Cool and Savory Summer Delight: Kongguksu (Cold Soy Milk Noodle Soup)
A Refreshing Bowl of Savory Kongguksu for a Hot Summer Day!
When the weather heats up, what comes to mind as a quintessential summer delicacy? For me, it’s undoubtedly a bowl of refreshing Kongguksu. With ice cubes floating in it, this hearty noodle soup is incredibly satisfying. Adjusting the seasoning with salt and perhaps adding some chewy agar-agar jelly (umigashi) makes it even easier to slurp down. Since it’s made from soybeans, it’s not only a delicious snack but also a substantial meal on its own.
Ingredients- 1 serving of somen noodles (approx. 100g)
- 500ml store-bought soy milk broth
- A little cucumber, thinly julienned
- A pinch of black sesame seeds for garnish
Cooking Instructions
Step 1
First, we need to cook the somen noodles, which are the base of this dish. Have you ever had noodles stick to the bottom or burn when cooking in a pot? To prevent this, I find using a wide frying pan makes it much easier, as the noodles have more surface area to cook evenly. Fill a pot with plenty of water, and start boiling it for the noodles.
Step 2
Once the water comes to a rolling boil, add about one cup of cold water. This helps prevent the water from boiling over and also helps cook the noodles evenly. Stir the noodles gently to prevent them from sticking together. When the water comes back to a boil after adding the cold water, add another cup of cold water. Repeating this process two or three times will result in perfectly chewy and bouncy noodles.
Step 3
When the noodles are cooked, drain them in a colander. Don’t rinse them immediately. Instead, gently rub the noodles with your hands while rinsing them under cold water. This removes the excess starch, which is crucial for achieving a firm noodle texture and keeping the broth clear. Rinse them thoroughly under cold water multiple times for a crisp and refreshing Kongguksu.
Step 4
Now, all the preparations are complete! Pour the cold, store-bought soy milk broth into your serving bowl. Place the drained, cooked somen noodles attractively on top of the broth. Finally, garnish with thinly julienned fresh cucumber and a sprinkle of black sesame seeds for a nutty aroma. Your refreshing and delicious Kongguksu is ready! Feel free to adjust the seasoning with salt or a touch of sugar to your preference.
