Knife-Cut Noodle Soup in Anchovy-Kelp Broth with Zucchini and Potato

What you need

• 20 g (3/4 oz) dried anchovies, heads and guts removed
• 10 g (1/3 oz) dried kelp, about a 10 cm (4 in) square
• 1.2 l (5 cups) water
• 1 potato, peeled, halved and thinly sliced
• 1/2 zucchini, cut into thin half-moons
• 2 cloves garlic, minced
• 1 1/2 tbsp light soy sauce
• 1/2 tsp salt, or to taste
• 300 g (10 oz) knife-cut noodles, fresh, or dried wheat noodles
• 2 scallions, chopped
• 1 tsp toasted sesame seeds, to finish

Method

Restated from the original video

1. 1

   Dry-toast the anchovies in a pot over medium heat for 1-2 min to drive off any fishy smell.

2. 2

   Add the water and kelp. Bring to a boil, remove the kelp after 10 min, then simmer the anchovies for another 10 min.

3. 3

   Strain the broth and return it to the pot. Discard the anchovies.

4. 4

   Add the potato to the broth and boil until it is just tender, 5-6 min.

5. 5

   Stir in the garlic, soy sauce and salt, then add the zucchini.

6. 6

   Boil the noodles in a separate large pot of water until cooked, 3-4 min for fresh. Drain and rinse under cold water to wash off the extra starch.

7. 7

   Add the noodles to the broth and simmer 1-2 min so they warm through. Taste and add salt if needed.

8. 8

   Turn off the heat and stir in the scallions.

9. 9

   Ladle into bowls and sprinkle with the sesame seeds. Serve piping hot.

Imported from mykoreankitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.