Korean · Lunch
Cold Bean Noodle Soup (High-Protein)
Chewy wheat noodles chilled and topped with a tangy-sweet soy-vinegar broth, silken tofu cubes, edamame, julienned cucumber and a marinated soft egg. Built for a high-protein cold noodle soup, it balances nutty sesame, bright rice vinegar and gochugaru heat, served over ice with toasted sesame seeds scattered on top.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
19.8gFat
68.1gCarbs
5.2gSugar
6.9gFiber
1985mgSodium
214mgChol
4.1gSat Fat
780mgPotassium
210mgCalcium
5.8mgIron
0.7mcgVitamin B12
8.5mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Boil water in a pot, cook the egg for 6 minutes until soft-boiled, transfer to cold water and peel. Cook wheat noodles 3–4 minutes until tender, drain and rinse under cold water until fully cooled.
2
Whisk
Mince the garlic and thinly slice the scallion. In a bowl, whisk soy sauce, rice vinegar, sesame oil, minced garlic and cold water until evenly combined and broth looks slightly cloudy.
3
Chill
Cover the broth and refrigerate for 30 minutes until noticeably cold.
4
Build
Pile cooled noodles into a deep bowl and arrange tofu cubes, edamame, julienned cucumber and halved egg around them. Pour chilled broth over until noodles are mostly submerged.
5
Plate
Drop in ice cubes and scatter gochugaru, scallion and sesame seeds over top. Serve immediately while broth is still icy cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g silken tofu
- 5.2 oz150g dry wheat noodles
- 22 large eggs, soft-boiled and halved
- 2/3 cup100g shelled edamame, cooked
- 11 cucumber
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 22 scallion
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp sesame seeds
- 1 1/2 cup360ml cold water
- 8-10 ice cubes
