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Kimchi Fish Cake Noodle Soup

成本 $15, 保存 $10

來源: Recommended by CookPal

  • 30 Min
  • 3 份量
  • $15

食材

  • 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

步驟

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.

營養成分

每份

🔥

450

卡路里

  • 20g
    蛋白質
  • 60g
    碳水化合物
  • 10g
    脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。