Summer Delight: Healthy Potato Noodles with Soy Milk Base
Summer Delight: Healthy Potato Noodles with Soy Milk Base
A Refreshing Twist on Kongguksu: Make Potato Noodles Using Store-Bought Soy Milk
Introducing a unique and healthy summer dish: Potato Noodles! Instead of traditional noodles, we use thinly julienned potatoes simmered in a refreshing soy milk base. This recipe offers a delightful twist on the classic ‘Kongguksu’ (cold soy milk noodle soup). We’ve also enhanced it with the vibrant colors and flavors of kabocha squash and beetroot, creating three distinct and delicious variations. The thinly sliced potato ‘noodles’ melt in your mouth, offering a surprisingly delightful texture.
Ingredients- 3 medium potatoes
- 600ml chilled store-bought soy milk
- 1 piece cooked kabocha squash (approx. 1/4 of a squash)
- 1/4 small beetroot
- 3 cherry tomatoes (for garnish)
- 1 handful peas (frozen or cooked, for garnish)
- Sugar to taste (optional)
- Salt to taste (optional)
Cooking Instructions
Step 1
Thoroughly wash the potatoes and peel them. Using a mandoline slicer or a sharp knife, julienne the potatoes into very thin strips. Soak the julienned potatoes in cold water for about 20 minutes to remove excess starch. This step is crucial for achieving a chewy, noodle-like texture. If the water becomes cloudy, change it once during soaking.
Step 2
Bring a large pot of water to a rolling boil. Add the julienned potatoes and blanch them for approximately 1 minute, or just until they are slightly tender but still retain a bite. Be careful not to overcook them, as they can easily break apart. Immediately drain the blanched potatoes and rinse them under cold water to stop the cooking process and cool them down.
Step 3
Arrange the drained, blanched potato ‘noodles’ attractively in serving bowls. For a pop of color and added texture, garnish with a few cherry tomatoes and a handful of peas. This simple presentation makes the dish visually appealing and appetizing.
Step 4
Pour the chilled store-bought soy milk generously over the potato noodles in each bowl. The cold soy milk enhances the refreshing quality of the dish, making it perfect for hot weather. Taste the soup and season it with a little sugar for a hint of sweetness or a pinch of salt to enhance the savory flavors, according to your preference. This completes the basic version of your potato noodle soup!
Step 5
Now, let’s prepare two special flavored soy milk bases. For the kabocha squash version, combine 1 piece of cooked kabocha squash with 200ml of soy milk in a blender. Blend until smooth and creamy. This creates a wonderfully sweet and smooth kabocha squash flavored soy milk.
Step 6
For the beetroot version, peel and chop the 1/4 beetroot into smaller pieces. In a small saucepan, combine the chopped beetroot with 200ml of soy milk. Gently heat the mixture, allowing the beetroot to infuse its vibrant color and earthy flavor into the soy milk. Once the soy milk has turned a beautiful pinkish-red hue, remove the beetroot pieces. Avoid overcooking to prevent any raw taste.
Step 7
Season the prepared kabocha squash soy milk and beetroot soy milk bases with sugar and salt to your liking, just as you did with the basic soy milk. Now you have three delightful variations: the classic soy milk potato noodles, the sweet kabocha squash potato noodles, and the refreshing beetroot potato noodles! Enjoy choosing your favorite.
