Spring Greens and Clam Sujebi (Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
This soup is made with clam broth, shepherd’s purse, wild chives, and chewy hand-torn noodles.
This soup is made with clam broth, shepherd’s purse, wild chives, and chewy hand-torn noodles. The clams’ briny flavor pairs with the fragrant greens, making it a lovely choice for a spring lunch or a filling dinner.
Soups & stews · 35 minutes to cook
Tips: Make the dough soft enough to feel slightly sticky; it’ll be easier to pinch off thin pieces.
Tips: Shepherd’s purse and wild chives lose their aroma if simmered too long, so add them after the noodles are cooked.
Tips: Avoid cooking the clam meat for too long, or it may turn tough.
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Ingredients (1 serving)
- Clam Meat — 80 g
- Flour — 100 g
- Shepherd’s purse — 40 g
- Wild chives — 15 g
- Water — 600 ml
- Anchovy stock — 1 cup
- Minced garlic — 0.5 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 tsp
- Sesame oil — 0.5 tsp