Mushroom Sujebi Noodle Soup (hand-torn dough and noodles) recipe - ingredients, nutrition and when to eat it
This one-pot dish brings together chewy hand-torn dough pieces, noodles, and mushrooms in a clear broth.
This one-pot dish brings together chewy hand-torn dough pieces, noodles, and mushrooms in a clear broth. The mushrooms’ delicate aroma pairs with the light broth, making it an easy, comforting dinner on a cool evening.
Noodles · 30 minutes to cook
Tips: Add the water to the dough a little at a time instead of pouring it all in at once, so it’s easier to get the right consistency.
Tips: The sujebi and noodles will absorb broth, so adjust the seasoning just before serving.
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Ingredients (1 serving)
- Mushrooms — 100 g
- Flour — 70 g
- Cooked somyeon (thin wheat noodles) — 80 g
- Vegetable stock — 400 ml
- Korean zucchini — 40 g
- Green onion — 15 g
- Garlic — 3 g
- Soy sauce — 1 tsp
- Salt — 1 g
- Water — 30 ml