Chickpea & Buckwheat Noodle Soup (Kongguksu) – Perfect for Dieters!
A Nutritious and Delicious Cold Noodle Soup with Chickpeas and Buckwheat Noodles
Embrace the season with a healthy twist on a classic summer dish! This Kongguksu, a refreshing cold noodle soup, features protein-rich chickpeas and fiber-packed buckwheat noodles, making it incredibly good for your body and your taste buds. Its wonderfully creamy and nutty flavor is simply irresistible, offering a satisfying yet light meal option perfect for your diet.
For the Chickpea Broth- 300g chickpeas
- 600ml water
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, rinse the 300g of chickpeas thoroughly. Then, soak them in plenty of water for at least half a day. For convenience, you can soak them overnight or in the morning before you leave for work. Soaking helps the chickpeas cook down and blend smoothly.
Step 2
Drain the soaked chickpeas and place them in a pot with 600ml of water. Cook for 20 minutes until the chickpeas are very tender.
Step 3
Once cooked, drain the chickpeas using a sieve and rinse them under cold running water to cool them down completely. This step helps to reduce any beany smell and results in a cleaner-tasting broth.
Step 4
Now, transfer the cooled chickpeas and the 600ml of water into a blender. Blend until you achieve a very smooth, creamy consistency. Tip: For an even richer and more nutritious broth, consider adding a small amount of unsweetened soy milk or your favorite nuts (like almonds or walnuts) to the blender along with the chickpeas and water.
Step 5
Pour the blended chickpea mixture into serving bowls. Add plenty of ice cubes to make the broth refreshingly cold. You can also use chilled water or cold filtered water if you prefer.
Step 6
It’s time to cook the buckwheat noodles. For 2 servings (approximately the size of two 500-won coins per person, adjust to your appetite), bring a pot of water to a boil and cook the noodles for about 3 minutes. Be careful not to overcook them as buckwheat noodles cook quickly. Tip: Buckwheat noodles have a lower glycemic index (GI) compared to regular wheat noodles, making them an excellent choice for those managing their weight or blood sugar levels.
Step 7
Immediately after cooking, rinse the buckwheat noodles thoroughly under cold running water. This removes excess starch and gives the noodles a delightful chewy texture.
Step 8
Assemble your Kongguksu by placing the cooled buckwheat noodles into the chilled chickpea broth. Garnish generously with thinly sliced cucumber, halved hard-boiled eggs, and halved cherry tomatoes. Finally, sprinkle with sesame seeds for an extra nutty aroma. Enjoy! Tip: To season the broth, try using coarse sea salt or rock salt instead of sugar. This enhances the natural nuttiness of the chickpeas, creating a more complex and delicious flavor profile.
