Mugwort Buckwheat Sujebi Soup recipe - ingredients, nutrition and when to eat it
This soup is made with thin pieces of buckwheat dough mixed with mugwort, cooked in anchovy and clam broth.
This soup is made with thin pieces of buckwheat dough mixed with mugwort, cooked in anchovy and clam broth. The mugwort adds a subtle aroma, and the buckwheat dough is rustic and pleasantly chewy. It’s a hearty lunch or dinner for a breezy, cool day.
Noodles · 35 minutes to cook
Nutrition (per 281g serving): 377.3 kcal · protein 23.7g · carbohydrate 63.7g · fat 3.3g · sodium 683.9mg
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: Tear the dough into thin pieces so they cook evenly and absorb the broth well.
Tips: Buckwheat dough can break more easily than wheat dough, so wet your hands and add the pieces slowly.
Tips: If using clams in their shells, cook them until they open and discard any that stay closed.
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Ingredients (1 serving)
- Buckwheat flour — 0.6 cup
- Mugwort — 0.5 handful
- Water — 3 Tbsp
- Clam meat — 0.5 handful
- Dried anchovies — 5 pc
- Kombu — 1 piece
- Korean zucchini — 0.3 pc
- Green onion — 0.1 pc
- Garlic — 0.5 pc
- Salt — 0.2 tsp