Considering the many health benefits of beans, it is no surprise that this soy milk noodle is a nutrient-packed meal.
INGREDIENTS
Soybean (dry)50 g, Noodle200 g, Water600 g, Cucumbera little, Cherry tomatoa little, Black sesame (roasted)a little, Salta little
TIPIt’s important to soak soy beans in water and boil them for unpeeling. The tip is that rubbing the beans against each other in cold water makes it easy to peel them off. Make enough amount of soy milk and seal them in disposable vacuum seal bags. You can use this in making Biji Jjigae, a Korean recipe of ground-soybean stew with pork.
METHOD
- Soak soy beans in water for 6-8 hours in summer and 10-12 hours in winter. After that, unpeel and cook soy beans in boiling water for 15 minutes before rinsing.
- Put cooked beans and water into the container and blend. Pour the mix in the cotton sheet, press and drain water.
- Keep the soy milk cool in a fridge.
- Cook the noodles in boiling water.
- Put the noodles in a bowl and pour the soy milk; add cucumber, cherry tomatoes and black sesame seeds on the top. Add a pinch of salt before eating.
NUTRITION
Compared to other types of beans, soy beans are rich in protein and fatty acids. In fact, it can be used to make vegan meat. Soy bean is a source of choline as lecithin in soy beans are broken down to produce choline. Choline is a key nutrient for brain development, which makes soy beans good food for growing children to old people at risk of Alzheimer’s disease.
SERVINGS
2~3 servings
CALORIES (cal)
946 Cal
MAKES (ml)
2~3 servings
