Pumpkin and Doenjang Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
This home-style soup is made with tender zucchini and potatoes simmered in a savory doenjang broth with chewy sujebi noodles.
This home-style soup is made with tender zucchini and potatoes simmered in a savory doenjang broth with chewy sujebi noodles. Its rich, comforting flavor makes it a lovely choice for a warm lunch or dinner.
Noodles · 30 minutes to cook
Nutrition (per 787.5g serving): 407.7 kcal · protein 16.4g · carbohydrate 78.8g · fat 2.4g · sodium 1001.7mg
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: Doenjang varies in saltiness by brand. Taste the broth, then adjust the amount as needed.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Wheat flour — 75 g
- Korean zucchini — 0.3 pc
- Potato — 0.5 pc
- Doenjang — 1 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 sheet
- Green onion — 0.2 pc
- Garlic — 0.5 tsp
- Water — 500 ml