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Cold Soybean Noodle Soup

Recipe

Cold Soybean Noodle Soup, creamy and refreshing.

Made with silky soybean broth and tender noodles, Cold Soybean Noodle Soup delivers a creamy, nutty flavor in every bite. Light, refreshing, and satisfying, it's a seasonal Korean classic.

SERVINGS

1-2

COOK TIME

15 mins

Ingredients

4 oz

Somyeon

2 oz

Tomato

2 oz

Cucumber

1.5 tbsp

Peanut butter

1/2 pack

Tofu

2.5 tbsp

Sesame seeds

1.5 cups

Soy milk

1/3 tsp

Salt

1 tbsp

Sugar

How to make it

Slice tomato and julienne cucumber for garnish.

Add peanut butter, tofu, sesame seeds, soy milk, salt, and sugar to a blender. Blend until smooth and creamy.

Chill the soy milk broth in the refrigerator until cold.

Cook somyeon according to package instructions.

Rinse thoroughly under cold water and drain well.

Place noodles in a bowl and pour the chilled soy milk broth over the top.

Garnish with sliced tomato and cucumber and enjoy!

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Ingredients

4 oz

Somyeon

2 oz

Tomato

2 oz

Cucumber

1.5 tbsp

Peanut butter

1/2 pack

Tofu

2.5 tbsp

Sesame seeds

1.5 cups

Soy milk

1/3 tsp

Salt

1 tbsp

Sugar

How to make it

Slice tomato and julienne cucumber for garnish.

Add peanut butter, tofu, sesame seeds, soy milk, salt, and sugar to a blender. Blend until smooth and creamy.

Chill the soy milk broth in the refrigerator until cold.

Cook somyeon according to package instructions.

Rinse thoroughly under cold water and drain well.

Place noodles in a bowl and pour the chilled soy milk broth over the top.

Garnish with sliced tomato and cucumber and enjoy!