Refreshing Konjac Kongguk (Soy Milk Noodle Soup)
Cool and Simple Konjac Kongguk for Hot Days
An incredibly easy Konjac noodle soup using store-bought soy milk. Perfect for when you have a low appetite, are dieting, or want a healthy meal. Top with julienned cucumber and ice for a delightful experience.
Ingredients for Konjac Kongguk- 2 cups (approx. 400ml) store-bought soy milk
- 200g konjac noodles (shirataki noodles)
- 1/4 cucumber (for garnish)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, prepare the 200g of konjac noodles. Place the konjac noodles in a sieve and rinse them thoroughly under cold running water. Gently shake off excess water. Prepare the cucumber for garnish by cutting about 1/4 of it into thin julienne strips. Thinly sliced cucumber offers a pleasant texture and looks appealing.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add the rinsed konjac noodles and blanch them over high heat for about 1 minute. This step helps to remove any potential odor from the konjac and gives it a firmer, chewier texture. Immediately drain the blanched konjac noodles and rinse them under cold water to cool them down.
Step 3
After rinsing the konjac noodles in cold water and cooling them, drain them thoroughly in a sieve. It’s important to remove as much water as possible, as excess water can dilute the flavor of the soy milk. You can gently press the noodles to squeeze out any remaining moisture. Arrange the well-drained konjac noodles attractively in a deep, chilled bowl.
Step 4
Pour the 2 cups of chilled store-bought soy milk over the konjac noodles. Add enough soy milk so the noodles are well-submerged. Arrange the julienned cucumber strips on top as a garnish. Finally, add a few ice cubes to make it extra refreshing. Taste the soup and season with a pinch of salt if needed, according to your preference. Your refreshing and nutritious Konjac Kongguk is now complete! Enjoy this simple yet satisfying meal, especially on hot days when your appetite might be low.
