Spicy Seafood Noodle Soup
Serves 415 mins prep20 mins cook
A Korean-Chinese noodle soup dish loaded with hearty seafood and vegetables, featuring a spicy flavor profile. This recipe includes a variety of seafood and vegetables, cooked in homemade anchovy stock, and flavored with ginger, garlic, and red chili peppers.
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What you need
Instructions
1: Prepare 5 cups of homemade anchovy stock. 2: In a wok, heat some oil and add minced ginger, minced garlic, 6 chopped red chili peppers, and 4 tbsp of Korean red pepper flakes. 3: Stir for about 1 minute on medium heat until smoky. 4: Add 3 stalks of scallions, napa cabbage, and chopped onion. 5: Stir until the veggies are coated with the seasonings. 6: Add anchovy stock, seafood, and enoki mushrooms. 7: Cover and let it come to a boil, then lower heat and simmer for 10 minutes. 8: Cook noodles in a separate pot according to package instructions. 9: Drain and transfer noodles into a soup bowl. 10: Season the soup with soy sauce, spicy sesame oil, chili oil, cayenne pepper, and salt to taste. 11: Scoop seafood and soup over the noodles.View original recipe