Soybean Noodle Soup

Name: Soybean Noodle Soup
Yield: 531 g
Ingredients: Allulose syrup 40 spoon; Salt 1 portion (1/3 tsp); Maeil Soy Milk 99.9 190ml 190 pack; Brown Rice Somyeon 70 g; Peanut Butter Original 5 g; Gomgom Soybean Tofu 225 g

578 kcal

#soybean noodles #summer dish #refreshing noodles #healthy food #soybean dish #Korean traditional food #somyeon #vegetarian #tofu #nutty food

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Ingredients

Main ingredients

Allulose syrup 2 spoon
Salt 1 portion (1/3 tsp)
Maeil Soy Milk 99.9 190ml 1 pack
Brown Rice Somyeon 70 g
Peanut Butter Original 5 g
Gomgom Soybean Tofu 225 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 99.01 g 57%

Protein 31.67 g 18%

Fat 18.91 g 25%

Serving size 531g

Cooking steps

1

Soak the soybeans thoroughly.
2

Boil the soaked soybeans and let them cool.
3

Blend the boiled soybeans, water, and nuts in a blender until smooth.
4

Chill the blended soybean broth in the refrigerator.
5

Boil the somyeon (thin wheat noodles) and rinse them in cold water.
6

Place the cooked noodles in a bowl and pour the chilled soybean broth over them.
7

Add toppings such as cucumber and tomato, and season with salt.

Soybean Noodle Soup

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