Creamy Two-Bean Noodles (Kongguksu) with Tofu
Easy Homemade Soy Milk & Tofu Noodle Soup Base Recipe
Craving a refreshing and rich dish for a hot day? Introducing the Tofu Kongguksu, inspired by Chef Baek Jong-won’s recipe. Silky tofu blends perfectly with nutty flavors and creamy soy milk for an unparalleled taste. This recipe is simple to make with everyday ingredients, allowing you to savor the deep, savory essence of soy milk noodle soup right in your kitchen. A healthy and satisfying meal when you’re not feeling hungry, Tofu Kongguksu is highly recommended! Try making it today!
Noodle Soup Base Ingredients- Tofu 290g (water drained)
- Milk 200ml
- Soy Milk 190ml (unsweetened, regular soy milk)
- Peanut Butter 1 Tbsp
- Sesame Seeds 2 Tbsp
Noodles & Garnish Ingredients- Thin Wheat Noodles (Somen) 200g
- Cherry Tomatoes 4
- Pine Nuts 10
- Black Sesame Seeds a pinch
- Thin Wheat Noodles (Somen) 200g
- Cherry Tomatoes 4
- Pine Nuts 10
- Black Sesame Seeds a pinch
Cooking Instructions
Step 1
Let’s get started on making Chef Baek Jong-won’s cool and savory Tofu Kongguksu. I’ve substituted the soy milk with a similar-tasting protein drink. Feel free to add boiled cucumber or a hard-boiled egg as toppings for an even more delicious meal. Let’s check our prepared ingredients.
Step 2
First, it’s crucial to drain as much water as possible from the tofu. Rinse the tofu lightly under running water, then press out the water with your hands or wrap it in paper towels to squeeze out excess moisture. Next, cut it into bite-sized pieces suitable for blending.
Step 3
In a tall container suitable for a blender or immersion blender, add the prepared tofu, 1 Tbsp of peanut butter for a nutty depth, and 2 Tbsp of fragrant sesame seeds.
Step 4
Pour in 200ml of milk to add a smooth texture to the mixture.
Step 5
Then, add 190ml of soy milk to create the rich Kongguksu broth. Chef Baek used only milk and 1 Tbsp of sugar, but since I used unsweetened soy milk, I didn’t add any sugar. You can adjust the sweetness based on the type of soy milk or your preference.
Step 6
Now, use an immersion blender to blend all the ingredients until smooth and creamy. Continue blending until there are no lumps and you achieve a silky consistency.
Step 7
Taste the blended soup base and season with salt according to your preference. It’s best to add salt gradually rather than all at once.
Step 8
The blended soup base is delicious as is, but to enjoy it even colder and more refreshing, we’ll place it in the freezer for a little while. In the meantime, we’ll prepare to cook the noodles.
Step 9
In a large pot, add 1L of water and bring it to a rolling boil over high heat. Once boiling, add 200g of somen noodles. Stir them gently to prevent sticking and cook for 3 minutes. The cooking time may vary depending on the type of noodles, so be sure to check the package instructions.
Step 10
Drain the cooked noodles immediately using a colander. Then, rinse them thoroughly under cold running water, rubbing gently with both hands. This step removes excess starch, resulting in chewier and cleaner-tasting noodles. Ensuring all excess water is drained is also important.
Step 11
Now, pour the chilled noodle soup base generously into a serving bowl. Then, neatly arrange the well-drained somen noodles on top.
Step 12
Finally, garnish with halved cherry tomatoes, a few pine nuts for extra richness, and a sprinkle of black sesame seeds for a beautiful finish. Your delightful Kongguksu is ready! If you like, add a few ice cubes for an even cooler experience. The surprising combination of the savory bean soup and the sweet-tart cherry tomatoes is truly delightful. Enjoy your meal!
