Creamy Soy Milk Kalguksu (Noodle Soup)
A Delicious Harmony of Richness and Mildness: Kalguksu with Soy Milk Broth
Experience the delightful combination of savory richness and mild flavors with this special kalguksu recipe, enhanced by the use of premium soy milk. The dough is made with soy milk for a wonderfully chewy texture, and the broth is also simmered with soy milk, creating a perfectly balanced and comforting dish. This kalguksu is incredibly easy to make, making it ideal for a quick meal or a delightful snack for all ages. It’s a fantastic way to introduce children to the goodness of soy and beans, especially those who are picky eaters. By involving them in the process of making the dough with soy milk, they can develop a taste for it and even grow to love beans!
Ingredients- 1/2 paper cup (approx. 100ml) Jungpoong Soy Milk
- 1/4 zucchini
- 1/4 carrot
- 1/4 onion
- 2 paper cups (approx. 250g) all-purpose flour
- 1/4 potato
- 1 pinch of salt
Cooking Instructions
Step 1
First, let’s prepare the kalguksu dough. In a bowl, combine 2 paper cups of all-purpose flour. Gradually add about 1/2 paper cup of Jungpoong Soy Milk while mixing. It’s important not to pour all the soy milk at once; add it little by little to achieve the right consistency. Adjust with more flour if the dough is too sticky, or a little more soy milk if it’s too dry, until you have a smooth and chewy dough. (Optional) For an even chewier and more satisfying texture, wrap the finished dough in plastic wrap and let it rest in the refrigerator for about 1 hour.
Step 2
Next, we’ll prepare the broth. Pour about 1/2 paper cup of Jungpoong Soy Milk into a pot and bring it to a gentle simmer. Using the soy milk as the broth base adds a wonderful depth of flavor and creaminess. (Optional) If you have a store-bought broth pack, you can use that, adding dried anchovies and kelp for a richer base. If you only have kelp at home, simmering with kelp alone will still yield a more flavorful broth than plain water.
Step 3
Now, let’s prepare the vegetables. Thinly slice the zucchini, carrot, and onion. Potatoes take longer to cook than other vegetables, so add them to the simmering broth first. Once the potatoes are half-cooked, add the sliced carrots and onions to continue cooking. (Optional) If you have mushrooms like shiitake or enoki mushrooms, feel free to add them for extra flavor and texture.
Step 4
Once the broth is boiling, take the rested dough and stretch it thinly. Tear off bite-sized pieces and drop them into the simmering broth. Dropping the dough thinly will result in a softer and chewier noodle. Make sure to give the pieces some space as you add them to prevent them from sticking together.
Step 5
Finally, it’s time to season the soup. Add a pinch of salt to the broth to adjust the flavor, then gently stir with a ladle. The kalguksu is ready when the dough pieces turn translucent and are fully cooked! Enjoy your delicious and chewy soy milk kalguksu.
