Lime Somyeon

20260912 #breakfastdiary 1833, 18°C/cloudy Before this summer is over - every year when summer comes, I make lime somyeon at least once, tweaking the recipe a little each time. This year I made the broth a bit simpler and added grated radish for extra crunch. About 400kcal (1 serving) Lime Somyeon

- Somyeon (thin wheat noodles) - 1 lime (for topping) - Broth (2t fish sauce, 1t tuna extract, 3t oligosaccharide syrup, 1t minced garlic, zest + juice of 1 lime, 350ml water) - 100g radish

1. Combine 2t fish sauce, 1t tuna extract, 3t oligosaccharide syrup, 1t minced garlic, the zest and juice of 1 lime, and 350ml water to make the broth. 2. Grate 100g radish, press lightly by hand to remove moisture, and shape into a small round. 3. Boil the somyeon, pouring in cold water about three times as it cooks. Rinse in cold water. 4. Place the noodles in a bowl, pour over the broth from step 1, add lime slices, and top with the prepared radish.