Soybean Noodle Soup (Kongguksu)

Name: Soybean Noodle Soup (Kongguksu)
Yield: 541 g
Ingredients: Salt 6 serving (1/3 tsp); Kongdanbaekmyeon (Noodle) 150 serving; Allulose Syrup 40 spoon; Original Peanut Butter 5 g; Maeil Soymilk 99.9 190ml 190 pack; Half Block Tofu 150 g

297 kcal

#Soybean Noodle Soup #Summer Food #Cold Noodles #Soybean Broth #Vegan Recipe #Korean Food #Noodle Dish #Somyeon #Nutty Noodles #Diet Meal

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Ingredients

Main ingredients

Salt 6 serving (1/3 tsp)
Kongdanbaekmyeon (Noodle) 1 serving
Allulose Syrup 2 spoon
Original Peanut Butter 5 g
Maeil Soymilk 99.9 190ml 1 pack
Half Block Tofu 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 44.45 g 42%

Protein 22 g 21%

Fat 17.05 g 37%

Serving size 541g

Cooking steps

1

Soak the soybeans in water for at least 8 hours.
2

Boil the soaked soybeans in boiling water for 5 minutes, then rinse them in cold water.
3

Blend the boiled soybeans with water until smooth to make the soybean soup base.
4

Season the soybean soup with salt to taste.
5

Cook the somyeon noodles and rinse them under cold water to prepare.
6

Place the noodles in a bowl and pour the soybean soup over them.
7

Top with sliced cucumber, tomato, or your preferred garnishes.

Soybean Noodle Soup (Kongguksu)

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