Mallow and Doenjang Noodle Soup recipe - ingredients, nutrition and when to eat it
Mallow and Doenjang Noodle Soup is a comforting bowl of soft mallow and noodles simmered in a savory soybean paste broth.
Mallow and Doenjang Noodle Soup is a comforting bowl of soft mallow and noodles simmered in a savory soybean paste broth. The warm broth pairs well with chewy noodles, making it a satisfying lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 800.5g serving): 315.2 kcal · protein 16.8g · carbohydrate 55.5g · fat 2.9g · sodium 1195.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Peeling the tough outer layer from the mallow stems makes them more tender.
Tips: Doenjang varies in saltiness, so start with a small amount and adjust the seasoning at the end.
Tips: Cooked noodles can turn soft if left in the broth too long, so add them just before serving.
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Ingredients (1 serving)
- Mallow leaves — 80 g
- Cooked somyeon noodles — 180 g
- Doenjang — 1 Tbsp
- Dried anchovies — 5 pc
- Kombu — 1 piece
- Minced garlic — 0.5 tsp
- Korean leek — 0.3 pc
- Water — 500 ml