Description
A comforting and flavorful Korean seafood noodle soup, perfect for chilly days.
Ingredients
Scale
- 8 oz. (230g) Korean fresh noodles
- 2 tablespoons cooking oil
- 3 cloves garlic (minced)
- 1/2 small onion (peeled and cut into pieces)
- 8 oz. (230g) medium-sized shrimp (10-12)
- 12 oz. (350g) Manila clams
- 4 oz. (125g) squid (cut into rings)
- 4 oz. (125g) bay scallops (or sea scallops)
- 4 tablespoons gochujang (Korean Chili Paste)
- 1 tablespoon gochugaru (Korean chili powder)
- 4 cups chicken broth (or bone broth)
- 4 oz. (125g) napa cabbage (cut into pieces)
- 4 oz. (125g) bok choy
- 1–2 tablespoons soy sauce (or to taste)
- Salt (to taste)
- 2 stalks scallions (cut into strips)
Instructions
- Prepare the fresh noodles according to the package instructions until they are al dente, then drain and set aside.
- Heat the cooking oil in a large pot over high heat. Add the minced garlic and onion, stir-frying until fragrant.
- Add the shrimp, Manila clams, squid rings, and scallops to the pot along with the gochujang and gochugaru, stirring until combined.
- Pour in the chicken broth (or bone broth) and bring to a quick boil.
- Toss in the napa cabbage and bok choy, allowing them to soften in the broth.
- Add soy sauce and salt to taste, adjusting until the flavors are balanced.
- Stir in the cooked noodles and gently mix for about 30 seconds until heated through.
- Finish by stirring in the scallions, then serve the soup hot.
Notes
Feel free to adjust the spiciness and add more vegetables according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg