Korean Noodle Soup

Written by Eifa Armar

Noodles are an important part of oriental culture. From Japan to North East India and Mongolia, noodles are an important part of the cuisine and are made in various ways to suit the regional tastes.

One thing that is common though, whether it udon, ramyeon, or thhukpa, the noodles are often enjoyed in a soup of some sort. This makes them filling and the flavourful stock can be packed with as many flavours and nutrients as possible.

One cuisine from the East that is a personal favorite, is the Korean cuisine. In Korea, the long noodles are a symbol of longevity and the wheat noodles used to be a status symbol. The noodle soup is called Guksu and is made with a flavourful meat stock or anchovy stock.

Traditionally made with hand cut noodles, it has been adapted, for convenience to be made with egg noodles. This dish is great for rainy season and winters, for it thoroughly warms your body with the hot soup and spicy flavours. It is also a kind balanced meal in itself because it incorporates all the necessary nutrients in a good balance. It can be enjoyed on its own or with a side of some fantastic kimchi. The korean noodle soup can be made vegetarian or with chicken, beef, cheese etc.

Let us look at how this stunning dish is made!

This recipe makes one serving(approx. 60 g).

Korean Noodle Soup Ingredients:

- 30 g egg noodles

- 250 ml water

- 1 teaspoon ginger garlic paste

- 10 g chicken, cubed

- 10 g carrot, julienned

- 10 g capsicum, julienned

-10 g button mushroom, sliced

- 1 teaspoon red chili flakes

- 1 tablespoon soy sauce

- 2 (10 g) spring onions( the white part), sliced

- 2 cloves garlic, thinly sliced

- Salt, to taste

Method:

1. Bring the water to a boil and put the ginger garlic paste, noodles and chicken in. Let it boil for 2 minutes until the noodles are al dente.

2. Remove the noodles, and add the vegetables, except for the garlic. Bring it back to a boil and add the noodles.

3. Cook till the noodles are just done i.e., a noodle should split into two when pressed, but must not be too mushy.

4. Add the red chili flakes, salt, soy sauce and garlic to the soup and stir.

5. Turn off the heat and serve hot.(The noodles are cooked twice because they are dried noodles and would be undercooked if they were put in with the vegetables, over cooked if they would be put in first, followed by the vegetables. I have tried and tested it.)

That is all! The Korean noodle soup is a treat that can be enjoyed for lunch, dinner or as a snack after school or work. It is filling, but is not overpowering on the stomach. It is great for the digestive system because even though it has wheat noodles, there is a lot of water and fibre in this dish, making digestion easier.

Let us have a look at the Korean noodle soup nutritive values, shall we?

Carbohydrates: Total in grams for 60 g- 10.75g

Total in percentage for 60 g- 17.91%

Proteins – Total in grams for 60 g- 4.66g

Total in percentage for 60 g- 7.77%

Fats - Total in grams for 60 g- 1.69g

Total in percentage for 60 g- 2.81%

Fibre – Total in grams for 60 g- 1.67g

Total in percentage for 60 g- 2.78%

One serving of these noodles gives 78.14 calories.

The dish is a stunner on its own and can be adapted into a hotpot for small parties. Each element in this stands out and contributes greatly to flavour and nutritional value. It is also easy to throw together with whatever ingredients one has at home- it just needs noodles, a protein, any vegetables of choice and water.

So go ahead and make this or your own special version of the noodle soup.

Happy Foodgymming!!