Can’t get enough of BTS? Try one of RM’s favorite foods: Korean knife-cut noodle soup.
Cook Time
30 minutes
Total Time
45 minutes
Yield
2 servings
Ingredients
Broth
6 cups water (1.4 L)
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
Soup
16 oz fresh korean knife-cut noodles (450 g)
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
Nutrition Info
Calories 923
Fat 7g
Carbs 180g
Fiber 15g
Sugar 11g
Protein 39g
How to Make It
1. Step
Make the broth: Add the water, anchovies, and kombu to a large pot. Bring to a simmer over medium heat.
2. Step
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.
3. Step
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.
4. Step
Add the cooked noodles to the broth and bring to a boil. Cook for about 1 minute to heat the noodles through.
5. Step
Ladle the soup into bowls and top with green and red Thai chiles, garlic, soy sauce, salt and pepper.
