John Myers
Cold Korean Noodle Soup
The perfect cold korean noodle soup recipe with a picture and simple step-by-step instructions.
- 100 g Glass noodles
- 400 ml Water
- 2 piece Spring onions fresh
- 2 piece Chilli fresh
- 3 tbsp Soy sauce chinese
- 1 disc Ginger
- 1 tsp Sugar
- 2 tbsp Freshly squeezed lemon juice
- 2 Branches Parsley smooth
- Mix the water, the chilli (cut into rings), the soy sauce, the ginger (pressed a little, then it gives off the taste better), the sugar and the lemon juice in a saucepan and bring to the boil briefly. Then let it cool down and place in the fridge for about 1 to 2 hours.
- Boil the glass noodles in water with a little soy sauce for about 10 minutes. Then pour off the water and soak the glass noodles in ice water and add them to the soup.
- Now add the parsley and spring onions and serve the soup in small bowls. Tastes very refreshing
- The soup on the pictures is a Viennese soup, cut into slices. You can also put seafood or something else in it. Such a real scrap user.
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