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Korean Noodle Soup

Korean Noodle Soup

Name: Korean Noodle Soup
Total time: 2 min 9 s
Yield: 1
Ingredients: 0.25 cups Coriander W/o Roots; 5 pieces Garlic; 1 small piece Ginger; 4.75 glasses Water; 4 units Button Mushrooms; 1 unit Baby Corn Peeled; 1 small piece Zucchini Yellow; 1 small piece Zucchini Green; 0.25 cups Whole Wheat Noodles; 0.5 teaspoons Salt; 0.75 teaspoons Refined Oil; 0.5 teaspoons Peanut (with Skin); 0.25 teaspoons Sesame White (til); 0.25 teaspoons Pumpkin Seed; 0.25 teaspoons Sunflower Seeds; 1 unit Red Chillies; 1 tablespoon Red Chilli Paste; 3.5 tablespoons Tomato Puree; 2 teaspoons Veg Oyster Sauce; 0.5 teaspoons Light Soy Sauce; 0.25 teaspoons Sesame Oil; 5 leafs Coriander Leaves; 3.5 units Spring Onion; 2 teaspoons Corn Flour; 1 teaspoon Jaggery; 0.25 teaspoons Lemon Juice; 0.25 cups Masala Tofu

Time30 Min

DifficultyIntermediate

Serves1

Korean Noodle Soup is a popular comfort food across entire Korea. According to Korean culture, noodles symbolize long and happy lives and that's the reason behind why noodle soups are served especially during festivities and joyous occasions. Our Korean Noodle Soup recipe is based on the classic dish. Most of the times, the broth for the soup is made using beef or dried anchovies. Seaweed like Nor ... i or Kimchi is later added for flavouring. Koreans prefer to not cook their spices after the soup is done. They mix them in after the cooking is finished. This is why the soups have a burst of flavours behind them. The thin long noodles in these soups are referred to as Somyeon (ì†Œë©´) which translates to 'wheat noodles.' Korean Noodle Soup ingredients may add boiled eggs and an assortment of colourful veggies too. Mushrooms may be added when you prepare Korean Noodle soup at home since it lends a meaty texture. If you crave something warm and light during the winter days, our Korean Noodle Soup recipe will hit the spot. Just make sure you watch our Korean Noodle Soup video before you get started though because it shows you how to make this the right way.

Ingredients

Fruits & Vegetables

Coriander W/o Roots

0.25 cups

Ginger

1 small piece

Baby Corn Peeled

1 unit

Zucchini Yellow

1 small piece

Zucchini Green

1 small piece

Spring Onion

3.5 units

Dry Grocery

Whole Wheat Noodles

0.25 cups

Salt

0.5 teaspoons

Refined Oil

0.75 teaspoons

Peanut (with Skin)

0.5 teaspoons

Sesame White (til)

0.25 teaspoons

Pumpkin Seed

0.25 teaspoons

Sunflower Seeds

0.25 teaspoons

Veg Oyster Sauce

2 teaspoons

Light Soy Sauce

0.5 teaspoons

Sesame Oil

0.25 teaspoons

Corn Flour

2 teaspoons

Jaggery

1 teaspoon

Menu Item

Tomato Puree

3.5 tablespoons

Dairy

Masala Tofu

0.25 cups

Other

Garlic

5 pieces

Water

4.75 glasses

Button Mushrooms

4 units

Red Chillies

1 unit

Red Chilli Paste

1 tablespoon

Coriander Leaves

5 leafs

Lemon Juice

0.25 teaspoons

Directions

In a heavy bottom vessel, add Water, roughly chopped Coriander Roots, Garlic, Ginger and boil for 20 mins till it gets nice light green coloured stock. Keep aside.

In a heavy bottom vessel, bring Water to boil then add sliced Mushrooms, Baby Corn, dice Yellow Zucchini, Green Zucchini and par boiled the vegetables and keep aside.

In a heavy bottom vessel, add Water, Salt and bring to boil then add Whole Wheat Noodles and boil until soft.

Drain the water and take out to a tray and drizzle Oil over it. Toss the noodles to coat with oil so it doesn't stick.

In a baking tray, add Peanuts and place in an oven for roasting. Cool it and remove the skin keep aside.

Heat a pan, add Sesame Seeds and toast it well.

In a bowl, add roasted Sesame Seeds, roasted Peanuts, Pumpkin Seeds, Sunflower Seeds and mix it well. Set aside.

Heat Oil in a pan. Add chopped Garlic, Red Chilli, Chilli Paste and saute.

Add Tomato Puree and cook till the tabhi essential of tomatoes gets reduced.

Add Veg Oyster Sauce, Light Soya Sauce, Sesame Oil and cook for a while.

Add Coriander Leaves, Spring Onion and saute.

In a bowl, add Water and Cornflour mix it well and add it to the pan to thicken the soup.

Add Coriander Stock, Jaggery and cook for sometime.

Turn off the heat and finish it with Lemon Juice and mix it well.

Remove it to a bowl and keep aside.

In a serving bowl, add Noodles on base.

Add Western Veg Mix.

Add Soup Base on top of it.

Garnish with diced Masala Tofu, Garnish Mix and Spring Onion.

Health Benefits of Korean Noodle Soup

The biggest Korean Noodle Soup benefits lie in the fact that Koreans don't use any processed ingredients. There's no GMO, preservatives, fillers or anything hidden in these soup bowls. The food is derived fresh from nature and the meat for the soups are free of any hormones and antibiotics. Chicken or egg in the soup are bioavailable sources of nutrients, thus being good sources of Vitamin A and iron. There is an adequate lean protein in a bowl of this soup and when you learn how to make Korean noodle soup the right way, you get to learn so much about what you put into your meals. Seaweed is a rich source of iodine and many trace minerals, both of which are missing from modern-day diets. When you add mushrooms and veggies to the soup, you get an abundance of Vitamin D, folate, fibre, and vital phytonutrients - all of which benefit your health and wellbeing. If you're trying to treat your body gently and give it the right kind of fuel, this recipe is recommended. It's good for celebrations, post-workouts or any time of the year. Sit down for a warm bowl of soup during the wintry days with your family and soak in the goodness that lies await you. You will love it.

FITNESS

SPORTS

CARE

MIND

STORE

Korean Noodle Soup

Ingredients

Fruits & Vegetables

Dry Grocery

Menu Item

Dairy

Other

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