Soybean Pulp Noodles recipe - ingredients, nutrition and when to eat it
Soybean Pulp Noodles are a comforting winter home-style dish made by simmering soybean pulp like a broth and serving it with cooked noodles.
Soybean Pulp Noodles are a comforting winter home-style dish made by simmering soybean pulp like a broth and serving it with cooked noodles. Its thick, savory flavor is complemented by the sweet, spicy tang of kimchi, making it satisfying for lunch or dinner.
Noodles · 20 minutes to cook
Nutrition (per 816g serving): 475.4 kcal · protein 21.6g · carbohydrate 64.3g · fat 14.7g · sodium 1423.4mg
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: Soybean pulp can stick easily to the bottom of the pot, so gently stir the bottom with a spatula as it simmers.
Tips: If the broth is too thick, add 30–50 ml of water to adjust the consistency.
Tips: The noodles can become soggy if left in the broth too long, so add them just before serving.
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Ingredients (1 serving)
- Boiled milmyeon or somyeon noodles — 180 g
- Soybean pulp — 180 g
- Napa cabbage kimchi — 40 g
- Onion — 30 g
- Garlic — 3 g
- Green onion — 10 g
- Perilla seed powder — 10 Tbsp
- Soy sauce — 8 ml
- Sesame oil — 4 ml
- Water — 350 ml
- Salt — 1 g