Perilla Potato Sujebi and Noodle Soup recipe - ingredients, nutrition and when to eat it
This soup combines potatoes, hand-torn sujebi dumplings, and noodles in a perilla seed broth.
This soup combines potatoes, hand-torn sujebi dumplings, and noodles in a perilla seed broth. Its thick, nutty broth pairs with the fluffy texture of the potatoes, making it a comforting lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Tips: Keep the dough moist enough to cling slightly to your hands so it’s easy to tear into thin pieces.
Tips: Stir in the perilla seed powder at the end, and keep stirring as the soup simmers to help prevent it from sticking to the bottom of the pot.
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Ingredients (1 serving)
- Flour — 80 g
- Potato — 1 pc
- Perilla seed powder — 2 Tbsp
- Cooked knife-cut noodles — 120 g
- Dashi stock — 500 ml
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.3 tsp
- Water — 50 ml