Spring Cabbage and Soybean Paste Hand-Torn Noodle Soup recipe - ingredients, nutrition and when to eat it
Spring Cabbage and Soybean Paste Hand-Torn Noodle Soup is made by simmering chewy hand-torn noodles and spring cabbage in a savory Korean soybean paste broth.
Spring Cabbage and Soybean Paste Hand-Torn Noodle Soup is made by simmering chewy hand-torn noodles and spring cabbage in a savory Korean soybean paste broth. The vegetables’ subtle sweetness pairs with the salty soybean paste, making it perfect for lunch or dinner on a chilly spring day.
Soups & stews · 35 minutes to cook
Nutrition (per 797g serving): 346.9 kcal · protein 17g · carbohydrate 63.2g · fat 2.6g · sodium 1740.6mg
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: Let the dough rest beforehand so it sticks less to your hands and is easier to tear into thin pieces.
Tips: Add the spring cabbage at the end rather than simmering it for too long, so it keeps a little of its crisp texture.
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Ingredients (1 serving)
- Bomdong (spring napa cabbage) — 80 g
- Doenjang — 1 Tbsp
- Flour — 70 g
- Water — 550 ml
- Dried anchovies — 5 pc
- Dried kelp — 1 sheet
- Green onion — 0.3 pc
- Garlic — 1 pc
- Salt — 0.5 tsp
- Water — 3 Tbsp