Soy Milk Noodle Soup

Name: Soy Milk Noodle Soup
Total time: 5 min
Yield: 291 g
Ingredients: Salt 1 회분(1/3작은술); Allulose Syrup 20 스푼; Flat Soy Noodles 80 g; Soy Milk Broth (Yunhaeju Beans in Clear Water) 100 ml; Tofu 90 g

Cook 5 min 174 kcal

#diet #low sugar #high protein #vegan #low calorie

Ingredients

Main ingredients

Salt 1 회분(1/3작은술)
Allulose Syrup 1 스푼
Flat Soy Noodles 80 g
Soy Milk Broth (Yunhaeju Beans in Clear Water) 100 ml
Tofu 90 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 27.91 g 49%

Protein 12.29 g 22%

Fat 7.53 g 30%

Serving size 291g

Cooking steps

1

Clean the tofu and cucumber thoroughly.
2

Blend tofu, soy milk, and salt smoothly in a blender.
3

Boil somyeon noodles in boiling water and rinse with cold water.
4

Place the somyeon noodles in a bowl and pour the soy milk broth over them.
5

Thinly slice cucumber and tomato and use them as garnish.

Soy Milk Noodle Soup

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