Sweet Potato Stem Noodles in Soybean Paste Broth recipe - ingredients, nutrition and when to eat it
These noodles are made with summer sweet potato stems simmered in soybean paste broth and served with noodles.
These noodles are made with summer sweet potato stems simmered in soybean paste broth and served with noodles. The hearty, savory broth pairs well with the stems’ crisp yet tender texture, making this a satisfying meal on a hot day.
Noodles · 25 minutes to cook
Nutrition (per 781.5g serving): 354 kcal · protein 16.1g · carbohydrate 58.8g · fat 5.2g · sodium 1180.7mg
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: Peel the sweet potato stems before blanching to make them less tough and keep the broth clear.
Tips: Soybean paste varies in saltiness, so start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Cooked somyeon noodles — 1 serving
- Sweet potato stems — 1 handful
- Soybean paste — 1 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Green onion — 0.3 pc
- Garlic — 1 pc
- Water — 2 cup
- Sesame oil — 0.5 tsp