Chicken & Anchovy Noodle Soup for Kids
Nutritious & Delicious! Chicken & Anchovy Noodle Soup Even a 4-Year-Old Will Love
Here’s a chicken and anchovy noodle soup recipe tailored for your little ones! I found that my toddler absolutely loved this dish when I topped it with tender, shredded chicken thigh meat that I always keep frozen. It’s a fantastic recommendation for kids who enjoy noodles, offering a balanced and healthy meal. Enjoy this delightful noodle dish, perfect for warming up on a chilly day or enjoying as a refreshing meal, and capture your child’s appetite!
Noodle Soup Ingredients- 130g chicken thigh meat (for a tender texture perfect for kids)
- 120g medium noodles (or somen noodles) (choose noodles your child prefers)
- 1/3 zucchini (thinly julienned)
- 1/4 large onion (adds a touch of sweetness)
- 2 ladles of anchovy broth (feel free to add more for a richer flavor)
- Korean soy sauce + anchovy sauce (adjust seasoning to your child’s taste)
- Pinch of salt (for seasoning)
- Pinch of sesame seeds (for a nutty aroma!)
- About 5 whole black peppercorns (to remove any gamey smell from the chicken)
- Pinch of grapeseed oil (for stir-frying vegetables)
Chicken Marinade- 1 pinch of salt (use a very small amount)
- A little sesame oil (adds nuttiness and tenderness)
- A little sesame seeds (for garnish)
Making the Anchovy Broth- 1 handful of dried anchovies for broth (remove guts for a cleaner taste)
- 1 handful of dried pollock (adds umami – a secret ingredient!)
- 1 sheet (15*10cm) dried kelp (for a deep broth flavor)
- 1 piece (5cm thick) radish (adds a refreshing and clean taste)
- 1L water (broth base)
- 1 pinch of salt (use a very small amount)
- A little sesame oil (adds nuttiness and tenderness)
- A little sesame seeds (for garnish)
Making the Anchovy Broth- 1 handful of dried anchovies for broth (remove guts for a cleaner taste)
- 1 handful of dried pollock (adds umami – a secret ingredient!)
- 1 sheet (15*10cm) dried kelp (for a deep broth flavor)
- 1 piece (5cm thick) radish (adds a refreshing and clean taste)
- 1L water (broth base)
Cooking Instructions
Step 1
Combine all anchovy broth ingredients (dried anchovies, dried pollock, dried kelp, radish) in a pot along with 1L of water. Bring to a boil over high heat, then reduce to medium heat, cover, and simmer for about 40 minutes to create a rich broth. Remove the kelp once the water begins to boil to prevent a bitter taste.
Step 2
Rinse the chicken thigh meat clean and place it in a pot. Add about 5 whole black peppercorns to eliminate any gamey odors and boil until thoroughly cooked. Once boiled, rinse the chicken in cold water to maintain a tender texture.
Step 3
After the chicken has cooled slightly, shred it into bite-sized pieces along the grain. Gently mix the shredded chicken with a pinch of salt, a little sesame oil, and a pinch of sesame seeds to create a flavorful topping. Season it softly so it’s easy for your child to eat.
Step 4
Cut the zucchini in half, remove the seeds, and then julienne it finely along with the onion. It’s best to cut them thinly so your child can eat them easily.
Step 5
Heat a little grapeseed oil in a pan. Separately stir-fry the julienned zucchini and onion. Season each vegetable with a tiny pinch of salt for added flavor. Stir-fry them lightly to maintain a slight crispness.
Step 6
Boil the medium noodles (or somen noodles) in plenty of water according to the package instructions. Once cooked, rinse the noodles thoroughly in cold water, rubbing them gently to remove excess starch. Drain them completely in a colander.
Step 7
Place the prepared noodles in a serving bowl. Pour about 2 ladles of the hot anchovy broth over the noodles. (If you prefer a more intense broth flavor, feel free to add more.) Gradually add Korean soy sauce and anchovy sauce to season the broth to your child’s liking. Finally, artfully arrange the prepared chicken topping and the stir-fried zucchini and onion slices over the noodles. Your special chicken and anchovy noodle soup, made just for your child, is now complete! Enjoy your delicious meal.
