Korean · Lunch
Chilled Noodle Soup With Tofu
Chewy wheat noodles chilled and served in a cold, tangy broth built from soy sauce, rice vinegar and sesame oil, topped with cubed silken tofu, julienned cucumber, and scallion. Ice keeps the broth cold. Toasted sesame seeds finish the bowl, delivering a light, refreshing summer noodle soup.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
368Calories
17.8gProtein
10.8gFat
53.2gCarbs
2.4gSugar
3.6gFiber
1697mgSodium
0mgChol
1.5gSat Fat
385mgPotassium
172mgCalcium
3.1mgIron
0mcgVitamin B12
6.2mgVitamin C
vegetarian
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Cut the silken tofu into cubes and julienne the cucumber; set both aside on a plate.
2
Whisk
In a small bowl, whisk together the soy sauce, rice vinegar, minced garlic and cold water until uniform.
3
Chill
Place the broth bowl in the freezer for 20 minutes until very cold.
4
Boil
Cook the wheat noodles in boiling water for 4-5 minutes over high heat until tender but springy.
5
Rinse
Drain the noodles and rinse under cold water, rubbing gently until they feel cool and no longer sticky.
6
Build
Coil the noodles in a bowl, pour the chilled broth around them, and add the ice cubes.
7
Finish
Arrange the tofu cubes and cucumber over the noodles, scatter the sliced scallion and sesame seeds on top, and drizzle sesame oil over the surface.
8
Plate
Serve immediately while the broth is still icy, with a spoon and chopsticks.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g silken tofu
- 5.2 oz150g dry wheat noodles (somyeon or thin wheat noodles)
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 11 cucumber
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1 1/2 cup360ml cold water
- 8-10 ice cubes
