Summer time is coming!!
Everybody want to know the food that good for you and perfect for the weather and I got an idea for you!!
This is Vegetarian noodle dish, lots of nuts in the soup so very nutritious, simple but VERY YUMMY! You won’t believe this simple recipe can be this delicious and satisfying!
If you never had cold soup like this, you’ve got to try it!!
Watch my video, you will noticed that how easy to make this and put it together! 🙂
I inspired from on of Korean dish- Kong Guksu. Kong means beans in Korean and it’s soy bean based cold soup. But it takes a couple days to make a good bowl of noodle, and ain’t nobody got time for that! You can add tofu into my recipe as an additional ingredients, but I personally like without it. Because I can taste the really nutty flavor from the nut mixture.
Vegetarian White Cold Noodle Soup
Ingredients
1 egg
1 cup unsalted nuts such as cashew, almond and pine nut(The best ratio is 3/4 cup cashews + 2 Tablespoons almonds + 2 Tablespoons pine nuts)
2 sweet mini bell peppers, sliced into thin and long strips
2 inch long English cucumbers, seeded, sliced into thin and long strips
2 1/4 cups whole milk(You can substitute with unsweetend soy or almon milk)
1 teaspoon salt
2 bunches dried somyeon noodles(somen noodles)
black sesame seeds for garnish
Great quality of sea saltÂ
Directions
In a large pot, fill up with water and add egg; bring it to boil.
Meanwhile, toast the nuts in a dry skillet until nice golden brown or you can smell them. In a blender, add toasted nuts and 1/2 cup milk. Blend until all the nuts grounded very finely, scrap sides as needed. Add remaining milk and blend one more time. Let it chill in a refrigerator for about 5 to 10 minutes.
When the water is boiling, move egg with some boiling water(enough to cover the egg) to a small mixing bowl and cover with plastic wrap. Set aside for 10 minutes, then let it cool and peel. Cut into halves.
Bring water back to boil, add some salt and cook dried somyeon(somen) noodles by following the directions of the package you are using. Rinse well with cold water and drain.
Roll up noodles nice and tight(as shown as on the video), place bottom of 2 serving bowls. Top noodles with vegetable strips nice and neath. Gently pour chilled soup into bowls. Place egg halves on each top of vegetables, sprinkle black sesame seeds around top of soup. Last finish, sea salt. Sprinkle generous amount of good quality sea salt on top of soup.
If you want really cold, you can add some ice right before you serving.
Enjoy!!
It was so refreshing and special summer taste into it, we enjoyed very much!
I used Sempio’s somyeon noodles(Premium vermicelli). It was very nice texture when it cools down, it’s more chewier texture than other brand- which is I LOVE!
Look at that!! DELISH!!
I hope you guys enjoyed my video and this post! Try this recipe soon, I know you’re gonna love it!!
Thank you so much!!
XOXO
