Rich & Refreshing Anchovy Noodle Soup
Super Simple Anchovy Noodle Soup Recipe: Restaurant Quality at Home!
Warm yourself from the inside out with this recipe for a rich and refreshing anchovy noodle soup, perfect for chilly weather. Even with just a few common vegetables from your fridge, you can achieve a deep, savory flavor that rivals restaurant-style broths. This simple yet delicious anchovy noodle soup is made without complicated steps, delivering a profoundly satisfying taste. Enjoy a hearty bowl that will comfort you on any cool day.
Broth Ingredients- Dried anchovies for broth, 20-30 pieces
- Green onion, 1/4 stalk (mostly white part)
- Onion, 1/2
- Dried shiitake mushrooms, 1-2 pieces (or fresh shiitake)
- Eggs, 2
Seasoning Sauce Ingredients- Soup soy sauce, 5 Tbsp
- Cheongyang pepper, 1 piece (seeds removed and minced)
- Sugar, 1 tsp
- Red pepper flakes, 0.5 Tbsp
- Minced garlic, 1 Tbsp (optional, for extra flavor!)
- Water, 1 Tbsp
- Sesame oil, 1 Tbsp
- Soup soy sauce, 5 Tbsp
- Cheongyang pepper, 1 piece (seeds removed and minced)
- Sugar, 1 tsp
- Red pepper flakes, 0.5 Tbsp
- Minced garlic, 1 Tbsp (optional, for extra flavor!)
- Water, 1 Tbsp
- Sesame oil, 1 Tbsp
Cooking Instructions
Step 1
First, thinly slice half an onion to use as a topping. Slicing it thinly will ensure a pleasant texture.
Step 2
In a pot, add 2 liters of water and about 20-30 dried anchovies (with heads and guts removed for a cleaner taste). Simmering anchovies with their heads and guts removed helps reduce any fishy odor.
Step 3
Add the 1/4 stalk of green onion (mostly the white part) and 1-2 dried shiitake mushrooms (or fresh ones) whole to the pot. Bring to a boil over high heat, then reduce to medium heat and simmer for at least 10 minutes to extract a rich anchovy broth. This simmering process is key to achieving a deep umami flavor.
Step 4
Once the broth has steeped sufficiently, strain it through a sieve to remove the anchovies, green onion, and mushrooms. Aim for a clear broth. Add 2 tablespoons of soup soy sauce to the strained broth to season it initially, then adjust the taste with a little salt if needed. Set the seasoned broth aside.
Step 5
Do not discard the shiitake mushrooms you strained out. Slice them thinly for garnish. If using fresh shiitake, simply wash them thoroughly before slicing.
Step 6
Return the pot with the anchovy broth to low heat (medium-low). Add the thinly sliced onion from step 1 and let it simmer gently until the onion becomes translucent, releasing its sweetness into the broth.
Step 7
While the onions are cooking, whisk the 2 eggs. Slowly drizzle the beaten eggs into the simmering broth in a thin stream, stirring gently. Let it cook without stirring too much to create delicate egg ribbons. Once cooked, cut the egg into bite-sized pieces. (Alternatively, you can make a thin omelet separately and cut it into strips for garnish.)
Step 8
Now, let’s prepare the delicious seasoning sauce. In a small bowl, combine 5 Tbsp soup soy sauce, 1 minced Cheongyang pepper (seeds removed), 1 tsp sugar, 0.5 Tbsp red pepper flakes, 1 Tbsp water, and 1 Tbsp sesame oil. Mix well. If you enjoy more spice, feel free to increase the Cheongyang pepper or add 1 Tbsp of minced garlic for extra aroma.
Step 9
With all the preparations done, it’s time to cook the somen noodles. Fill a large pot with water and bring it to a rolling boil. Add the somen noodles, gently loosening them with chopsticks as they cook to prevent sticking.
Step 10
When the noodles start to boil and the water is about to overflow, add half a cup of cold water. Repeat this process of adding cold water twice more when the water boils up again (boiling three times in total). After the third boil, turn off the heat and immediately rinse the noodles under cold running water. This step is crucial for achieving a chewy texture.
Step 11
Drain the rinsed somen noodles thoroughly in a colander. Squeeze out any excess water gently with your hands, as too much water can dilute the broth. Place the drained noodles into your serving bowls.
Step 12
Pour the warm anchovy broth over the somen noodles in the bowls. Gently loosen the noodles to allow the broth to meld with them.
Step 13
Finally, arrange the thinly sliced shiitake mushrooms (set aside in step 4) and the cooked egg garnish (prepared in step 6) attractively on top of the noodles. Just before eating, add the prepared seasoning sauce (from step 7) to your liking for seasoning. You can also add perilla leaves or seaweed flakes for extra flavor.
Step 14
Now it’s time to enjoy your delicious, homemade anchovy noodle soup! Savor the harmony of the warm broth and the chewy noodles.
