Cool and Savory Five-Color Kongguksu (Noodle Soup)
Cool and Savory Five-Color Kongguksu (Noodle Soup)
Homemade Five-Color Noodle Soup with Soy Milk Broth
A delightful combination of freshly boiled, vibrant five-color noodles and store-bought soy milk broth! The chewy noodles and rich, nutty broth create a refreshing taste that fills your palate. Enjoy a healthy and satisfying meal complete with boiled eggs, crisp cucumbers, and tangy tomatoes. We even share a tip for making the noodles extra springy by rinsing them in ice water.
Main Ingredients- 5-color noodles 600g
- Store-bought soy milk broth 2000ml
- Eggs 4
- Tomato 1
- Cucumber 1
- Salt to taste
Cooking Instructions
Step 1
To begin your culinary journey, thoroughly wash the tomato and cucumber. Have your store-bought soy milk broth ready and accessible.
Step 2
Place the eggs in a pot, bring water to a boil, and cook for 12-15 minutes until hard-boiled. Once cooked, immediately transfer them to cold water to cool, then carefully peel them.
Step 3
Take the prepared cucumber, wash it, trim the ends, and thinly julienne it. This will add a wonderful crisp texture to your dish.
Step 4
Once the hard-boiled eggs have cooled, slice them in half lengthwise with a knife. Be gentle to avoid crumbling the yolks.
Step 5
Prepare your five-color noodles. You can use pre-made noodles specifically for kongguksu or regular somen noodles.
Step 6
Wash the tomato, remove the stem, and cut it into 8 wedges for easy eating. This will bring a refreshing tang.
Step 7
Gather all your prepared ingredients: the julienned cucumber, the 8 wedges of tomato, and the soy milk broth. Having them ready streamlines the cooking process.
Step 8
Gently loosen any clumps in the five-color noodles. This ensures they cook evenly and prevents sticking.
Step 9
Bring a generous pot of water to a rolling boil. Once boiling, add about one cup of cold water. Repeating this step once or twice will help make the noodles chewier.
Step 10
As soon as the water returns to a boil, add the prepared five-color noodles. Stir gently with chopsticks to prevent them from sticking together. Be sure to keep them from burning to the bottom of the pot.
Step 11
While the noodles are cooking, prepare a large bowl of cold water for rinsing. Adding a few ice cubes will make the water extra chilly.
Step 12
Once the noodles are cooked to your liking, drain them in a colander. Immediately transfer them to the prepared cold water and rinse them by gently swirling with chopsticks. This removes excess starch, resulting in a cleaner taste and a delightfully chewy texture.
Step 13
Drain the rinsed noodles thoroughly. For an even more springy noodle texture, you can briefly immerse them in ice water with a pinch of salt before draining again. This adds a subtle seasoning to the noodles.
Step 14
Arrange the drained, chewy noodles attractively in a wide serving bowl. Artfully place the julienned cucumber, the halved boiled eggs, and the sliced tomatoes on top of the noodles, creating a colorful presentation.
Step 15
This step reiterates Step 13: arranging the toppings. The carefully placed garnishes will enhance the appetizing appearance of your kongguksu.
Step 16
Finally, gently pour the chilled soy milk broth around the edges of the bowl, over the noodles and toppings. Pouring slowly prevents the broth from washing away the beautiful arrangement of toppings and broth.
Step 17
With the savory and refreshing soy milk broth poured around the bowl, your Five-Color Kongguksu is ready! Adjust seasoning with salt or a touch of sugar to your personal preference and enjoy.
