Cold Cucumber Soup with Thin Noodles recipe - ingredients, nutrition and when to eat it
This summer meal pairs thin wheat noodles with chilled, tangy cucumber soup. Crisp cucumber and smooth noodles make for a light, refreshing bite.
This summer meal pairs thin wheat noodles with chilled, tangy cucumber soup. Crisp cucumber and smooth noodles make for a light, refreshing bite. Enjoy it cold for lunch or dinner on a hot day.
Noodles · 20 minutes to cook
Nutrition (per 602.5g serving): 274.7 kcal · protein 8.8g · carbohydrate 53.6g · fat 2.3g · sodium 693.4mg
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: Cold soup can taste less seasoned, so chill it first, then taste and add a little vinegar or salt if needed.
Tips: Rinse the thin wheat noodles thoroughly in cold water to remove excess starch and keep the broth clear.
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Ingredients (1 serving)
- Cooked thin wheat noodles — 180 g
- Cucumber — 0.5 pc
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Toasted sesame seeds — 1 tsp
- Water — 250 ml
- Ice — 3 pc