Cold Noodles in Creamy Perilla Tofu Broth recipe - ingredients, nutrition and when to eat it
This summer dish is made with cooked noodles and tofu in a chilled, nutty perilla seed broth.
This summer dish is made with cooked noodles and tofu in a chilled, nutty perilla seed broth. The soft tofu and springy noodles make it a good choice for lunch on a hot day or a light dinner.
Noodles · 20 minutes to cook
Nutrition (per 620g serving): 436.3 kcal · protein 23.1g · carbohydrate 55g · fat 13.5g · sodium 545.5mg
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: Whisk the perilla seed powder into the water a little at a time to prevent lumps.
Tips: If the broth is too thick, add a tablespoon or two of cold water to adjust the consistency.
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Ingredients (1 serving)
- Cooked somyeon noodles — 1 serving
- Tofu — 0.5 block
- Ground perilla seeds — 2 Tbsp
- Cold water — 1 cup
- Soy sauce — 1 tsp
- Sesame seeds — 1 tsp
- Ice — 0.5 cup