Soba Noodles with Mugwort and Soybean Paste recipe - ingredients, nutrition and when to eat it
These noodles are made by tossing cooked somyeon (thin wheat noodles) with mugwort and a soybean paste sauce.
These noodles are made by tossing cooked somyeon (thin wheat noodles) with mugwort and a soybean paste sauce. The pleasantly bitter, fragrant mugwort pairs with the salty, savory paste, making this a lovely spring lunch.
Noodles · 20 minutes to cook
Nutrition (per 273.5g serving): 358.7 kcal · protein 11.4g · carbohydrate 58.3g · fat 8.3g · sodium 1274mg
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 the mugwort dry so the sauce doesn’t get watery.
Tips: Soybean paste can vary in saltiness by brand. Start with a little less, mix it in, taste, then add more as needed.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Mugwort — 1 handful
- Doenjang (Korean soybean paste) — 1 Tbsp
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Green onion — 0.1 pc