Spring Cabbage and Oyster Hand-Torn Noodle Soup recipe - ingredients, nutrition and when to eat it
This brothy hand-torn noodle soup is made with spring cabbage, oysters, and pieces of torn wheat dough.
This brothy hand-torn noodle soup is made with spring cabbage, oysters, and pieces of torn wheat dough. The oysters’ briny aroma pairs with the cabbage’s fresh, mild sweetness for a filling yet light meal. It’s especially nice for a warm lunch in late winter or early spring.
Soups & stews · 35 minutes to cook
Tips: Add water to the dough a little at a time so it doesn’t get too sticky, then let it rest for 20 minutes to make it easier to tear into pieces.
Tips: Oysters can turn tough if cooked too long, so add them near the end and cook just until done.
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Ingredients (1 serving)
- All-purpose flour — 90 g
- Oysters — 100 g
- Bomdong (spring cabbage) — 70 g
- Anchovy-kelp broth — 450 ml
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.5 tsp
- Water — 45 ml