Water Parsley and Clam Sujebi Noodle Soup recipe - ingredients, nutrition and when to eat it
This clear, comforting bowl combines water parsley, clams, hand-torn dough pieces, and noodles.
This clear, comforting bowl combines water parsley, clams, hand-torn dough pieces, and noodles. The clams lend a refreshing savory flavor, while the water parsley adds a fresh aroma. It’s a lovely choice when you’re craving a warm bowl for lunch or dinner in spring.
Noodles · 30 minutes to cook
Nutrition (per 898.5g serving): 461.2 kcal · protein 23.7g · carbohydrate 81.2g · fat 2.1g · sodium 1285.3mg
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 in the refrigerator to make it easier to tear into thin pieces.
Tips: Add the water parsley at the end and avoid cooking it for long so its aroma stays fresh.
Tips: Once the clams open, avoid simmering them for much longer or the meat may turn tough.
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Ingredients (1 serving)
- Manila clams (clam meat) — 100 g
- Water dropwort — 0.5 handful
- Flour — 70 g
- Cooked somyeon (thin wheat noodles) — 80 g
- Kelp — 1 piece
- Green onion — 0.2 stalk
- Garlic — 1 clove
- Salt — 0.5 tsp
- Water — 3 cup