Crown Daisy and Tofu Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This bowl combines cooked buckwheat noodles with mild tofu and fragrant crown daisy leaves.
This bowl combines cooked buckwheat noodles with mild tofu and fragrant crown daisy leaves. A light soy sauce and vinegar dressing pairs nicely, making it a good choice for a spring lunch or light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 330g serving): 352.6 kcal · protein 16.2g · carbohydrate 45.3g · fat 11.6g · sodium 1329.9mg
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: Rinse the noodles thoroughly in cold water so they don't stick together as much and have a fresh, light texture.
Tips: Toss with the dressing just before serving to preserve the crown daisy's aroma and crisp texture.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 1 handful
- Tofu — 0.3 block
- Crown daisy — 1 handful
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Sugar — 0.5 tsp