Kongguksu - Creamy Soy Milk Noodle Soup

Ingredients

• 1 cup (240ml) dried soybeans 1 cup (240ml) dried soybeans
• 6 cups (1.4L) water 6 cups (1.4L) water
• 1 teaspoon salt 1 teaspoon salt
• 8 ounces (225g) thin wheat noodles 8 ounces (225g) thin wheat noodles
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• 1 tablespoon sesame oil 1 tablespoon sesame oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried soybeans in water overnight.
2. 2.
   Drain the soaked soybeans and rinse them thoroughly.
3. 3.
   In a blender, combine the soaked soybeans and water. Blend until smooth.
4. 4.
   Strain the soybean mixture through a cheesecloth or fine-mesh sieve to extract the soy milk. Discard the solids.
5. 5.
   In a large pot, bring the soy milk to a gentle simmer over medium heat. Stir occasionally to prevent scorching.
6. 6.
   Add salt to the soy milk and stir until well combined. Remove from heat and let it cool.
7. 7.
   Cook the thin wheat noodles according to the package instructions. Drain and rinse with cold water.
8. 8.
   Divide the cooked noodles into serving bowls.
9. 9.
   Pour the chilled soy milk broth over the noodles.
10. 10.
    Garnish with cucumber slices, sesame seeds, and a drizzle of sesame oil.
11. 11.
    Serve immediately and enjoy the refreshing Kongguksu.

Treat your ingredients with care...

• Soybeans — Make sure to soak the soybeans overnight to ensure they are soft enough for blending.

Tips & Tricks

• For a creamier broth, you can add a small amount of unsweetened soy milk to the blended soybean mixture.
• Adjust the salt according to your taste preferences.
• To save time, you can use store-bought soy milk instead of making your own soy milk from scratch.
• Customize the toppings by adding blanched soybean sprouts, chopped scallions, or a sprinkle of red pepper flakes for a touch of heat.
• Leftover Kongguksu can be stored in the refrigerator for up to 2 days. Make sure to stir well before serving again.

Serving advice

Serve Kongguksu chilled for a refreshing experience. It can be enjoyed as a light lunch or dinner on its own or paired with side dishes.

Presentation advice

When serving Kongguksu, ensure that the noodles are evenly distributed in the bowl and topped with a generous amount of the creamy soy milk broth. Garnish with cucumber slices, sesame seeds, and a drizzle of sesame oil for an appealing presentation.