Anchovy Broth Noodles: A Mild & Comforting Recipe for All Ages
Anchovy Broth Noodles: A Mild & Comforting Recipe for All Ages
Anchovy Broth Noodles
Enjoy a bowl of comforting and mild anchovy broth noodles, perfect for the whole family, including children. This recipe is designed to be gentle on the palate yet deeply flavorful.
Noodle Ingredients- 200g Noodles (for 1-2 servings)
Rich Anchovy Broth- 1 handful Dried Anchovies (for broth, about 10-15 fish)
- 1 sheet Dried Kelp (Kombu), approx. 10cm x 10cm
- 1/2 stalk Leek (white part only)
Savory Seasoning Sauce- 3 Tbsp Soy Sauce
- 1 Tbsp Mirin (or Rice Wine)
- 1/2 tsp Minced Garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes, optional for kids)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
Colorful Garnish- 1 Egg
- 1 handful Dried Anchovies (for broth, about 10-15 fish)
- 1 sheet Dried Kelp (Kombu), approx. 10cm x 10cm
- 1/2 stalk Leek (white part only)
Savory Seasoning Sauce- 3 Tbsp Soy Sauce
- 1 Tbsp Mirin (or Rice Wine)
- 1/2 tsp Minced Garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes, optional for kids)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
Colorful Garnish- 1 Egg
- 1 Egg
Cooking Instructions
Step 1
Let’s start by making a delicious anchovy broth. In a pot, combine the dried anchovies, kelp (rinsed briefly under cold water and patted dry), and the white part of the leek cut into large pieces. For a deep and refreshing flavor, it’s best to start with cold water and bring it to a gentle simmer. Once the water begins to boil, remove the kelp to prevent bitterness, then continue to simmer over medium-low heat for about 10-15 minutes to extract the flavors from the anchovies and leek. Skim off any foam that rises to the surface for a clearer broth.
Step 2
Now, let’s prepare the savory seasoning sauce to enhance the noodle dish. In a small bowl, mix together the soy sauce, mirin, minced garlic, gochugaru (you can omit this or adjust the amount if you’re making it for children who prefer milder flavors), sesame oil, and toasted sesame seeds. Stir well until all ingredients are combined. Letting the sauce sit for a few minutes will allow the flavors to meld beautifully. Lightly beat the egg in a separate bowl.
Step 3
Next, we’ll make a delicate egg garnish, called ‘jidan’. Heat a non-stick pan over low heat and pour in a thin layer of the beaten egg. Cook slowly until the edges start to set. To prevent it from breaking, flip it carefully only when the bottom is fully cooked and bubbles start to appear on the surface. Cook until golden brown on both sides. Once cooled slightly, slice it thinly into julienne strips for a beautiful topping.
Step 4
It’s time to cook the noodles! Fill a large pot with plenty of water and add a pinch of coarse salt. Bring the water to a rolling boil. Add the noodles and stir gently with chopsticks to prevent them from sticking together. Cooking times can vary depending on the type of noodles, so refer to the package instructions. However, the best way to check is to carefully fish out a strand, rinse it in cold water, and taste it. Once cooked to your liking, immediately drain the noodles and rinse them thoroughly under cold running water to remove excess starch. This step ensures the noodles are perfectly chewy and won’t become mushy.
Step 5
Finally, assemble your delicious anchovy broth noodles! Arrange the cooked noodles attractively in serving bowls. Generously top with the julienned egg garnish. Reheat the prepared anchovy broth until hot and pour it over the noodles. You can serve the seasoning sauce on the side for guests to add to their preference, or stir it directly into the broth. Enjoy this warm and satisfying bowl of noodles!
