Japanese · Lunch
Cold Somen Noodles (GLP-1)
Chilled somen noodles tossed with silken tofu, edamame, cucumber and a soy-sesame dipping broth sharpened with rice vinegar and scallion. Nori strips and toasted sesame seeds finish the bowl, giving a light, protein-forward plate built for warm-weather eating with minimal refined starch and quick assembly.
$4
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
388Calories
36.2gProtein
10.8gFat
43.1gCarbs
3.9gSugar
6.1gFiber
1712mgSodium
0mgChol
1.7gSat Fat
610mgPotassium
180mgCalcium
4.2mgIron
0.1mcgVitamin B12
6mgVitamin C
vegan
vegetarian
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Boil water and gather tofu, edamame, cucumber and dipping-broth ingredients for quick assembly.
2
Boil
Drop somen into boiling water over high heat, cook 1–2 minutes until just tender with no raw core.
3
Chill
Drain noodles into a sieve and rinse under cold water 1 minute, rubbing gently until cool and slick.
4
Rest
Refrigerate rinsed noodles 10 minutes so they firm up and separate rather than clump together.
5
Whisk
Combine chilled dashi, soy sauce, rice vinegar, sesame oil and grated ginger until uniform with no oil slick.
6
Plate
Pile noodles in bowl, scatter tofu cubes, edamame and julienned cucumber on top, pour broth around noodles, finish with sliced scallion, nori strips and sesame seeds, serve immediately while cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g silken tofu
- 2.8 oz40g, about a third of a 3.5oz bundle dried somen noodles
- 2/3 cup90g edamame, cooked
- 11 cucumber (180g)
- 1/2 cup120ml dashi, chilled
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 22 scallion
- 11 sheet nori
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp fresh ginger
