Mara Soup with Hand-Torn Noodles recipe - ingredients, nutrition and when to eat it
This soup combines a savory freshwater snail broth with chewy pieces of flour dough and garlic chives.
This soup combines a savory freshwater snail broth with chewy pieces of flour dough and garlic chives. Its refreshing, mild flavor makes it a good choice for lunch on a hot day or a filling dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 796.5g serving): 346.6 kcal · protein 18.7g · carbohydrate 58.9g · fat 2.6g · sodium 1020.7mg
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: Let the dough rest well so it’s easier to pinch off into thin pieces.
Tips: To keep the broth from getting too salty, start with just a little doenjang and adjust the seasoning at the end.
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Ingredients (1 serving)
- Freshwater snail meat — 80 g
- Flour — 0.5 cup
- Garlic chives — 0.5 handful
- Water — 600 ml
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Garlic — 1 tsp
- Green onion — 0.2 pc
- Salt — 0.3 tsp