Chicken and Tomato Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This soup is made with chicken, tomatoes, and pieces of hand-torn dough. The tomatoes lend the broth a tangy flavor, while the chewy dough and chicken make it…
This soup is made with chicken, tomatoes, and pieces of hand-torn dough. The tomatoes lend the broth a tangy flavor, while the chewy dough and chicken make it hearty. It’s a comforting choice for lunch or dinner when you’re in the mood for a warm bowl of soup.
Soups & stews · 35 minutes to cook
Nutrition (per 893.8g serving): 582 kcal · protein 29.2g · carbohydrate 72.5g · fat 17.6g · sodium 1411.7mg
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: Dampen your hands with a little water and pinch off thin pieces of dough so they cook evenly.
Tips: Sauté the tomatoes first to help their tangy flavor spread through the broth.
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Ingredients (1 serving)
- Boneless chicken thighs — 100 g
- Tomato — 1 pc
- Flour — 80 g
- Water — 500 ml
- Onion — 0.3 pc
- Garlic — 1 pc
- Salt — 1 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 tsp