A Rainy Day Discovery
My Favorite is Korean Comfort Noodle Soup and I remember the first time I made Korean Comfort Noodle Soup. It was one of those rainy afternoons when all you want is something warm to fill your belly. I didn’t have much experience with Korean food back then, but I was curious about the bold flavors and comforting nature of the cuisine. So, I pulled out a recipe I had scribbled down during a cooking show and decided to give it a try. I didn’t expect it to become such a favorite, but something about making noodles from scratch and simmering the broth felt like a cozy embrace.
The Joy of Homemade Noodles
Kneading the dough for the homemade noodles was surprisingly calming. It took a bit of patience, but as I rolled out the soft dough and cut it into thin strips, I felt proud. Making noodles from scratch seemed like a big task at first, but it wasn’t as hard as I thought. When I dropped them into the pot of boiling water and saw them float to the top, I knew I was in for something special. The chewy texture of those fresh noodles made all the difference, and it became a fun challenge to see how thin I could roll them each time.
A Broth Full of Flavor
The broth was the heart of the soup. I had learned that dried anchovies and kombu (seaweed) were key ingredients for an authentic Korean base. At first, the idea of using dried fish in soup was unfamiliar, but as the broth simmered, the house filled with an amazing, savory aroma. I added in the zucchini, onions, and potatoes, letting everything cook down into a rich, flavorful soup. There was a simplicity to it, but the depth of the broth amazed me. It’s true what they say – the secret to good soup is all in the broth.
A Family Favorite
Now, every time I make Korean Comfort Noodle Soup, it brings me back to that rainy afternoon. My family has come to love this dish, especially when we need something warm and filling. The best part? It’s so easy to customize. Sometimes, we add mushrooms or bok choy, and other times, we skip the spicy sauce for a milder version. But no matter how we tweak it, the noodles and broth always shine. It’s become a tradition in our home – one I’ll cherish for years to come.
Table of Contents
Chef’s Notes-Korean Comfort Noodle Soup
- When making homemade noodles, knead the dough for a full 10 minutes to develop the gluten for a chewy texture. Letting the dough rest helps relax the gluten, making the noodles easier to roll and cut.
- Don’t rush the broth. Simmering the dried anchovies, shrimp, and kombu at a low temperature ensures a rich, umami-packed base. For a deeper flavor, you can add a small piece of daikon or some mushrooms.
- Cut your vegetables (zucchini, potatoes) into uniform matchstick-sized pieces to ensure they cook evenly and maintain a nice bite. This also helps in presenting a visually appealing bowl.
- If you’re worried about the spicy sauce being too intense, serve it on the side, allowing each diner to adjust the heat level to their preference.
- When boiling the noodles, ensure the water is well-salted to infuse the noodles with flavor. Cook them until just tender to prevent sogginess when they are added to the broth.
Korean Comfort Noodle Soup
4
bowls30
minutes40
minutes740
kcal30
minutes1
hour40
minutesDive into the heartwarming flavors of Korean cuisine with this delightful noodle soup! Perfectly crafted with homemade noodles and a rich broth, this dish is a comforting embrace in a bowl. Whether you’re a seasoned chef or a kitchen newbie, this recipe is your ticket to a cozy culinary adventure. With its customizable toppings and spicy kick, it’s sure to become a household favorite. So, grab your apron and let’s bring a taste of Korea to your table!
Ingredients
- Noodle Dough
1 cup all-purpose flour
1/4 cup water
1/4 tsp fine sea salt
- Anchovy Broth
4 cups water
1/3 cup dried anchovies
1 Tbsp dried small shrimp (optional)
1 piece kombu (2×3 inches)
1/2 tsp sea salt
1 tsp Korean soup soy sauce
- Chicken or Beef Broth
4 cups chicken or beef stock
- Soup Vegetables
2/3 cup zucchini (cut into matchsticks)
1/4 yellow onion (sliced)
1/3 cup potatoes (matchsticks)
- Beef Topping
3 oz ground beef
1.5 tsp mirin or rice wine
1.5 tsp soy sauce
1/2 tsp minced garlic
- Spicy Sauce
1 Tbsp soy sauce
1.5 tsp red chili powder
2 tsp chopped green chili peppers
1 tsp rice vinegar
1 Tbsp chopped green onion
1/2 tsp sesame oil
1 tsp minced garlic
1/8 tsp sugar
1/8 tsp black pepper
Directions
- Noodle Preparation – Cook noodles.Combine flour and salt in a bowl; gradually add water while mixing until a dough forms. Knead for about 10 minutes until smooth. Let it rest covered for at least 30 minutes.
- Vegetable Prep – Slice zucchini and potatoes into matchsticks; chop onions finely.
- Beef Topping – Season ground beef with soy sauce and mirin; sauté in a nonstick pan until browned.
- Final Assembly – In the prepared broth, simmer vegetables until tender; add cooked noodles and beef topping. Serve hot with spicy sauce on the side.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Notes
- For a richer flavor profile, try adding a dash of fish sauce to the broth. Serve with kimchi for an authentic Korean experience. Feel free to add mushrooms or bok choy for extra texture and nutrients.
Nutrition Facts
- Calories: 740kcal
- Carbohydrates: 106g
- Protein: 30g
- Fat: 21g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 698mg
- Potassium: 579mg
- Fiber: 5g
- Sugar: 7g
- Vitamin A: 297IU
- Vitamin C: 30mg
- Calcium: 76mg
- Iron: 8mg
FAQ-Korean Comfort Noodle Soup
Can I make the noodles ahead of time?
Yes, you can prepare the noodles ahead. After rolling and cutting, dust them lightly with flour to prevent sticking. Store in an airtight container in the fridge for up to 2 days or freeze for longer storage.
What if I don’t have anchovies or kombu for the broth?
If anchovies and kombu aren’t available, you can substitute with a pre-made Korean broth base or use a mix of chicken or beef broth with a splash of fish sauce to mimic the umami flavor.
Is this soup very spicy?
The spicy sauce on the side adds heat, so it’s easily adjustable. If you prefer mild flavors, you can reduce the chili powder or omit the green chili peppers.
How can I make this dish vegetarian?
Simply replace the anchovy broth with a rich vegetable broth, and substitute tofu for the ground beef. Adding mushrooms or bok choy can also provide more texture and flavor.
Can I use store-bought noodles instead of making them from scratch?
Absolutely! Fresh or dried store-bought noodles like udon or ramen work well in this soup. Cook according to package instructions and add them to the broth.
