Korean · Lunch
Cold Bean Noodle Soup (Low-Calorie)
Chewy wheat noodles served cold in a tangy, chilled soybean broth, topped with cucumber ribbons, tomato slices, and sesame seeds. Konglguksu is a Korean summer noodle soup built light and refreshing with pureed beans and minimal added fat for a lower-calorie bowl.
$3
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
382Calories
16.9gProtein
5.6gFat
68gCarbs
4.1gSugar
11.2gFiber
1216mgSodium
0mgChol
0.8gSat Fat
617mgPotassium
108mgCalcium
4.2mgIron
0mcgVitamin B12
9mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Rinse the cooked black beans under cold water and drain thoroughly.
2
Blend
Combine drained beans, cold water, garlic, half the sesame seeds, and salt in a blender; blitz on high 1 minute until smooth.
3
Chill
Refrigerate the blended broth for 2 hours until fully cold.
4
Boil
Cook wheat noodles in boiling water 3 to 4 minutes over high heat until translucent, then drain and rinse under cold running water.
5
Build
Coil cooled noodles in a bowl and pour chilled bean broth around them until just covered.
6
Finish
Top with cucumber ribbons and tomato slices, drizzle with rice vinegar and sesame oil, sprinkle with remaining sesame seeds.
7
Plate
Serve immediately while broth is cold, with a spoon and chopsticks for sipping broth between bites.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g cooked black beans, chilled
- 4.2 oz120g wheat noodles (somyeon), dry weight
- 1 1/2 cup360ml cold water
- 2 clove2 clove garlic, peeled
- 2 tsp2 tsp toasted sesame seeds, divided
- 1 tsp1 tsp salt
- 11 cucumber
- 44 tomato slices
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp sesame oil
