INGREDIENTI

  • Broth

    • 💧 2.5L water
    • 🐟 50-60 dried anchovies
    • 4 palm-sized kombu sheets

  • Kimchi Fish Cake Noodle Soup

    • 4 servings of noodle
    • 10 skewered fish cakes
    • 🥬 4 cups aged kimchi
    • 🧅 1 sliced onion
    • 🥕 1/2 julienned carrot
    • 🥒 1/2 julienned zucchini
    • 🧅 2 chopped green onions

  • Seasoning

    • 4 tbsp chili powder
    • 4 tbsp soy sauce
    • 4 tbsp fish sauce
    • 🍬 2 tbsp sugar
    • 🧄 2 tbsp minced garlic
    • Pinch of black pepper

PASSI

1

Boil 2.5L water with dried anchovies and kombu until boiling. Remove kombu and simmer for 10 minutes before removing anchovies to prepare the broth.

2

Slice green onions, onion, zucchini, and julienne carrot. Chop aged kimchi into bite-sized pieces.

3

Mix chili powder, soy sauce, fish sauce, sugar, minced garlic, and black pepper to create the seasoning sauce.

4

Add carrot, onion, zucchini, and green onions to the broth and simmer. Then add chopped kimchi and continue cooking.

5

Add the prepared seasoning sauce and skewered fish cakes to the soup and cook until fish cakes are tender.

6

Add noodles to the soup and cook for 5 minutes until tender. Serve hot.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 20g
    Proteine
  • 60g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use aged kimchi for a deeper flavor.Skewered fish cakes can be replaced with regular fish cakes if unavailable.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.