Cold Cucumber Noodle Soup

Name: Cold Cucumber Noodle Soup
Yield: 139.5 g
Ingredients: Allulose liquid 20 spoon; Fresh egg 50 g; Greek plain yogurt, unsweetened 33 g; Green tea powder 2 g; Leavening agent (baking powder) 1 g; Excellent Dark 99% 25 g; Original Granola 3 8.5 g

278 kcal

#cold noodles #summer food #chilled noodle soup #cucumber dish #noodle recipe #egg strips #simple recipe #refreshing food #Korean cuisine

Image coming soon

Ingredients

Main ingredients

Allulose liquid 1 spoon
Fresh egg 50 g
Greek plain yogurt, unsweetened 33 g
Green tea powder 2 g
Leavening agent (baking powder) 1 g
Excellent Dark 99% 25 g
Original Granola 3 8.5 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 31.69 g 36%

Protein 12.08 g 14%

Fat 19.58 g 50%

Serving size 139.5g

Cooking steps

1

Slice cucumber and carrot into long thin strips.
2

Boil the cold noodles, rinse them in water.
3

Prepare the broth and chill it.
4

Place the noodles in a bowl, pour in the cold broth, and top with sliced cucumber and carrot.
5

Add egg strips on top and sprinkle with sesame seeds.

Cold Cucumber Noodle Soup

AI 영양사 앤디