Korean-style White Broth Saury Noodle Soup 韓式白湯秋刀魚麵

An authentic Korean-inspired white broth soup featuring fresh saury fish that imparts a delicate sweetness to the broth, combined with chewy noodles and fresh vegetables. The milky white broth is created through a long simmer of saury bones and aromatics, resulting in a rich, umami-packed soup with a light yet deeply satisfying flavor profile.

Nutrition (per serving)

Ingredients

• 800g Fresh saury fish (whole, gutted and cleaned)
• 1 piece Dried kombu seaweed
• 6 pieces Dried shiitake mushrooms
• 1tbsp Korean dried anchovies (myeolchi)
• 3 slices Fresh ginger
• 4 cloves Garlic
• 1tbsp Gochugaru (Korean red chili flakes)
• 1tbsp Sesame oil
• 2tsp Sea salt
• 2tsp Sugar
• 1tbsp Soy sauce
• 400g Korean wheat noodles (kalguksu style)
• 150g Fresh spinach
• 150g Daikon radish
• 2 stalks Green onion
• 1tbsp Sesame seeds
• 1200ml Water

Steps

1. Rinse saury fish thoroughly under cold water. Remove any remaining scales and innards. Pat dry with paper towels.
2. Bring water to a boil in a large pot. Add saury fish, kombu seaweed, dried shiitake mushrooms, dried anchovies, ginger slices, and garlic cloves.
3. Once broth reaches a boil, reduce heat to medium-low and simmer for 45 minutes, allowing the broth to turn milky white. Skim off any impurities that rise to the surface.
4. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
5. Return strained broth to the pot. Add gochugaru, sesame oil, sea salt, sugar, and soy sauce. Stir well to combine.
6. Cut daikon radish into thin matchsticks. Blanch daikon and spinach separately in boiling water for 2 minutes each, then drain and set aside.
7. In a separate pot of boiling water, cook noodles according to package directions until chewy. Drain and rinse under cold water to prevent sticking.
8. Bring the broth back to a gentle simmer. Divide cooked noodles into serving bowls.
9. Ladle hot broth into each bowl over the noodles. Top with blanched daikon radish, spinach, and chopped green onion.
10. Sprinkle sesame seeds over each bowl as garnish. Serve immediately while broth is piping hot.

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