Spicy and Deep Flavored Potato Hand-Pulled Noodle Soup
Easy and Quick! Hearty Potato Hand-Pulled Noodles with a Rich Anchovy Broth
Perfect for a chilly day! This recipe introduces a magical potato hand-pulled noodle soup where chewy noodles and tender potatoes meld together with a broth made from anchovies, kelp, and shiitake mushrooms, making you want to drink every last drop. You can achieve a deep flavor with simple ingredients.
Broth Ingredients- About 30 dried anchovies for broth
- 1 sheet of dried kelp (10x10cm)
- 1 dried shiitake mushroom
Noodle Soup Ingredients- Store-bought hand-pulled noodle dough (about 1 rice bowl full)
- 2 potatoes (medium-sized)
- 1/8 carrot
- 1/4 onion
- 2 eggs
- 1 Korean green chili pepper (Cheongyang pepper)
- Store-bought hand-pulled noodle dough (about 1 rice bowl full)
- 2 potatoes (medium-sized)
- 1/8 carrot
- 1/4 onion
- 2 eggs
- 1 Korean green chili pepper (Cheongyang pepper)
Cooking Instructions
Step 1
Let’s start by making the rich broth for our anchovy hand-pulled noodle soup! First, heat a dry pan over low heat. Add about 30 anchovies and stir gently for about 30 seconds, being careful not to burn them. This removes any fishy smell and adds a nutty aroma.
Step 2
Pour 1 liter of water into the pan with the sautéed anchovies. Add the kelp sheet and dried shiitake mushroom, and bring to a boil over high heat. Once it boils vigorously, skim off any foam. Remove the kelp and shiitake mushroom. Reduce the heat to low and simmer for another minute. Tip: If you prepare the broth the day before and use it the next morning, the flavors will meld even deeper, resulting in a significantly more delicious noodle soup.
Step 3
Now, it’s time to prepare the vegetables for the noodle soup. Peel the potatoes and cut them into bite-sized pieces (about 1.5cm thick). Thinly slice the onion and carrot. Slice the Korean green chili pepper finely. Set all prepared vegetables aside.
Step 4
Remove the anchovies from the broth. Add the cut potatoes first. Cook over medium heat for about 10 minutes, or until the potatoes are halfway cooked. You can save time by preparing the other ingredients while the potatoes are cooking.
Step 5
Once the potatoes are partially cooked, add the store-bought hand-pulled noodle dough, sliced carrot, and onion to the pot. Stir in 0.5 Tbsp of soup soy sauce and 0.5 Tbsp of minced garlic for added umami. Continue to simmer for another 5 minutes to allow all the ingredients to meld together.
Step 6
While the soup simmers, crack 2 eggs into a small bowl and whisk them well. It’s best to remove the chalaza (the white stringy part) for a smoother texture.
Step 7
Finally, place the sliced Korean green chili pepper on top of the soup for garnish. Slowly drizzle the whisked egg mixture around the edges of the pot. Cover with a lid and cook for another 1-2 minutes, just until the egg is set. Your spicy and refreshing potato hand-pulled noodle soup is now ready! Enjoy your delicious meal.
