Mak Guksu (Korean Sesame Noodle Soup)
Silky buckwheat noodles in a fragrant broth topped with fresh vegetables, a poached egg, and a nutty sesame drizzle. A vegetarian take on this cooling Korean summer classic.
- Total time
- 35 min
- Servings
- 2
- Calories
- 312
- Protein
- 11g
Ingredients
- 4 cups vegetable stock
- 1 piece (3-inch) kombu (dried kelp)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 6 oz buckwheat noodles (soba)
- 2 whole eggs
- ½ whole cucumber, julienned
- 2 whole scallions, sliced thin
Instructions
- 1
Bring vegetable stock to a boil in a medium pot. Add kombu and remove from heat. Let sit 5 minutes, then remove kombu.
- 2
Return broth to medium heat. Stir in soy sauce, sesame oil, rice vinegar, garlic, and ginger. Simmer gently for 3 minutes until fragrant.
- 3
Bring a separate pot of salted water to boil. Add buckwheat noodles and cook per package directions, ~4 minutes. Drain and rinse under cold water.
- 4
Add eggs to the simmering broth. Cook until whites set but yolks still jiggle slightly, ~5 minutes. Remove with a slotted spoon.
- 5
Divide noodles between two bowls. Pour hot broth over noodles, leaving room at the top for toppings.
- 6
Top each bowl with a poached egg, cucumber, and scallions. Serve immediately while broth steams.
Tools you’ll need
- medium pot (3-quart)
- separate large pot for noodles
- slotted spoon
- two serving bowls
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