Rich and Creamy Tofu Kongguksu (Noodle Soup)
Easy Baby-Friendly Kongguksu Recipe Using Tofu and Black Bean Soy Milk
A healthy and delicious tofu kongguksu recipe perfect for baby’s meal or a family health food! We’ll show you how to make a deeply flavorful and smooth noodle soup using fresh tofu, rich black bean soy milk, and plenty of nuts. Detailed tips for cooking the noodles included.
Ingredients- 1 block of firm tofu (approx. 300g)
- 4 packs of black bean soy milk (total 760ml)
- 40g nuts (e.g., almonds, walnuts)
- 1 Tbsp toasted sesame seeds
- Pinch of salt
- Cucumber for garnish
- 1 hard-boiled egg for garnish
Cooking Instructions
Step 1
Prepare 1 block of fresh firm tofu. Briefly blanching the tofu in boiling water ensures it’s hygienic for use. After blanching, make sure to drain it thoroughly.
Step 2
Boil an egg in advance to use as a topping for the kongguksu. Cooling the boiled egg in cold water helps make peeling easier.
Step 3
Place the drained tofu in a blender. Add 40g of nuts. If you don’t have nuts, you can substitute with peanut butter for a similar nutty flavor. (Tip: Snack packs of mixed nuts also work well!)
Step 4
Pour in 4 packs (760ml) of black bean soy milk. Give the soy milk packs a good shake before pouring, as there might be sediment at the bottom. Finally, add 1 tablespoon of toasted sesame seeds and a pinch of salt. The base for your noodle soup is almost ready!
Step 5
Blend all the ingredients until smooth. To ensure the sesame seeds are fully incorporated, blend thoroughly on a low to medium setting, pausing occasionally if needed. You’ll achieve a wonderfully smooth soy milk mixture.
Step 6
The aroma from the blender is wonderfully nutty! For the best flavor, it’s recommended to chill this mixture in the refrigerator for a while before serving. (Tip: If serving to a baby, ensure the temperature is not too cold. For our little ones, we slightly froze it before serving.)
Step 7
Now, let’s cook the noodles. In a large pot, bring 1 liter of water to a rolling boil. Add 3.5 servings of noodles.
Step 8
When the noodles start to boil and white foam rises, add half a cup of cold water (about 100ml) and bring it back to a boil. Repeat this process 2-3 times. This technique helps the noodles become more firm and chewy. (Tip: Stir the noodles occasionally to prevent them from sticking together.)
Step 9
Rinse the cooked noodles thoroughly under cold running water to remove excess starch. Gently rub the noodles with your hands while rinsing to ensure all starch is removed. This step is crucial for preventing the noodles from becoming mushy and maintaining their bouncy texture.
Step 10
Pour the chilled soy milk mixture into a serving bowl. Add the rinsed noodles. Garnish with thinly sliced cucumber and the hard-boiled egg. Your delicious tofu kongguksu is complete! This dish is surprisingly simple to make, with the only cooking step being boiling the noodles.
Step 11
This homemade kongguksu tasted even better than restaurant versions! The generous amount of tofu, black bean soy milk, and nuts created an exceptional richness. (Tip: Using homemade ‘son-dubu’ (hand-made tofu) will deepen the flavor even further.) The children eagerly drank the broth first, and my husband gave it a big thumbs-up. Enjoy this delightful baby kongguksu!
