Buckwheat Jelly Cold Soup
Buckwheat Jelly Cold Soup Recipe – Perfect for a light and refreshing meal!
Ingredients
Main ingredients
- Buckwheat Jelly 200 g
- Well-Fermented Kimchi 50 g
- Cucumber 30 g
- Anchovy-Kelp Broth 350 ml
- Crushed Seaweed 5 g
Seasonings/Sauce
- Soup Soy Sauce 0.25 Tbsp
- Sugar 0.25 tsp
- Sesame Oil 0.25 Tbsp
- Roasted Sesame Seeds 1 tsp
Nutrition summary
Carbohydrates
38 g
71%
Protein
8 g
15%
Fat
3 g
14%
Cooking steps
-
1
Bring 350ml of anchovy-kelp broth to a simmer over medium heat, season with 0.5 tablespoon soup soy sauce, and let cool completely in the refrigerator.
-
2
Rinse the buckwheat jelly briefly under running water, then cut into even 1cm thick stick shapes.
-
3
Finely chop the well-fermented kimchi, mix with 0.5 teaspoon sugar and 0.5 tablespoon sesame oil, and set aside to season.
-
4
Julienne the cucumber thinly to keep it crisp and prepare as a topping.
-
5
Place the sliced buckwheat jelly in a bowl and gently pour in the chilled broth until the jelly is well submerged.
-
6
Top with seasoned kimchi, julienned cucumber, crushed seaweed, and sprinkle with 1 teaspoon roasted sesame seeds to finish.
