Korean Hand-Torn Miso Noodle Soup
Known as sujebi, this traditional Korean noodle soup is a nice and spicy dinner.
Serves
4
FOR THE DOUGH:
Plain Flour
Sesame Oil
Salt
Boiling Water
FOR THE SOUP
Shiitake Mushroom
Onion
Garlic Clove
Mirin
Sugar
Ground White Pepper
Soy Sauce
Fish Sauce
Chicken Stock
White Miso
Toasted Sesame Seed
FOR THE VEGETABLES
Potato
Carrot
Courgette
Spring Onion
TO SERVE
Sesame Oil
Kimchi Brine
Kimchi
Chilli Oil
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Romany Henry
Eating the world, preferably with chilli oil, Romany Henry (@dudu_eats) is a Mob chef and freelancer recipe developer who always comes at a dishes with a fun and fresh angle. Starters, mains, desserts – you name it, and she can cook it.
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Notes (1)
S
Suzanne C.
3 months ago
(edited)
The recipe makes *A LOT* of noodles. For me, I’d possibly reduce the quantities slightly. But overall this is a real bowl of comfort food. I added some gochujang chicken to mine and it was a perfect meal in a bowl!!
Romany Henry
Eating the world, preferably with chilli oil, Romany Henry (@dudu_eats) is a Mob chef and freelancer recipe developer who always comes at a dishes with a fun and fresh angle. Starters, mains, desserts – you name it, and she can cook it.