10-Min Tofu Kongguksu Recipe | Easy Korean Cold Noodles
780kcal
Ingredients
- 200 g somen noodles (any noodles are fine)
Kongguksu Soup with Tofu
- 300 g tofu
- 750 ml milk or soy milk
- 2 tbsp peanut butter
- 1 tbsp misutgaru (Korean grain powder) (Korean grain powder, if you don't have it, use 2 handfuls of cashews instead)
- 0.7 tbsp salt
- 0.3 tbsp sugar (you can skip it, if you want)
Toppings
- 1 egg (a half for each)
- 1/5 cucumber
Equipment
- 1 cold noodles bowl (the link in the blog article)
- 1 Blender (the link in the blog article)
- 1 Pot
- 1 Knife & cutting board
- 1 Spoon
Method
- In a blender, combine tofu, sesame seeds, peanut butter, and misutgaru.If you don’t have misutgaru, use 2 handfuls of cashews instead.
- Add salt, sugar, and milk (or soy milk) to the blender. Blend until smooth.
- Once the soy milk soup is ready, place it in the refrigerator to keep it cold while you prepare the other ingredients.
- Boil the egg, then cut it in half for topping. Thinly slice the cucumber for garnish.
- Cook the somen noodles, then rinse them in cold water to cool.
- Place the noodles in a bowl and pour the tofu soy milk soup over them.
- Top with half of the boiled egg and the sliced cucumber.
Kongguksu 콩국수
- Add ice cubes for an extra refreshing touch.
- It's so nutty and flavorful! The perfect Korean cold noodles for summer
