Crown Daisy and Fish Cake Sujebi (Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
This sujebi is made with chewy hand-torn dough pieces simmered in fish cake broth and finished with fragrant crown daisy.
This sujebi is made with chewy hand-torn dough pieces simmered in fish cake broth and finished with fragrant crown daisy. The fish cake adds savory depth to the warm, comforting broth, making it a lovely lunch or dinner on a chilly day.
Street food · 25 minutes to cook
Tips: Tear the dough into thin, similar-sized pieces so they cook evenly.
Tips: Crown daisy releases its aroma quickly, so add it at the end and simmer briefly.
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Ingredients (1 serving)
- Fish cake — 60 g
- All-purpose flour — 70 g
- Crown daisy — 30 g
- Dashi stock — 350 ml
- Water — 50 ml
- Soy sauce — 1 tsp
- Garlic — 1 tsp
- Green onion — 15 g
- Salt — 0.5 g