Cold Korean soup
Cooking time:
1 hour
Active time:
40 minutes
Complexity:
Pro
Need to prepare products
For the regular version, instead of soy protein, you can take a beef toast, thinly slice, marinate and then fry before serving.
5
Recipe "Cold Korean Soup"
Ingredients for 6-8 servings
soybean vegetable protein
1 pack
lightly salted cucumbers
1 pack
cherry red tomatoes
200 g
garden radish
1 pack (125 g)
Korean carrots
1 pack
Kimchi cabbage
1 pack
turmeric noodles lean
150 g
bow Crimean
0.5 pcs.
sea salt
0.5 tsp
black peppercorns mill
0.5 tsp
apple cider vinegar
1 tsp
soy sauce
1 tsp
vegetable broth
300-500 ml
cilantro
to taste
green onion
to taste
sesame
to taste
For cold broth:
water
2 L
sea salt
2 tsp
unrefined cane sugar
2 tsp
apple cider vinegar
2 tsp
soy sauce
2 tbsp. spoons
lightly salted cucumbers (brine only )
150 ml
lightly salted cucumbers
2 pcs.
cherry red tomatoes
50 g
young garlic
2 cloves
fennel
2 tbsp. spoons
cilantro
2 tbsp. spoons
Step 1/6
For cold broth, mix cold water, salt, sugar, apple cider vinegar, soy sauce, brine from lightly salted cucumbers. Taste: the broth should be tasty, balanced. If necessary, add what you lack (salt, sugar, vinegar, etc.) for balance. Add finely chopped dill, cilantro, garlic, chopped lightly salted cucumbers and cherry tomatoes. Put the stock in the fridge to infuse and cool for a couple of hours (as long as possible).
Step 2/6
Prepare vegetable broth, preheat.
Step 3/6
Pour the vegetable soy protein with hot broth and soak for 10-15 minutes until the pieces are completely softened. Rinse in cold water, squeeze. Cut large pieces thinner.
Step 4/6
Combine the vegetable soy protein, finely chopped onion, salt, pepper, apple cider vinegar and soy sauce. Marinate for 10-15 minutes, a little longer.
Step 5/6
Boil the noodles according to the instructions on the package, transfer to a bowl with cold water. You can also store in the refrigerator for a while before serving.
Step 6/6
When the cold broth has infused and all the ingredients are ready, collect the cold soup. Add noodles, soy protein (soy meat), chopped cucumbers, tomatoes, radishes, Korean carrots, some Kimchi to the plate. Cover with cold broth, season with fresh cilantro and green onions and sesame seeds.
Ingredients for 6-8 servings
soybean vegetable protein
1 pack
lightly salted cucumbers
1 pack
cherry red tomatoes
200 g
garden radish
1 pack (125 g)
Korean carrots
1 pack
Kimchi cabbage
1 pack
turmeric noodles lean
150 g
bow Crimean
0.5 pcs.
sea salt
0.5 tsp
black peppercorns mill
0.5 tsp
apple cider vinegar
1 tsp
soy sauce
1 tsp
vegetable broth
300-500 ml
cilantro
to taste
green onion
to taste
sesame
to taste
For cold broth:
water
2 L
sea salt
2 tsp
unrefined cane sugar
2 tsp
apple cider vinegar
2 tsp
soy sauce
2 tbsp. spoons
lightly salted cucumbers (brine only )
150 ml
lightly salted cucumbers
2 pcs.
cherry red tomatoes
50 g
young garlic
2 cloves
fennel
2 tbsp. spoons
cilantro
2 tbsp. spoons
Nutritional value per 100 g
Calories
35 kcal
Proteins
2 g
Fats
1 g
Carbohydrates
5 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
0 g
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