Directions

1. Step

In a pan, bring 1200 ml of water to a boil. Add a handful of anchovies, 4 pieces of radish, 1/8 onion, and a few pieces of kelp to the boiling water. Reduce to medium heat and simmer for 10 minutes. Turn off the heat and let it rest for 5 minutes. Strain the broth through a sieve to remove solids. Your anchovy broth is ready.

2. Step

Cook the noodles in boiling water according to the package instructions. Rinse with cold water and set aside. Heat 3 tablespoons of oil in a pan over medium heat. Add 1 tablespoon of chopped green onion, 1 tablespoon of minced garlic, and 1.5 teaspoons of red chili powder. Stir-fry on low heat until aromatic. Add 500 ml of anchovy broth to the pan and bring to a gentle simmer. Stir in 0.5 tablespoon of Korean soy sauce, 1 tablespoon of anchovy fish sauce, and 1 teaspoon of salt. Break an egg into the soup and let it poach gently. Add the soft tofu (cut into chunks) and the cooked noodles to the soup. Cook until everything is heated through. Serve the soup hot, garnished with bean sprouts, crown daisies, seaweed powder, and sesame seeds, if desired.

Spicy Soft Tofu Noodle Soup Recipe