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Kongguksu (Cold Soybean Noodle Soup)

Name: Kongguksu (Cold Soybean Noodle Soup)
Total time: 15 min
Yield: 2 servings
Ingredients: Tofu 200g; Milk 2 cups; Somyeon (thin noodles) 2 servings; Peanuts 1/3 cup; Toasted sesame seeds 1 tbsp; Water plenty; Cucumber A pinch; Carrot A pinch; Red chili A pinch; Ice as needed; Salt A pinch; Sugar A pinch

A kongguksu that skips the fuss of soaking, boiling, and grinding whole soybeans — instead you blend tofu and milk into a smooth, nutty soup. Pour the chilled soup over rinsed somyeon noodles and top with cucumber, carrot, and ice for a cool bowl that's perfect on a hot summer day.

Servings2 servings

Cook timeUnder 15 min

DifficultyBeginner

Ingredients

Tofu200g
Milk2 cups
Somyeon (thin noodles)2 servings
Peanuts1/3 cup
Toasted sesame seeds1 tbsp
Waterplenty
CucumberA pinch
CarrotA pinch
Red chiliA pinch
Iceas needed
SaltA pinch
SugarA pinch

Directions

1
When the water boils, add the somyeon noodles and cook. If the foam rises and threatens to boil over, pour in a little cold water as you go.
2
Rinse the cooked somyeon several times in cold water. Rinsing in ice water makes the noodles extra chewy.
3
Put the tofu and milk into a blender.
4
Add the peanuts.
5
Add the toasted sesame seeds and blend until smooth to make the soybean soup base.
6
Place the drained somyeon in a bowl and pour the soybean soup over it.
7
Top with julienned carrot and cucumber and some ice to finish. Season with salt or sugar to taste.

#Kongguksu#Noodles#Summer Dish#Korean