Mushroom Soy Sauce Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
This warm sujebi soup is seasoned with soy sauce and made with shiitake and oyster mushrooms.
This warm sujebi soup is seasoned with soy sauce and made with shiitake and oyster mushrooms. The chewy dough and delicate mushroom aroma make it a lovely choice for lunch or dinner on a breezy day.
Noodles · 35 minutes to cook
Tips: Add water to the dough a little at a time rather than all at once to make it easier to work with.
Tips: Tear off small, thin pieces so they cook evenly.
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Ingredients (1 serving)
- Wheat flour — 100 g
- Water — 55 ml
- Shiitake mushrooms — 1 pc
- Oyster mushrooms — 40 g
- Anchovy stock — 400 ml
- Soy sauce — 1 Tbsp
- Green onion — 15 g
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Salt — 0.5 g