Clear Clam and Water Dropwort Sujebi (Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
This bowl of sujebi is made with clam broth, chewy hand-torn noodles, and fragrant water dropwort.
This bowl of sujebi is made with clam broth, chewy hand-torn noodles, and fragrant water dropwort. The light, refreshing broth pairs beautifully with the fresh aroma of the greens. It’s just right when you’re craving a warm bowl for lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 811.8g serving): 346.6 kcal · protein 19.9g · carbohydrate 53.7g · fat 3.9g · sodium 894.9mg
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: Keep the dough soft enough to feel slightly sticky on your hands for chewy sujebi.
Tips: Add the water dropwort after turning off the heat to preserve its fresh aroma.
Tips: Clams may be salty, so taste the broth before adding salt.
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Ingredients (1 serving)
- Clam meat — 100 g
- Flour — 0.5 cup
- Minari (water dropwort) — 0.5 handful
- Water — 600 ml
- Kombu — 1 piece
- Minced garlic — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.3 tsp
- Cooking oil — 0.5 tsp