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korean

Cold Soy Milk Noodle Soup with Cucumber and Sesame

This dish pairs somen noodles, dry with unsweetened soy milk, chilled, cucumber, julienned and toasted sesame seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Vegan Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

27 g Protein
104 g Carbohydrates
20 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 110g somen noodles, dry 385 kcal
  • 350g unsweetened soy milk, chilled 175 kcal
  • 120g cucumber, julienned 18 kcal
  • 10g toasted sesame seeds 58 kcal
  • 6g toasted sesame oil 53 kcal
  • 2g salt 0 kcal
  • 80g ice cubes 0 kcal

Cooking instructions

  1. somen noodles
    Cook somen noodles in boiling water until just tender. Rinse thoroughly under cold running water and drain well.
  2. unsweetened soy milktoasted sesame oilsalt
    In a bowl, whisk chilled soy milk with salt and sesame oil. Taste and adjust salt to be lightly savory.
  3. somen noodlesunsweetened soy milk
    Divide noodles into a serving bowl and pour soy milk broth over the top.
  4. cucumbertoasted sesame seeds
    Add cucumber on top and sprinkle with toasted sesame seeds. Serve immediately while cold.

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