Quick Soy Milk, Tofu, and Peanut Noodles (Kongguksu)
Quick Soy Milk, Tofu, and Peanut Noodles (Kongguksu)
Easy Lacto-Vegetarian Kongguksu Recipe: Make it Simple with Soy Milk and Tofu
Let’s make Kongguksu using soy milk and tofu already in your kitchen. This recipe is wonderfully simple as it doesn’t require boiling soybeans. Enjoy a quick and delicious bowl of this creamy noodle soup!
Noodle Soup Ingredients- Soy milk, 2 packs (check size, e.g., 500ml or 900ml each)
- Tofu, 1/2 block (approx. 150-200g)
- Medium noodles or somen noodles, 180g (for 1-2 servings)
- Peeled peanuts, 20 kernels (or 1-2 Tbsp peanut butter)
- Cucumber, 1/5 piece
- Onion, 1/6 piece
- Tomato, 1 whole (or sliced regular tomato)
- Sesame seeds, 2 Tbsp (for garnish)
Cooking Instructions
Step 1
First, prepare the vegetables for garnish. Wash the cucumber thoroughly and slice it into thin julienne strips. Peel the onion, slice it thinly, soak it in cold water for a few minutes to mellow its sharpness, then drain well. Wash the tomato, cut it in half, and then slice it thinly. (If you don’t have cucumber, you can skip it.)
Step 2
Place the 1/2 block of tofu in a microwave-safe bowl and heat for 2 minutes. This will soften the tofu, making it easier to blend. Combine the heated tofu, 1 pack of soy milk, and the peeled peanuts (about 20 kernels) in a blender. (You can use peanut butter instead of whole peanuts.)
Step 3
Blend the ingredients in the mixer until smooth and creamy. Pour the blended mixture into a large bowl. Add the remaining 1 pack of soy milk and stir well until fully combined and lump-free. Adjust the consistency by adding more soy milk or a little cold water if needed.
Step 4
Now, it’s time to cook the noodles. Fill a pot with plenty of water (about 1.5 liters) and bring it to a rolling boil over high heat. Once the water is boiling vigorously, carefully add the medium noodles for 2 servings (about a 500-won coin size is considered 1 serving). Each time the water starts to boil over, add about a cup of cold water. Repeat this process about 3 times. This technique ensures the noodles are perfectly chewy. Once cooked, drain the noodles and immediately rinse them under cold running water or in an ice bath to remove excess starch. Drain them well in a colander.
Step 5
All preparations are now complete. You’re ready to enjoy your refreshing and delicious Kongguksu!
Step 6
Arrange the cooked noodles nicely in your serving bowl. Pour the chilled soy milk, tofu, and peanut broth over the noodles until they are well-covered. Garnish with the prepared julienned cucumber, onion, and sliced tomato. Sprinkle with sesame seeds for a final touch. Enjoy your homemade Kongguksu! It’s recommended to taste it first before adding any seasoning. Add salt or a touch of sugar to your preference for a perfect flavor.
