Imported from Instagram
Quick Korean Cold Noodles (Kong Guksu)
A refreshing and nutty Korean cold noodle dish made with a shortcut tofu-based broth that skips the hours of soaking soybeans. Perfect for hot summer days when you want a high-protein meal without much cooking.
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Ingredients
- 150 g silken tofu
- 1 tbsp smooth peanut butter
- sesame oil (to taste)
- dashi powder (or salt to taste)
- oat milk (or milk of choice; just a splash for creaminess)
- 3 oz thin wheat noodles (somen or birthday noodles)
- 1 egg (6 minute soft boil)
- mushrooms (or other vegetables like cucumber; optional garnish)
- 1 ice cube (for serving)
Steps
- 1
In a blender, combine the silken tofu, smooth peanut butter, sesame oil, dashi powder (or salt), and a splash of oat milk.
- 2
Blend the mixture until completely smooth and creamy.
- 3
Transfer the blended broth to the fridge to chill while you prepare the other ingredients.
- 4
Bring a pot of water to a boil and cook the thin wheat noodles (somen) according to the packet instructions.
- 5
While the noodles cook, prepare a soft-boiled egg by boiling it for 6 minutes, then cooling and peeling it.
- 6
Once the noodles are cooked, drain them and rinse thoroughly under cold running water to remove excess starch and stop the cooking process.
- 7
Place an ice cube in a serving bowl to keep the dish cold.
- 8
Add the rinsed noodles to the bowl and pour the chilled tofu broth over them.
- 9
Top with the halved soft-boiled egg and optional vegetables like mushrooms or cucumber. Serve immediately with a side of kimchi.
Notes
If using ice cubes, be mindful that they will dilute the broth as they melt; some prefer to remove the ice once the bowl is sufficiently chilled. For a different flavor profile, sesame paste can be used instead of peanut butter.
Nutrition per serving
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