Manila Clam and Zucchini Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
This warm soup is made with chewy flour dough pieces and Manila clams. The clams add a refreshing savory depth, balanced by the zucchini’s gentle sweetness,…
This warm soup is made with chewy flour dough pieces and Manila clams. The clams add a refreshing savory depth, balanced by the zucchini’s gentle sweetness, making it a lovely choice for a hearty lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 872g serving): 485 kcal · protein 24.9g · carbohydrate 86.6g · fat 2.1g · sodium 1388.2mg
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: Knead the dough, adding water a little at a time, until it’s soft enough to feel smooth against your ear; this makes it easier to pull into thin pieces.
Tips: Clam meat can turn tough if cooked too long, so add it near the end and cook just until done.
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Ingredients (1 serving)
- Clam meat — 80 g
- Korean zucchini — 0.3 pc
- Flour — 0.8 cup
- Water — 600 ml
- Kelp — 4 g
- Dried anchovies — 5 g
- Scallions — 0.2 pc
- Garlic — 1 clove
- Salt — 1 tsp