Zucchini Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
A clear-broth soup made with zucchini and potatoes, with pieces of flour dough torn in by hand as it cooks.
A clear-broth soup made with zucchini and potatoes, with pieces of flour dough torn in by hand as it cooks. Mild and comforting, it is a lovely choice for a quick lunch or a gentle, easy dinner.
Noodles · 35 minutes to cook
Nutrition (per 916g serving): 426.2 kcal · protein 17.9g · carbohydrate 84.9g · fat 1.4g · sodium 2325.9mg
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 pieces so it blends well with the broth and cooks quickly.
Tips: After adding the dough, stir gently for just the first minute to keep it from sticking to the bottom of the pot.
Tips: Add the zucchini later in the cooking process so it keeps its shape and texture.
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Ingredients (1 serving)
- Flour — 80 g
- Korean zucchini — 0.5 pc
- Potato — 0.5 pc
- Dried anchovies — 8 pc
- Dried kelp — 5 g
- Green onion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Salt — 0.5 tsp
- Water — 600 ml