Super Simple Tofu ‘Kongguksu’ (Noodle Soup)
Making Easy and Creamy ‘Kongguksu’ Using Tofu and Soy Milk
Introducing an incredibly simple and nutty ‘Kongguksu’ recipe that you can make without traditional soybeans! Perfect for a refreshing summer meal.
Main Ingredients- 1 block firm tofu (approx. 400g)
- 4 eggs
- 1/4 cucumber
- A small handful of nuts (e.g., almonds)
- 2 packs soy milk (approx. 400ml)
- A pinch of sesame seeds
- Noodles (thin wheat noodles, somyeon)
Cooking Instructions
Step 1
First, prepare the cucumber for garnishing your ‘Kongguksu’. Peel the cucumber thoroughly and then julienne it into thin strips. Cutting them not too thick will ensure a pleasant, crisp texture.
Step 2
In a pot, bring water to a boil with a pinch of salt. Once the water is boiling, carefully add the eggs and boil them for 10-12 minutes until fully cooked (hard-boiled).
Step 3
After boiling, rinse the eggs under cold water to cool them down. Then, peel the shells and set them aside to cool completely. Letting them cool thoroughly will enhance the flavor when served with the noodle soup.
Step 4
Now, let’s prepare the tofu, the star ingredient for this special ‘Kongguksu’. Place the entire block of tofu (approx. 400g) into boiling water and blanch it for 1-2 minutes. This step removes any raw tofu smell and makes the texture softer. (Tip: If you purchased 400g tofu, cutting it in half before blanching will make it easier to blend later.)
Step 5
Carefully remove the blanched tofu from the water, drain it as much as possible, and let it cool slightly in a colander. Excess water can make the soup base too thin.
Step 6
It’s time to create the base for the ‘Kongguksu’ soup. In a blender or food processor, combine the drained tofu (1 block) with 2 packs of soy milk (approx. 400ml). (Note: This is for 2 servings. For 4-5 servings, use 2 blocks of tofu and 4 packs of soy milk.)
Step 7
Blend the soy milk and tofu until smooth. Then, add a small handful of your favorite nuts, such as almonds, walnuts, or cashews, that you have on hand, and blend again until very smooth. Adding nuts will give the soup a richer, nuttier flavor.
Step 8
Your delicious ‘Kongguksu’ soup base is ready! You can adjust the consistency to your liking. For a thicker soup, use a little less soy milk. For a thinner, more broth-like consistency, add a bit more soy milk until it reaches your desired thickness.
Step 9
Cook the somyeon noodles in boiling water according to the package instructions. Once cooked to your liking, drain them and rinse thoroughly under cold running water to remove excess starch. This rinsing step is crucial for achieving a chewy texture. Drain them well.
Step 10
Arrange the drained somyeon noodles nicely in serving bowls.
Step 11
Finally, pour the chilled ‘Kongguksu’ soup base generously over the noodles. Garnish with the julienned cucumber and the hard-boiled eggs. Sprinkle some sesame seeds on top to finish. With all these steps, you can have a delightful bowl of ‘Kongguksu’ ready in about 10 minutes! It tastes even better when served ice-cold. You can also add a few ice cubes for extra chill.
