Beat the Heat with Easy Tofu Kongguksu!

On sweltering summer days, nothing hits the spot quite like a refreshing bowl of Kongguksu (cold soybean noodle soup). However, making it at home can often feel like a chore, with tedious steps like soaking and boiling soybeans. Plus, you might end up with a less-than-ideal taste due to bean odor or a watery broth, making it hard to replicate that authentic restaurant flavor. That's why today, I'm sharing a super simple Kongguksu recipe using tofu!

Tofu Kongguksu: What You'll Need

The star of this recipe is tofu! It's incredibly convenient because you can use it right away without any soaking or boiling. Here are the ingredients you'll need:

• Tofu 200g
• Unsweetened Soy Milk 160ml
• Salt 2-3 pinches
• Sesame Seeds 2 tbsp
• Noodles 1 serving

Let's Make the Kongguksu Broth - The Easy Way!

Now, let's get to making the Kongguksu broth. First, soak the tofu in warm water for about 5 minutes to remove any chill. Then, place the 200g of tofu in a blender. Add 2 tablespoons of freshly ground sesame seeds. Don't skip the sesame seeds – they add a wonderful nutty flavor!

Next, pour in the unsweetened soy milk. Combining tofu and soy milk creates a rich, creamy, and nutty broth. A pinch of salt here enhances the depth of flavor. You can also add a little sugar if you prefer a touch of sweetness. If the broth seems too thick, just add a bit more soy milk to reach your desired consistency.

Cooking the Noodles & A Chilling Tip!

Time to cook the noodles! Boil about one serving of somen noodles in boiling water for approximately 3-4 minutes. Once cooked, the key is to rinse them thoroughly under cold running water to remove excess starch. This makes the noodles wonderfully chewy and helps them pair perfectly with the broth. For an extra cool treat, give them a quick dip in ice water before serving.

Serving Your Delicious Kongguksu

Drain the cooked noodles well and place them in a serving bowl. Generously ladle the prepared Kongguksu broth over the noodles. For an extra refreshing experience on a hot summer day, add a few ice cubes. Alternatively, chilling the broth in the refrigerator beforehand will give you that authentic, cool restaurant taste.

And there you have it – a rich and nutty Kongguksu made in just about 5 minutes! It's a fantastic recipe to beat the summer heat without any complicated steps. The beauty of this recipe lies in its simplicity, using readily available ingredients like tofu and soy milk. You should definitely give it a try!