Creamy & Rich Tofu “Kongguksu” (Noodle Soup)
Creamy & Rich Tofu “Kongguksu” (Noodle Soup)
Easy Baek Jong Won Style Tofu “Kongguksu” Recipe with Soy Milk and Peanut Butter
This recipe introduces an incredibly creamy and simple “kongguksu” (Korean cold noodle soup) made with soy milk and peanut butter. It’s easy enough for anyone to make and tastes fantastic, living up to the trusted Baek Jong Won recipe. Enjoy this delicious and hassle-free noodle soup at home!
Ingredients- 1 serving of somyeon noodles (approx. 100-120g)
- 1/2 block of soft tofu (approx. 150-200g)
- 1 pouch (190ml) of store-bought soy milk
- 1 tablespoon of creamy peanut butter (approx. 15g)
- 1 tablespoon of toasted sesame seeds (approx. 10g)
- 0.3 tablespoon of salt (approx. 3-4g, adjust to taste)
- 0.5 tablespoon of sugar (approx. 5-7g, adjust to taste)
- 1/3 cucumber (for garnish)
Cooking Instructions
Step 1
First, it’s crucial to drain the tofu well. Cut the tofu in half and lightly rinse it under running water. Then, pat it dry thoroughly with paper towels to remove excess moisture. This step ensures a smooth and clean “kongguksu” broth.
Step 2
In a blender, combine the drained tofu (1/2 block), one pouch of soy milk (190ml). You don’t need to use black bean soy milk; regular soy milk works perfectly fine for a delicious broth. Add 0.5 tablespoon of sugar and 0.3 tablespoon of salt, adjusting to your preference.
Step 3
To enhance the nutty flavor of the broth, add 1 tablespoon of creamy peanut butter and 1 tablespoon of toasted sesame seeds to the blender.
Step 4
Now, blend all the ingredients until very smooth and creamy. Use the highest setting on your blender and ensure there are no lumps. A silky-smooth consistency is key to a great “kongguksu” broth.
Step 5
Bring a generous pot of water to a rolling boil. Once boiling, add 1 serving of somyeon noodles (about 100-120g) and cook them.
Step 6
To prevent the noodles from sticking together, stir them gently with chopsticks right after adding them to the boiling water. Cook for about 2 minutes. This method ensures the noodles are perfectly al dente and not mushy. (Always check the package instructions for specific cooking times.)
Step 7
While the noodles are cooking, prepare the garnish. Wash the 1/3 cucumber thoroughly with coarse salt to remove any bitterness and ensure it’s clean. Then, thinly julienne the cucumber into bite-sized pieces.
Step 8
Pour the smoothly blended “kongguksu” broth from the blender into your serving bowl. Behold the beautiful, creamy broth!
Step 9
Rinse the cooked somyeon noodles under cold running water 3-4 times to remove excess starch, which will make them chewier. Shake off any excess water thoroughly. Gently place the noodles into the “kongguksu” broth. Top with the julienned cucumber and a few ice cubes for a refreshing finish. Your delicious tofu “kongguksu” is ready!
Step 10
It’s important to season your “kongguksu” to your liking. Have salt and sugar on the side and add them gradually to taste. Personally, I enjoy a mix of both, so I prepare them separately. Adjust to your personal preference for a perfect bowl!
