Chilled Agar Jelly with Soymilk & Tofu Soup (Summer Special)
Perfect for a Light Summer Meal! Easy No-Cook Agar Jelly Kongguk (Soymilk & Tofu)
Cooling and refreshing Kongguksu (noodle soup with soybean broth) is a beloved soul food for many, especially during hot summers. But what if you crave that delicious chilled soup on a sweltering day when you don’t feel like cooking? This recipe offers a super simple way to create a fantastic soy milk broth without any cooking! It boasts a rich, creamy, and nutty flavor profile that’s wonderfully different from traditional blended soybean soup. Low in calories and light, this Agar Jelly Kongguk is a delightful meal that’s perfect for sipping on a hot day. Enjoy this cool, satisfying bowl!
Ingredients (1 Serving)
- Agar Jelly (Umugasa-ri) 200g
- Unsweetened Soy Milk 1 pack (180ml)
- Tofu 150g
- Toasted Sesame Seeds 1 Tbsp
- Walnuts 2 pieces
- Salt to taste
- Water 50ml (for chilling, optional)
- Cucumber 1/3
- Hard-boiled Egg 1
- Cherry Tomatoes 2
Cooking Instructions
Step 1
Prepare the Soymilk Broth Base: Start by preparing the ingredients for the broth. You’ll need half a block of tofu (150g), one pack of unsweetened soymilk (180ml), 1 tablespoon of toasted sesame seeds, and 2 walnuts. (Note: The soymilk used here is an 80ml pack of ‘Jeju Namul Bean Soymilk’, which is unsweetened and additive-free. You can substitute with other brands of unsweetened soymilk.)
Step 2
Combine Ingredients in Blender: Place the soymilk, tofu, toasted sesame seeds, and walnuts into a blender. Add a pinch of salt to enhance the flavors. (Tip: If you don’t have walnuts, feel free to use other nuts like pine nuts, peanuts, or cashews for a similar nutty taste.)
Step 3
Add Water: Pour in 50ml of water to help with blending and achieve the desired consistency. If you plan to use ice, you might want to reduce the water slightly.
Step 4
Blend Until Smooth and Season: Blend all the ingredients until the mixture is completely smooth and creamy. Since this broth will be served with agar jelly, ensure the seasoning is just right – not too bland. (Tip: For an extra thick and chilled broth, you can place the blended mixture in the freezer for a short while to make it very cold. Freezing it briefly is preferable to adding ice, as it prevents the broth’s flavor from becoming diluted.)
Step 5
Prepare the Agar Jelly: Now, let’s prepare the main component, the agar jelly (Umugasa-ri). (Note: The agar jelly used in this recipe is ‘Nature’s Dream Korean Agar Jelly’. You can use any commercially available agar jelly.)
Step 6
Rinse and Chill the Agar Jelly: Briefly rinse the agar jelly in hot water, then immediately immerse it in cold or ice water. Chilling it thoroughly will give the agar jelly a firmer, more pleasant chewy texture.
Step 7
Cut the Agar Jelly: Cut the chilled agar jelly into bite-sized pieces. Aim for squares or rectangles about 3-4 cm in size and about 1 cm thick, making them easy to scoop with a spoon.
Step 8
Assemble and Serve: Place the cut agar jelly into a serving bowl. Pour the chilled soymilk and tofu broth over the jelly. Garnish with thinly sliced cucumber, half a hard-boiled egg, and cherry tomatoes. Sprinkle with extra toasted sesame seeds for a final flourish. Your refreshing Agar Jelly Kongguk is ready to enjoy!
