Tofu Kongguksu (Noodle Soup with Tofu ‘Soybean’ Broth)
Ultra-Simple ‘Tofu Kongguksu’ Recipe Made Without Soybeans
Craving a refreshing bowl of Kongguksu, the classic Korean summer noodle soup, but don’t have soybeans or find the preparation too cumbersome? Try this incredibly simple recipe that uses tofu to create a delightfully nutty and smooth broth. Perfect for a quick, healthy, and delicious meal!
Main Ingredients- 1 block (approx. 300g) firm tofu
- 1 serving (approx. 100g) somyeon noodles
- 1/5 cucumber
- 1 Tbsp sesame seeds
- 1 Tbsp black sesame seeds
- 1 cup (200ml) milk
- 1.5 cups (300ml) soy milk
Seasoning & Toppings- Salt (to taste)
- Sugar (to taste)
- Water (to adjust consistency, if needed)
- Ice cubes (optional)
- Salt (to taste)
- Sugar (to taste)
- Water (to adjust consistency, if needed)
- Ice cubes (optional)
Cooking Instructions
Step 1
First, prepare the refreshing toppings. Wash the cucumber and julienne it into thin strips, about 5cm long. Cut the block of tofu into 4 large chunks so it blends easily.
Step 2
In a blender, combine the tofu, milk, soy milk, sesame seeds, and black sesame seeds. If your blender is small or if you’re concerned about overfilling, it’s perfectly fine to blend the ingredients in two batches. Blend everything until completely smooth to create the base for your Kongguksu broth. For the best flavor, chill the blended broth in the refrigerator beforehand.
Step 3
Now, let’s cook the noodles. One serving of somyeon noodles is typically about the size of a 500-won coin when held in your fist. Bring a generous pot of water to a rolling boil. Add the noodles and cook. When the water starts to boil vigorously, add about 2-3 cups of cold water. Repeating this process 2-3 times helps the noodles cook to a perfectly chewy and firm texture without becoming mushy. Once cooked, immediately drain the noodles and rinse them under cold running water to remove excess starch. Drain thoroughly and place them in your serving bowl.
Step 4
Pour the chilled tofu broth generously over the cooked somyeon noodles. Arrange the julienned cucumber on top as a garnish. At this stage, the broth might taste a bit bland on its own. For a more delicious and balanced flavor, season the broth with a pinch of salt and sugar according to your preference.
Step 5
Take a bite, and you’ll be amazed by how rich, nutty, and satisfying it is – truly reminiscent of authentic soybean Kongguksu! For an extra refreshing experience, add a few ice cubes just before serving. You can also elevate this dish by adding a halved boiled egg or some finely diced watermelon on top for a visually appealing and even tastier meal.
