Soy Milk Noodle Soup

Name: Soy Milk Noodle Soup
Yield: 500 g
Ingredients: Soy Noodle (Plain) 150 회분; Korean Black Soybean Sugar-Free Soy Milk 190 ml; Crunchy Peanut Butter 10 g; Tofu 150 g

285 kcal

#soy milk noodle soup #summer food #refreshing noodles #soy dish #vegan #nutty flavor #noodle recipe #healthy food #high protein #cold noodles

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Ingredients

Main ingredients

Soy Noodle (Plain) 1 회분
Korean Black Soybean Sugar-Free Soy Milk 190 ml
Crunchy Peanut Butter 10 g
Tofu 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 18.52 g 26%

Protein 22.8 g 31%

Fat 13.9 g 43%

Serving size 500g

Cooking steps

1

Rinse the soybeans thoroughly and soak them for 6-8 hours.
2

Boil the soaked soybeans in boiling water for 5-10 minutes, then rinse with cold water.
3

Blend the boiled soybeans with cold water and salt until smooth.
4

Cook the somyeon noodles and rinse them in cold water.
5

Place the noodles in a bowl and pour the soybean soup over them.
6

Top with cucumber, tomato, boiled egg, or other desired garnishes.

Soy Milk Noodle Soup

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