Potato Ongshimi Noodle Soup recipe - ingredients, nutrition and when to eat it
This comforting noodle soup combines potato dumplings made from grated potatoes with knife-cut noodles in one pot.
This comforting noodle soup combines potato dumplings made from grated potatoes with knife-cut noodles in one pot. Perilla seed powder makes it rich and nutty, perfect for lunch or dinner on a cold day.
Noodles · 45 minutes to cook
Nutrition (per 1026g serving): 461.7 kcal · protein 18.2g · carbohydrate 89.5g · fat 4.1g · sodium 3086mg
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: Squeeze out plenty of moisture from the potatoes so the dumplings don’t fall apart easily.
Tips: Shape the dumplings to a similar size so they cook evenly.
Tips: Perilla seed powder can lose its aroma if boiled too long, so add it during the last one or two minutes.
Tips: Using pre-cooked knife-cut noodles helps keep the broth from becoming too thick.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Potato — 180 g
- Potato starch — 2 Tbsp
- Cooked kalguksu noodles — 120 g
- Dried anchovies — 10 g
- Dried kelp — 5 g
- Perilla seed powder — 1 Tbsp
- Onion — 40 g
- Green onion — 20 g
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Salt — 1 tsp
- Water — 600 ml