Elegant Truffle Pine Nut Noodles
Forget Kongguksu! Elevate Your Summer with the Luxurious Flavor of Truffle Pine Nut Noodles!
As the summer heat intensifies, do you find yourself craving a cool and creamy noodle soup, only thinking of Kongguksu (cold soybean noodle soup)? Now, upgrade your summer gourmet experience with ‘Truffle Pine Nut Noodles,’ a dish that offers a different charm from Kongguksu, harmonizing creaminess, nuttiness, and a subtle sweetness. The blend of soft tofu, fresh milk, and aromatic truffle oil creates an unprecedented depth and rich flavor. The nuttiness of pine nuts combined with the delicate aroma of truffle results in a uniquely addictive flavor profile that’s hard to forget. Make your special occasions, or even ordinary days, extraordinary with this exquisite meal.
Main Ingredients- 1 serving Kalguksu noodles
- 100g Pine nuts (lightly toasted for enhanced flavor)
- 150g Tofu (silken or soft tofu recommended for a smoother texture)
- 400ml Milk (for a rich and creamy taste)
- 200ml Water (to adjust consistency)
- 1.5 Tbsp Misugaru (roasted grain powder, for nutty flavor and thickness)
- 1 Tbsp Sugar (adjust to taste)
- 1/2 Tbsp Truffle salt (enhances flavor; adjust quantity if using regular salt)
- 1 Tbsp Truffle oil (for finishing aroma)
Optional Toppings- 1 Hard-boiled egg (halved for garnish)
- 1/4 Cucumber (julienned for a refreshing crunch)
- 2-3 Cherry tomatoes (halved for color and freshness)
- A few Pine nuts (for decoration)
- A sprinkle of Black sesame seeds (for decoration)
- 1 Hard-boiled egg (halved for garnish)
- 1/4 Cucumber (julienned for a refreshing crunch)
- 2-3 Cherry tomatoes (halved for color and freshness)
- A few Pine nuts (for decoration)
- A sprinkle of Black sesame seeds (for decoration)
Cooking Instructions
Step 1
To enhance the nutty aroma, lightly toast the pine nuts in a dry pan over low heat. Be careful not to burn them; toast until they turn golden brown and release a fragrant aroma. Let the toasted pine nuts cool slightly before use.
Step 2
Blanch the tofu in boiling water for about 1 minute. This helps remove any raw bean flavor and softens the texture. Rinse the blanched tofu in cold water and drain well.
Step 3
Combine the toasted pine nuts, blanched tofu, milk, water, misugaru, sugar, and truffle salt in a blender. Blend until completely smooth. Ensuring a silky texture is key to a creamy broth. Adjust the amount of sugar and truffle salt to your preference.
Step 4
It’s best to serve the blended broth cold. Chill it in the refrigerator. The cold broth will be even more refreshing and delicious.
Step 5
Cook the kalguksu noodles in boiling water according to package instructions (usually 6-7 minutes), until al dente. Immediately drain the noodles and rinse them under cold water, preferably ice-cold water. Rinsing makes the noodles chewier.
Step 6
Place the chilled noodles in a serving bowl and pour a generous amount of the cold broth over them. Arrange your chosen toppings – halved hard-boiled egg, julienned cucumber, halved cherry tomatoes, extra pine nuts, and black sesame seeds – attractively. Finally, drizzle 1 tablespoon of truffle oil over the broth for a luxurious finish. Enjoy your delicious meal!
