Kabocha Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
This hearty bowl has chewy wheat dough pieces simmered in a naturally sweet kabocha squash broth. It’s lovely served warm for lunch or dinner on a chilly day.
Noodles · 40 minutes to cook
Nutrition (per 559g serving): 353.1 kcal · protein 12.2g · carbohydrate 72.2g · fat 1.9g · sodium 409.4mg
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: Resting the dough in the refrigerator makes it less sticky and easier to pinch into thin pieces.
Tips: Mash only some of the kabocha so the broth thickens while some pieces remain for a bit of texture.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Flour — 70 g
- Water — 350 ml
- Dried anchovies — 5 g
- Kombu — 3 g
- Salt — 1 g
- Green onion — 10 g