Summer Cucumber Soup and Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This summer lunchbox packs chilled cucumber soup separately, with rice, rolled omelet, and seasoned vegetables on the side.
This summer lunchbox packs chilled cucumber soup separately, with rice, rolled omelet, and seasoned vegetables on the side. The tangy, refreshing broth goes well with the savory omelet and mild side dishes, making it a nice lunch.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 703.3g serving): 462.9 kcal · protein 15.6g · carbohydrate 76.8g · fat 9.4g · sodium 849.7mg
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: Pack the cucumber soup in a separate container, since it can make the rice soggy if they’re packed together.
Tips: Cook the rolled omelet slowly over low heat so it stays tender throughout.
Tips: Keep the lunchbox chilled until mealtime. Leave room in the soup container so it won’t overflow when you add ice.
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Ingredients (1 serving)
- White rice — 1 bowl
- Cucumber — 0.5 pc
- Water — 1 cup
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp
- Ice — 0.5 cup
- Egg — 1 pc
- Cooking oil — 0.5 tsp
- Spinach — 0.5 handful
- Sesame oil — 0.3 tsp
- Salt — 0.1 tsp