Potato Sujebi Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm bowl is made with anchovy broth, potatoes, chewy sujebi dough pieces, and noodles.
This warm bowl is made with anchovy broth, potatoes, chewy sujebi dough pieces, and noodles. The mild broth pairs well with the fluffy potatoes, making it a comforting choice for a rainy day or a home-cooked dinner.
Noodles · 35 minutes to cook
Nutrition (per 921g serving): 599.5 kcal · protein 22.2g · carbohydrate 120.6g · fat 1.9g · sodium 2963.5mg
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: Add the water to the sujebi dough a little at a time rather than all at once to make it easier to get the right consistency.
Tips: Boil the somyeon separately for 1 minute and rinse it before adding, so the broth stays clearer.
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Ingredients (1 serving)
- Water — 600 ml
- Dried anchovies — 8 g
- Kombu — 5 g
- Potatoes — 1 pc
- Flour — 70 g
- Dried somyeon noodles — 50 g
- Green onion — 15 g
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Salt — 1 tsp