1 Minute Kongguksu (Soybean Noodles)

Ingredients

• 250 g tofu (soft or firm)
• 0.5 cup milk (can substitute with soymilk)
• 0.5 cup water
• 2 tbsp sesame seeds (toasted)
• 0.5 tbsp peanut butter (or whole peanuts)
• 1 tbsp sugar
• 0.5 tbsp salt
• 1 serving noodles (somyeon (thin wheat noodles) or ramen noodles)

Steps

1. 1

   Place 250g of tofu, 1/2 cup of milk, and 1/2 cup of water into a high-speed blender.

2. 2

   Add 2 tablespoons of sesame seeds, 1/2 tablespoon of peanut butter (or peanuts), 1 tablespoon of sugar, and 1/2 tablespoon of salt to the blender.

3. 3

   Blend the mixture on high until completely smooth and creamy.

4. 4

   Cook your choice of noodles (such as somyeon) according to package instructions, then drain and rinse thoroughly in cold water.

5. 5

   Place the cold noodles in a bowl and pour the blended soybean broth over them.

6. 6

   Serve immediately, optionally garnished with cucumber slices or ice cubes to keep it extra cold.

Notes

You can substitute the milk with soymilk for a more intense soybean flavor or to make the dish vegan. This is a 'cheat' version of the traditional Kongguksu which usually requires soaking and boiling dried soybeans.

Nutrition per serving

• main
• vegetarian
• korean
• summer
• noodles
• healthy
• quick