Ramen with Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
Ramen with sujebi is a one-pot meal made by simmering chewy pieces of hand-torn dough in ramen broth.
Ramen with sujebi is a one-pot meal made by simmering chewy pieces of hand-torn dough in ramen broth. The sujebi goes well with the familiar, spicy broth, making this a filling choice for lunch or dinner.
Noodles · 15 minutes to cook
Nutrition (per 743g serving): 746.8 kcal · protein 18.5g · carbohydrate 124.7g · fat 16.9g · sodium 1711.3mg
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: Tear the dough into thin, small pieces so they cook in about the same time as the ramen noodles.
Tips: Don’t add all the seasoning at once. Taste the broth after it boils and add more as needed to make it easier to get the seasoning right.
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Ingredients (1 serving)
- Ramen noodles — 1 pc
- Flour — 60 g
- Ramen seasoning — 0.7 pack
- Green onion — 0.3 pc
- Water — 550 ml
- Salt — 0.3 tsp