Korean · Lunch
Cold Bean Noodle Soup (GLP-1)
Chilled soba noodles in a light soy-vinegar broth topped with silken tofu, cucumber, and a jammy egg half for a protein-forward, easy-to-digest Korean-style bowl. Sesame oil and gochugaru add nutty warmth, while edamame boosts fibre and protein without heavy starch or added sugar.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
36.2gProtein
14.3gFat
38.1gCarbs
4.9gSugar
6.8gFiber
1580mgSodium
196mgChol
2.9gSat Fat
680mgPotassium
210mgCalcium
5.1mgIron
0.5mcgVitamin B12
6.2mgVitamin C
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Cook soba noodles in boiling water for 4 to 5 minutes until tender with slight bite, drain, and rinse under cold water until fully cooled.
2
Boil
Gently lower egg into simmering water over medium heat and cook 6 to 7 minutes until jammy yolk forms, then transfer to ice water for 1 minute before peeling and halving.
3
Chill
Stir soy sauce, rice vinegar, sesame oil, gochugaru, and chilled vegetable stock together until combined; refrigerate until cold.
4
Plate
Arrange cooled noodles in a bowl, scatter tofu cubes, edamame, and julienned cucumber around noodles, pour chilled broth over base, top with halved egg and sliced scallion, finish with sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g silken tofu
- 3.2 oz90g dry soba noodles
- 2/3 cup160g cooked edamame
- 11 cucumber
- 22 soft-boiled egg
- 22 scallion
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp gochugaru
- 1 cup240ml cold vegetable stock
- 2 tsp2 tsp toasted sesame seeds
