Healthy and Refreshing Soy-Free ‘Kongguksu’ (Noodle Soup)
Healthy and Refreshing Soy-Free ‘Kongguksu’ (Noodle Soup)
Rich and Nutty Flavor Without Soybeans! Easy Recipe for Refreshing ‘Kongguksu’ Using Tofu
Prepare for the hotter summer days ahead with this refreshing and healthy noodle soup. It’s a delightful dish that offers a cool respite.
Main Ingredients- 400g thin wheat noodles (somyeon)
- 1/2 cucumber
- 10 ice cubes
Creamy Broth- 500g firm tofu (drained well)
- 1 Tbsp peanut butter (unsweetened)
- 6 Tbsp roasted sesame seeds
- 1 Tbsp salt (adjust to taste)
- 1 Tbsp sugar (optional, adjust sweetness)
- 500g firm tofu (drained well)
- 1 Tbsp peanut butter (unsweetened)
- 6 Tbsp roasted sesame seeds
- 1 Tbsp salt (adjust to taste)
- 1 Tbsp sugar (optional, adjust sweetness)
Cooking Instructions
Step 1
Prepare the rich and smooth broth. In a blender, combine 750mL of water, 500g of tofu, 1 tablespoon of peanut butter, 6 tablespoons of roasted sesame seeds, 1 tablespoon of salt, and 1 tablespoon of sugar (optional). Blend until completely smooth and creamy, ensuring there are no lumps. Taste and adjust seasoning with salt or sugar if needed.
Step 2
Boil the somyeon noodles. In a large pot of boiling water, add 400g of somyeon. Cook for about 30 seconds to 1 minute longer than the package instructions suggest to achieve a firm, ‘al dente’ texture. Be careful not to overcook.
Step 3
Rinse the cooked noodles thoroughly under cold running water to remove excess starch and to firm up the noodles. Drain them very well to prevent them from becoming mushy.
Step 4
Arrange the drained noodles beautifully in serving bowls. Pour the chilled, blended broth generously over the noodles. Finally, garnish with thinly sliced cucumber, a sprinkle of roasted sesame seeds, and 10 ice cubes for an extra refreshing touch. Enjoy your delicious and healthy soy-free ‘Kongguksu’!
