Seafood Sujebi Noodle Soup recipe - ingredients, nutrition and when to eat it
This clear soup combines clams, shrimp, chewy hand-torn dumplings, and noodles simmered together.
This clear soup combines clams, shrimp, chewy hand-torn dumplings, and noodles simmered together. It is especially comforting for a warm, refreshing lunch or dinner on a rainy day.
Noodles · 35 minutes to cook
Nutrition (per 941.5g serving): 520.2 kcal · protein 40.7g · carbohydrate 77.5g · fat 3g · sodium 1915.2mg
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: Tear the sujebi dough into thin pieces so they are easier to eat with the broth.
Tips: Once the clams open, avoid simmering them for too long so the meat doesn't become tough.
Tips: Boil and rinse the noodles in cold water ahead of time, then add them at the end so the broth stays less thick.
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Ingredients (1 serving)
- Water — 500 ml
- Dried anchovies — 10 g
- Kombu — 5 g
- Clam (littleneck clam) — 1 cup
- Shrimp — 5 pc
- All-purpose flour — 45 g
- Boiled wheat noodles or somyeon — 120 g
- Korean zucchini — 40 g
- Onion — 30 g
- Garlic — 1 pc
- Green onion — 15 g
- Soy sauce — 2 tsp
- Salt — 1.5 g