Mugwort Potato Dumpling Noodle Soup recipe - ingredients, nutrition and when to eat it
Mugwort Potato Dumpling Noodle Soup combines fragrant mugwort potato dumplings and noodles simmered together in anchovy broth.
Mugwort Potato Dumpling Noodle Soup combines fragrant mugwort potato dumplings and noodles simmered together in anchovy broth. The chewy dumplings and soft noodles make it a comforting lunch or light dinner, especially in spring.
Noodles · 35 minutes to cook
Nutrition (per 844g serving): 373.4 kcal · protein 14.7g · carbohydrate 76.1g · fat 1.4g · sodium 957.3mg
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: If you squeeze too much water from the potatoes, the dumplings may turn firm, so squeeze only enough for the dough to hold together.
Tips: Blanch the mugwort briefly so its fragrance and color stay vivid.
Tips: After adding the dumplings, avoid stirring often with a ladle; gently shake the pot to keep their shape intact.
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)
- Potato — 120 g
- Mugwort — 20 g
- Potato starch — 1.5 Tbsp
- Boiled wheat noodles or somyeon — 150 g
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 500 ml
- Green onion — 15 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.2 tsp