Shrimp and Mallow Sujebi (Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
This bowl of shrimp and mallow sujebi is made with tender mallow, shrimp, and chewy hand-torn noodles simmered in a savory soybean paste broth.
This bowl of shrimp and mallow sujebi is made with tender mallow, shrimp, and chewy hand-torn noodles simmered in a savory soybean paste broth. Its mellow, hearty flavor makes it a lovely choice for lunch or dinner on a cool day.
Soups & stews · 30 minutes to cook
Tips: Add the water to the dough a little at a time instead of all at once; it will be easier to handle.
Tips: If the mallow stems are thick, gently massage them by hand to soften them before adding.
Tips: Soybean paste can vary in saltiness, so taste the broth at the end and adjust as needed.
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Ingredients (1 serving)
- Mallow leaves — 100 g
- Shrimp — 60 g
- Flour — 70 g
- Soybean paste — 0.7 Tbsp
- Dashi stock — 450 ml
- Green onion — 15 g
- Garlic — 1 clove
- Salt — 0.5 g
- Water — 20 ml