Tuesday, April 22, 2014

Kongguksu 콩국수 (Cold Soy Milk Noodle Soup)

What a humid and hot weather! Feeling much better after slurping down a bowl of cooling bowl of noodle soup! It is fast and simple to make soy milk from scratch if you own a soy milk maker :D Fret not if you do not own one, just grab a packet of good unsweetened soy milk from the supermarket and you will be able to enjoy this light and refreshing cold soy milk noodle soup in minutes :D 

  • 100gm dried soybeans, soaked in cold water overnight
  • 12 whole almonds, toasted
  • 1 tbsp toasted sesame seeds
  • 270gm buckwheat soba
  • 1.5 tsp salt or to taste
  • shredded cucumber & cherry tomatoes for garnish

  1. Drain the soybeans you have soaked overnight and put them in a soybean milk maker  together with the almonds and sesame seeds and add in 4 cups water. Prepare accordingly to the instructions of your soybean milk maker.
  2. When the milk is ready, strained the pulp and add in salt to taste. Chill in fridge while preparing the noodles.
  3. Boil water in a large pot and add the noodles. Stir briefly and cook for a few minutes. Drain away hot water and rinse the noodles in cold water.
  4. Place noodle into individual serving bowl and ladle in adequate chilled soybean broth. Garnish with shredded cucumber and tomato and add in some ice cubes if desired.

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts


Gloria said...

Hi, this recipe looks very yummy! :) Can I ask a question? :) If using soya milk from a carton, how much should I use? Because I don't have a soya milk maker... :/

Thank you~ :)

Peng said...

Gloria...depends on your number of serving, give about 1 cup for each serving, so one pack 1L is more than enough :)

Gloria said...

Hi Peng! :) Thank you -- I'm making it for my mum and me so I'll use two cups of soya milk. :)

Thank you! :)

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