cold-soybean-noodle-soup

Cold Soybean Noodle Soup (Kongguksu)

Total time: 40 minutes

Serves 4

12.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 cup - Soybeans, dried, soaked overnight, drained and rinsed

2 cups - Water

200g - Buckwheat noodles

1 - Cucumber, thinly sliced

1 - Tomato, sliced

2 tsp - Sesame seeds, toasted

2 tsp - Pine nuts

1 tsp - Salt

2 cups - Cold water

UTENSILS

Pot, Blender, Bowls, Chopping board, Knife

INSTRUCTIONS

1. Boil the soybeans and water in a heavy pot over medium-high heat for 15 minutes. Cover and simmer for another 5 minutes over low heat. Drain and let cool.

2. Blend the soybeans, 1 teaspoon of sesame seeds, pine nuts and cold water in the blender until smooth. Strain the mixture if you prefer a smoother consistency. Add the salt.

3. Cook the buckwheat noodles according to package instructions. Rinse under cold water and drain.

4. Divide the noodles into the serving bowls. Pour the cold soybean soup over. Top with the cucumber slices, tomato slices and toasted sesame seeds.

5. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 325g