By using garlic oil instead of salt, we reduced the sodium content by adding flavor when frying vegetables. I blended soymilk and tofu in a blender to increase the flavor to make non-salty soybean noodles.
Calories
229kcal
Carbs
26.2g
Protein
12.3g
Fat
8.4g
Sodium
183.4mg
Ingredients
Main
Others
Buckwheat Noodles 80g, White Beech Mushroom 25g, Garlic Oil 15g, Whole Sesame 2g, Roasted Salt 1g Garnish : Zucchini 50g, Onion 50g, Green Chili 15g, Red Chili 15g Broth : Soy Milk 200g, Tofu 60g
Finding these ingredients in the US
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Blend soy milk and tofu with 100g of water.
🔍Peel the zucchini in a spiral and julienne, and thinly julienne the onion, red chili, and green chili too.
🔍Tear the white beech mushroom thin and stir-fry.
🔍Stir-fry the zucchini, carrot, green chili, and red chili separately.
🔍Boil the buckwheat noodles.
🔍Place the buckwheat noodles in a bowl, top with garnish, and drizzle with the blended tofu soy milk to finish.