How to Make Rich Anchovy Broth

Anchovies (photo by JenniferW)

This broth is the soul of many simple Korean noodle soups, light yet full-bodied, ocean-sweet but not overly “fishy.” It is the kind of recipe a quiet grandfather might make by instinct, not measurement. In my kitchen, it is where every comforting noodle dish begins.

Here is how I build a broth that tastes clean, comforting, and rich with umami, perfect for dishes like my Coastal Clear Noodle Soup.

Ingredients

(Serves as a base for 6 bowls of soup)

12 large dried anchovies, heads and guts removed (about 22g)
1 piece dried kelp (dashima / kombu), approx. 4 x 4 inches (10 x 10 cm)
1 small onion, quarter (about 100g)
3 cloves garlic (smashed)
8 cups cold water (about 2 L)
80g daikon (cut in chunks)
1 stalk of spring onion/scallion (white part)
Optional: A couple dried shiitake mushrooms.

Method

Prepare the anchovies
Remove the heads and guts to avoid bitterness.
Lightly toast in a dry pan over medium heat for 1–2 minutes, until fragrant.
Layer the broth
In a pot, combine:
- Toasted anchovies
- Kelp
- Onion, garlic, and optional ingredients
- Water (8 cups / 2 L)
Simmer gently
Bring to a gentle simmer (not a boil) over medium heat.
After 10 minutes, remove the kelp.
Simmer everything else for another 5 minutes, then strain.
Taste and store
Your broth should be clear, dark amber, and deeply savoury.
Use immediately or cool and refrigerate for up to 3 days. It also freezes beautifully in small portions (ice-cube tray or jar with cover).

✨ Tips & Notes

• Avoid boiling too hard, that makes the broth cloudy and bitter.

• This broth keeps well in the fridge (3 days) or freeze in batches for quick meals.

• Use it as a base for noodles, tofu soup, or a comforting bowl of rice porridge.

• Why need to remove the guts and heads of dried anchovies? The black innards will add bitterness.

• Why need to lightly toast the anchovies in a dry pan for 1-2 minutes? This will boosts umami without fishiness and it will be fragrant.

It is just a broth, but it carries something ancient in it, the quiet work of hands, the rhythm of waiting, the patience of the sea. I hope it brings warmth to your kitchen, and comfort to someone you love.

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