Silken Tofu & Beetroot Soy Milk Noodles (Cheongpomuk Bit Kongguk)
[Cancer Prevention Recipe] Low-Sodium Silken Tofu & Beetroot Soy Milk Noodles
Experience the vibrant health benefits of beetroot, boasting 8 times more betalain than tomatoes, known for its cell damage inhibition, antioxidant properties, cancer prevention, and anti-inflammatory effects. This refreshing dish blends beetroot with creamy soy milk and features silken tofu (cheongpomuk) cut into noodle-like strands, offering a light and smooth meal. It’s a visually stunning and nutritious option.
Main Ingredients
- Silken Tofu (Cheongpomuk) 320g
- Beetroot 50g
- Store-bought Soy Milk Base (Kongmul) 330g
- Korean Cucumber (Gasi-oi) 80g
Cooking Instructions
Step 1
Begin by thoroughly washing the Korean cucumber. Prepare about one-third of its length. Carefully remove the seedy core using a knife, then thinly julienne the cucumber. This will add a refreshing crunch.
Step 2
Peel the vibrant beetroot and dice it into small, bite-sized cubes, measuring 50g. These cubes will create a beautiful pink hue for your soy milk broth.
Step 3
Cut the soft and translucent silken tofu in half vertically. Then, stand each half up and cut it in half again. This will result in four equal pieces, perfect for slicing into noodles.
Step 4
Slice the prepared silken tofu into uniform strips, approximately 0.3 cm thick. Aim for consistency; too thick and it will take longer to cook, too thin and it might break.
Step 5
Bring a pot of water to a rolling boil over high heat. Once boiling, add all the sliced silken tofu to the water to briefly blanch it.
Step 6
Blanch the silken tofu until it changes from opaque white to translucent. This usually takes about 1 to 2 minutes. Avoid overcooking, as this will preserve its tender texture. You’ll notice the color change clearly.
Step 7
Carefully drain the blanched silken tofu using a colander. Immediately rinse it under cold running water to completely cool it down. This step is crucial for achieving that wonderfully smooth, slightly chewy, and silky texture.
Step 8
Pour 330g of the store-bought soy milk base into a blender or immersion blender container. Add the prepared diced beetroot (50g). Since most store-bought soy milk bases are already seasoned, you likely won’t need to add extra salt.
Step 9
Blend the mixture on high speed until it is as smooth as possible. Don’t worry about the color; even a small amount of beetroot will create a beautiful, natural pink hue without an overpowering flavor.
Step 10
Arrange the cooled, noodle-like silken tofu in serving bowls. Top generously with the julienned Korean cucumber.
Step 11
Finally, gently pour the chilled, pink beetroot-infused soy milk over the silken tofu and cucumber. You’ll have a visually stunning and deliciously smooth, nutty, and refreshing Cheongpomuk Bit Kongguk ready to enjoy. A perfect healthy and delightful meal!
