Mushroom Sujebi (Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
Mushroom Sujebi is a comforting bowl of anchovy broth simmered with chewy pieces of hand-torn dough and mushrooms.
Mushroom Sujebi is a comforting bowl of anchovy broth simmered with chewy pieces of hand-torn dough and mushrooms. The mild broth takes on a subtle mushroom aroma, making it a good choice for a rainy day or a hearty lunch or dinner.
Noodles · 30 minutes to cook
Nutrition (per 942.5g serving): 396.5 kcal · protein 17.4g · carbohydrate 78.3g · fat 1.5g · sodium 622.6mg
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, small pieces so they cook through evenly.
Tips: If the dough sticks to your hands, lightly wet your fingertips before tearing off pieces.
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Ingredients (1 serving)
- Flour — 0.8 cup
- Oyster mushrooms — 0.5 handful
- Shiitake mushrooms — 1 pc
- Dried anchovies — 5 pc
- Kelp — 1 sheet
- Korean zucchini — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Salt — 0.3 tsp
- Water — 3 cup