Super Simple Kongguksu (Noodle Soup)
Let’s Make Delicious Kongguksu with Tofu and Milk!
You can make a delicious Kongguksu with just tofu, nuts, and milk. It’s creamy and satisfying!
For the Noodle Soup Base- 1/2 block firm tofu (approx. 150-200g)
- 180-200ml milk
- 1 Tbsp almonds
- 1 Tbsp pine nuts
- 1 Tbsp walnuts
- Pinch of salt
Cooking Instructions
Step 1
First, prepare the ingredients for the soup base. Take about half a block of firm tofu. Measure out 1 tablespoon each of almonds, pine nuts, and walnuts. (You don’t need to soak the nuts.)
Step 2
Place the prepared tofu and nuts into a blender. Add 180-200ml of milk to ensure a smooth consistency. (Adjust the amount of milk to reach your desired thickness.)
Step 3
Add a pinch of salt to the blender, and a little sugar if you prefer it sweeter. Blend everything together until very smooth, for about 1-2 minutes. You’ll magically get a rich and creamy soup base that tastes like traditional Kongguksu, even without soybeans! It’s quite amazing how tofu, nuts, and milk can create such a nutty flavor. If you prefer soy milk, feel free to substitute it for the regular milk.
Step 4
While the soup base is blending, cook the somen noodles. Bring a large pot of water to a boil. Add the somen noodles. When the water starts to boil vigorously and rises, add half a cup of cold water. When it boils vigorously again, add another half cup of cold water. Repeating this boiling and adding cold water process twice will result in perfectly cooked, chewy noodles. Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch, then drain them well.
Step 5
Place the drained somen noodles into a serving bowl. Pour the creamy, homemade soup base generously over the noodles. Garnish with thinly sliced cucumber and halved cherry tomatoes. Your delicious Kongguksu is ready! Taste and adjust seasoning with salt or sugar according to your preference. Enjoy this refreshing and satisfying noodle dish!
