Ultra-Simple Tofu Kongguksu (Soy Milk Noodle Soup)
Ultra-Simple Tofu Kongguksu (Soy Milk Noodle Soup)
5-Minute Recipe! Baek Jong-won Style Creamy and Nutty Tofu Kongguksu
On hot summer days, while many crave refreshing cold dishes like naengmyeon or bibim-myeon, why not try Kongguksu? It’s packed with nutrition and flavor. If you’ve always put off making Kongguksu because soaking and boiling soybeans is too much work, worry no more! This recipe introduces an incredibly simple way to make Kongguksu, starting with a soy milk-based broth that takes just 5 minutes. The broth itself is so delicious, you could drink it like a refreshing beverage in the morning. Let me share this easy and quick method with you!
Broth Ingredients- Tofu 320g
- Soy milk 500ml
- Peanut butter 1 Tbsp (heaping)
- Mixed nuts 1 Tbsp (e.g., walnuts, almonds)
- Roasted black sesame seeds 3 Tbsp
- Fine salt 0.5 Tbsp
Noodles & Toppings Ingredients- Noodles (Somen or medium noodles) 1 serving
- Cucumber some
- Cherry tomatoes 2
- Boiled egg 1
- Noodles (Somen or medium noodles) 1 serving
- Cucumber some
- Cherry tomatoes 2
- Boiled egg 1
Cooking Instructions
Step 1
First, let’s touch upon the ingredients for the broth: tofu and soy milk. Soy milk is a plant-based beverage made from ground soybeans, and tofu is also made from ground soybeans that are coagulated and solidified. Both tofu and soy milk are rich in protein, contain unsaturated fatty acids, and offer various beneficial nutrients like isoflavones.
Step 2
The star of this recipe is the creamy broth made from tofu and soy milk. It’s incredibly smooth, nutty, and delicious, and it comes together in just 5 minutes! Here’s the secret to making this amazing broth easily.
Step 3
In a blender, add the 320g of tofu, 3 Tbsp of roasted black sesame seeds, and 1 Tbsp of mixed nuts. The nuts add an extra layer of nutty flavor; feel free to use your favorite kind.
Step 4
Next, add 1 Tbsp of peanut butter (about 2 Tbsp if you like it extra rich) for enhanced nuttiness, and pour in 500ml of soy milk. If you don’t have soy milk, you can substitute it with the same amount of water.
Step 5
Finally, add 0.5 Tbsp of fine salt and blend until everything is smooth and creamy. This completes your nutty and delicious Kongguksu broth! Once you have this broth, making Kongguksu is as simple as boiling noodles and pouring the broth over them.
Step 6
This broth is so rich and tasty, you can even drink it on its own! It’s a perfect nutritious snack or a refreshing beverage.
Step 7
If you’ve made a generous amount of broth, enjoy a bowl of Kongguksu for lunch. Reduce the amount of noodles and top generously with julienned cucumber for a ‘half-cucumber, half-noodle’ Kongguksu. This way, you get plenty of protein while consuming fewer carbs from the noodles, making it a lighter and healthier meal.
Step 8
For julienning the cucumber, using a mandoline slicer or a specific julienne tool will give you long, thin strands resembling noodles. Eating these crisp cucumber strands with the noodles adds a wonderful textural contrast.
Step 9
I’ve boiled two eggs. You can use half an egg as a topping, but feel free to adjust to your preference. I boiled them without salt or vinegar so one can be served as a topping, and the other can be saved for my child’s snack.
Step 10
In a deep pot, bring a generous amount of water to a rolling boil. Once boiling, add the noodles and cook for about 2 minutes and 30 seconds. Using a deep pot helps prevent the water from boiling over while cooking the noodles.
Step 11
Once the noodles are cooked, immediately rinse them under cold running water. Gently rub the noodles with your hands while rinsing to remove excess starch, which helps achieve a chewier texture. Drain the noodles thoroughly in a colander.
Step 12
Arrange the drained noodles attractively in a serving bowl. Top generously with the julienned cucumber, followed by the halved cherry tomatoes and the boiled egg. Finally, pour the chilled Kongguksu broth over everything until it’s nicely covered. Your Kongguksu is ready!
Step 13
Since the broth was chilled in the refrigerator beforehand, it was perfectly cold without needing ice. If you prefer it extra chilled, you can add a few ice cubes. The 0.5 Tbsp of salt added during broth preparation provides just the right amount of seasoning, so no extra salt is needed.
