Cold Soybean Sprout Noodle Soup recipe - ingredients, nutrition and when to eat it
Cold Soybean Sprout Noodle Soup is a summer noodle dish with thin wheat noodles in chilled anchovy broth and crisp-tender blanched soybean sprouts.
Cold Soybean Sprout Noodle Soup is a summer noodle dish with thin wheat noodles in chilled anchovy broth and crisp-tender blanched soybean sprouts. The light broth and refreshing crunch make it a good choice for lunch on a hot day or a light dinner.
Noodles · 25 minutes to cook
Nutrition (per 713.5g serving): 320.1 kcal · protein 17.8g · carbohydrate 53.1g · fat 3.5g · sodium 841.9mg
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: Make the broth the day before and chill it to make lunch prep much easier.
Tips: Rinse the thin wheat noodles thoroughly under cold water so they stay springy and don't cloud the broth as much.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Soybean sprouts — 100 g
- Dried anchovies — 8 g
- Kelp — 3 g
- Water — 350 ml
- Soy sauce — 0.5 Tbsp
- Green onion — 10 g
- Garlic — 3 g
- Ice — 3 pc
- Scallions — 5 g
- Sesame seeds — 2 tsp