Korean-style White Broth Saury Noodle Soup韓式白湯秋刀魚麵
An authentic Korean-inspired white broth soup featuring fresh saury fish that imparts a delicate sweetness to the broth, combined with chewy noodles and fresh vegetables. The milky white broth is created through a long simmer of saury bones and aromatics, resulting in a rich, umami-packed soup with a light yet deeply satisfying flavor profile.
01Ingredients
- 800g Fresh saury fish (whole, gutted and cleaned)
- 1 piece Dried kombu seaweed
- 6 pieces Dried shiitake mushrooms
- 1tbsp Korean dried anchovies (myeolchi)
- 3 slices Fresh ginger
- 4 cloves Garlic
- 1tbsp Gochugaru (Korean red chili flakes)
- 1tbsp Sesame oil
- 2tsp Sea salt
- 2tsp Sugar
- 1tbsp Soy sauce
- 400g Korean wheat noodles (kalguksu style)
- 150g Fresh spinach
- 150g Daikon radish
- 2 stalks Green onion
- 1tbsp Sesame seeds
- 1200ml Water
Nutrition (per serving)485kcal
- Protein32.5g
- Carbs48.2g
- Fat14.8g
Fiber 3.2 gSodium 892 mg
02Steps
- Rinse saury fish thoroughly under cold water. Remove any remaining scales and innards. Pat dry with paper towels.
- Bring water to a boil in a large pot. Add saury fish, kombu seaweed, dried shiitake mushrooms, dried anchovies, ginger slices, and garlic cloves.
- Once broth reaches a boil, reduce heat to medium-low and simmer for 45 minutes, allowing the broth to turn milky white. Skim off any impurities that rise to the surface.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
- Return strained broth to the pot. Add gochugaru, sesame oil, sea salt, sugar, and soy sauce. Stir well to combine.
- Cut daikon radish into thin matchsticks. Blanch daikon and spinach separately in boiling water for 2 minutes each, then drain and set aside.
- In a separate pot of boiling water, cook noodles according to package directions until chewy. Drain and rinse under cold water to prevent sticking.
- Bring the broth back to a gentle simmer. Divide cooked noodles into serving bowls.
- Ladle hot broth into each bowl over the noodles. Top with blanched daikon radish, spinach, and chopped green onion.
- Sprinkle sesame seeds over each bowl as garnish. Serve immediately while broth is piping hot.
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