Kongguksu (Korean Cold Soy Milk Noodle Soup)
🇰🇷 South Korea
Ingredients
- 10 oz (300 g) tofu, soft or firm
- 1 1/2 cups soy milk, plain and unsweetened
- 1 cup cold water, or more
- 1/2 cup dry roasted peanuts, shelled and unsalted
- 2 tbsp toasted sesame seeds
- 1 tsp salt, or more to taste
- 1 tsp sugar (optional)
- 2 servings thin wheat noodles (somyeon)
- ice cubes
- cucumber, shredded
- cherry tomatoes
- hard-boiled egg
Steps
- Blend tofu, soy milk, water, peanuts, and sesame seeds until smooth, adding more water for a thinner consistency if desired.
- Season the mixture with salt and, if desired, sugar.
- Cook the wheat noodles according to package instructions, adding cold water to the pot when it boils to make them chewier.
- Drain the noodles and rinse under cold running water.
- Divide noodles into serving bowls and pour the soy milk broth over them.
- Add ice cubes for extra chill, and garnish with cucumber, cherry tomatoes, and hard-boiled egg.
Source: www.beyondkimchee.com