Korean-Style Noodles in Cold Soybean Broth recipe - ingredients, nutrition and when to eat it
This summer noodle dish is made by serving boiled noodles in chilled soybean broth made from finely ground beans.
This summer noodle dish is made by serving boiled noodles in chilled soybean broth made from finely ground beans. Add crisp cucumber to the mild, nutty broth for a refreshing lunch when the heat puts you off your food.
World cuisine · 25 minutes to cook
Nutrition (per 548g serving): 483.4 kcal · protein 28.8g · carbohydrate 62g · fat 13g · sodium 632.7mg
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: Add water a little at a time while blending the soybean broth to get the consistency you want.
Tips: Make the broth ahead and chill it so you can serve it cold as soon as the noodles are cooked.
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Ingredients (1 serving)
- Boiled beans — 120 g
- Cold water — 150 ml
- Cooked somyeon (thin wheat noodles) — 180 g
- Cucumber — 0.3 pc
- Salt — 0.3 tsp
- Sesame seeds — 0.5 tsp
- Ice — 3 pc