Mushroom Soy Sauce Sujebi Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm bowl is made by simmering sujebi (hand-torn dough flakes) and noodles together in a soy sauce broth with mushrooms.
This warm bowl is made by simmering sujebi (hand-torn dough flakes) and noodles together in a soy sauce broth with mushrooms. The hearty broth, chewy noodles, and tender mushrooms make it a lovely dinner for a rainy day.
Noodles · 30 minutes to cook
Nutrition (per 752.5g serving): 485.5 kcal · protein 15.5g · carbohydrate 90.4g · fat 6.4g · sodium 2806.8mg
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 sujebi dough rest briefly so it’s easier to pull into thin pieces.
Tips: Cook and rinse the somyeon (thin wheat noodles) separately to keep the broth clearer.
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Ingredients (1 serving)
- Dried somyeon noodles — 60 g
- Flour — 50 g
- Mushrooms — 100 g
- Soy sauce — 1 Tbsp
- Green onion — 15 g
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Salt — 0.5 tsp
- Water — 2.5 cup