Cool and Delicious Tofu “Kongguksu” (Noodle Soup)
Cool and Delicious Tofu “Kongguksu” (Noodle Soup)
Super Simple “Kongguksu” Made with Tofu and Milk
On sweltering hot days, when you feel drained, try making a refreshing bowl of “Kongguksu” with just tofu and milk. This simple recipe is perfect for a light yet satisfying meal.
Noodle Soup Broth Ingredients- 1 block firm tofu (approx. 300-400g)
- 800ml cold milk
- 2 Tbsp peeled pine nuts
- 1/2 Tbsp Korean sea salt (adjust to taste)
- Ice cubes, as needed (to preference)
Noodle Ingredients- 3 servings of noodles (thin or medium wheat noodles), approx. 300g
- 3 servings of noodles (thin or medium wheat noodles), approx. 300g
Cooking Instructions
Step 1
First, prepare the main ingredient: tofu. Rinse 1 block of tofu thoroughly under running water. Then, cut it into large chunks, about 2-3cm in size, to help it blend smoothly in the blender. (Using silken or soft tofu will result in an even creamier texture.)
Step 2
Place the prepared tofu into a blender. Add 800ml of cold milk. For added nutty flavor, include 2 tablespoons of peeled pine nuts and 1/2 tablespoon of Korean sea salt. (Feel free to adjust the amount of salt to your personal preference.)
Step 3
Secure the lid of the blender and blend for about 1-2 minutes, or until all ingredients are smoothly incorporated and the mixture is velvety. Once smooth, pour the “Kongguksu” broth into a container and refrigerate it to chill. (You can also add ice cubes directly into the blender for an extra-chilled soup.)
Step 4
Now, it’s time to cook the noodles. Bring a large pot of water to a rolling boil over high heat. Once the water is boiling vigorously, add 3 servings of noodles. Use chopsticks to gently separate the noodles as they cook to prevent them from sticking together.
Step 5
As the noodles begin to boil up, carefully pour in about half a cup of cold water to lower the temperature. Once the water reboils, add another half cup of cold water. When it boils up again, turn off the heat. This process helps to make the noodles chewier and more perfectly cooked. (Adjust the cooking time based on the type of noodles you are using.)
Step 6
Drain the cooked noodles in a colander. Immediately rinse them under cold running water several times to wash away any excess starch. This step is crucial for preventing the noodles from becoming mushy and ensures a cleaner taste.
Step 7
After rinsing and draining, divide the noodles into individual portions and place them into serving bowls. Gently arrange the noodles, ensuring they don’t clump together.
Step 8
Prepare the garnishes. Wash 1/2 cucumber, remove the seeds, and julienne it into thin strips. Adding fresh vegetables provides a refreshing crunch and flavor contrast.
Step 9
Arrange the julienned cucumber attractively over the noodles. Add half a boiled egg and 2-3 pieces of watermelon. Finally, add a few ice cubes to the bowl to keep the soup refreshingly cold.
Step 10
Pour the chilled “Kongguksu” broth over the noodles. Just before serving, sprinkle a little toasted sesame seeds on top for an aromatic finish and enhanced nutty flavor. Your delicious and refreshing tofu “Kongguksu” is ready to be enjoyed! Bon appétit!
