This recipe is inspired by the signature Korean summer noodle dish, naeng myung. This traditional dish is made with a strong beef broth. Here we use a vegetarian borsht made with dried mushrooms and kelp, but you can also use chicken broth. This dish can also include chicken or meat, or it can be vegetarian, with tofu standing in for chicken. Make the broth a day ahead so that it will be nice and cold.
1. Make the broth. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and sugar if desired. Place in the refrigerator until cold.
2. Cook the soba noodles. Drain well and toss with 1 tablespoon of the sesame oil. Place in the fridge and chill while you prepare the other ingredients.
3. Toss the kimchi with the remaining sesame oil and refrigerate. Chill all the other ingredients.
4. Divide all the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Take and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve.
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Serving Size: 1 Serving (2111g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1580 | ||
Calories from Fat: 487 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.1g | 72 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 18.8g | ||
Cholesterol 638.3mg | 196 % | |
Sodium 338.3mg | 12 % | |
Potassium 1781.6mg | 47 % | |
Total Carbohydrate 210.1g | 62 % | |
Dietary Fiber 15.1g | 60 % | |
Sugars, other 195g | ||
Protein 63.7g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1580
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