Pond Snail Doenjang Noodles (soybean paste noodle soup) recipe - ingredients, nutrition and when to eat it
This noodle soup features somyeon in a savory broth made with pond snails and doenjang.
This noodle soup features somyeon in a savory broth made with pond snails and doenjang. The chewy snails pair well with tender vegetables, making it a light, warming lunch in spring or summer or an easy dinner.
Noodles · 25 minutes to cook
Nutrition (per 753g serving): 462.3 kcal · protein 26.5g · carbohydrate 79.1g · fat 3.8g · sodium 2424.6mg
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: Boil the somyeon separately rather than directly in the broth so the broth does not become too thick.
Tips: Pond snail meat can become tough if overcooked, so add it during the last three minutes.
Tips: Doenjang varies in saltiness by brand, so start with a small amount and adjust the seasoning at the end.
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Ingredients (1 serving)
- Dried somyeon (thin wheat noodles) — 80 g
- Freshwater snail meat — 70 g
- Doenjang — 1.5 Tbsp
- Dried kelp — 1 sheet
- Dried anchovies — 8 g
- Water — 450 ml
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 tsp