Acorn noodle soup

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Dotori-guksu

Acorn noodle soup, known as dotori-guksu in Korean, is a traditional Korean dish made from acorn flour noodles. This dish is particularly popular in Korea due to its unique flavor and nutritional benefits.

Ingredients

The primary ingredient in acorn noodle soup is the acorn flour, which is used to make the noodles. Acorn flour is known for its nutty flavor and is rich in nutrients such as protein and fiber. Other common ingredients include:

• Broth: Typically made from beef, chicken, or vegetable stock.
• Vegetables: Such as zucchini, carrot, and mushrooms.
• Seasoning: Including soy sauce, garlic, and sesame oil.
• Garnish: Often topped with scallions and sesame seeds.

Preparation

The preparation of acorn noodle soup involves several steps:

• 1. Noodle Preparation: Acorn flour is mixed with water to form a dough, which is then rolled out and cut into thin noodles.
• 2. Broth Preparation: The broth is prepared by simmering the chosen stock with garlic and soy sauce for flavor.
• 3. Cooking the Noodles: The acorn noodles are boiled until they are tender.
• 4. Combining Ingredients: The cooked noodles are added to the broth along with sliced vegetables.
• 5. Final Touches: The soup is garnished with scallions and sesame seeds before serving.

Nutritional Benefits

Acorn noodle soup is valued for its health benefits. Acorn flour is high in dietary fiber, which aids in digestion, and contains essential amino acids. The soup is also low in calories, making it a suitable option for those seeking a nutritious and light meal.

Cultural Significance

In Korean cuisine, acorn noodle soup is often enjoyed during the autumn season when acorns are plentiful. It is considered a comfort food and is sometimes served during traditional Korean festivals and family gatherings.

Related Pages

• Korean cuisine
• Noodle soup
• Acorn
• Traditional Korean dishes