Abalone, Seaweed, and Hand-Torn Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm soup combines chewy hand-torn noodles with seaweed and abalone. The abalone’s savory flavor and the seaweed’s tender texture go well together, making…
This warm soup combines chewy hand-torn noodles with seaweed and abalone. The abalone’s savory flavor and the seaweed’s tender texture go well together, making it a satisfying lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 778.5g serving): 497.7 kcal · protein 21.7g · carbohydrate 83.9g · fat 6.5g · sodium 1475mg
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 beforehand so it is easier to tear into thin pieces and has a softer texture.
Tips: Abalone can become tough if simmered too long, so add it at the end after the noodles are cooked.
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Ingredients (1 serving)
- Abalone — 1 pc
- Dried seaweed — 1 Tbsp
- Flour — 0.8 cup
- Water — 600 ml
- Dried anchovies — 5 pc
- Kombu — 1 sheet
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Salt — 0.5 tsp