Hand-Torn Noodle Soup with Spring Cabbage and Clams recipe - ingredients, nutrition and when to eat it
This soup combines chewy hand-torn noodles, clams, and tender spring cabbage in a clear broth.
This soup combines chewy hand-torn noodles, clams, and tender spring cabbage in a clear broth. The clams' clean, savory flavor pairs with the cabbage's gentle sweetness, making it a warming choice for lunch or dinner on a spring day.
Soups & stews · 35 minutes to cook
Nutrition (per 774.3g serving): 450.1 kcal · protein 24.5g · carbohydrate 78.9g · fat 2.1g · sodium 841mg
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: If the dough sticks to your hands, add flour a little at a time until it's easy to pinch off thin pieces.
Tips: Use clams that have been purged of sand, and add the spring cabbage at the end to keep it crisp.
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Ingredients (1 serving)
- Spring cabbage — 80 g
- Clam meat — 80 g
- Flour — 90 g
- Water — 500 ml
- Kelp — 3 g
- Dried anchovies — 5 g
- Garlic — 1 pc
- Green onion — 0.3 pc
- Salt — 0.3 tsp