Cold Soybean Noodles | 콩국수 (Kongguksu)

I know, I know— ur probs like what? Soy moilk? As a soup? BUT guys u have no idea its SO YUM. Smooth, crisp— you can have it sweet or little salty depending on how u like it No wonder it’s Dad Lee’s favorite! ⁣ ⁣ This recipe is actually a shortcut version of the original, which requires soaking of soy beans (who tf has time for that). But this shortcut recipe is actually quite popular in Korea regardless. ⁣I added miso to give the umami a bump. ⁣ A tip : after straining you can add some water (up to 1/2 cup) to thin the broth. Sometimes the broth may come out thicker than you want. It should be the consistency of regular soy milk.

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Step 1

1. Cut tomatoes and matchstick cucumber for garnish. Cook noodle according to package directions and rinse in cold water immediately after⁣

Step 2

2. Combine tofu, sugar, salt, peanut butter, miso, almond milk, sesame seeds, and almonds (optional) and blend until all smooth and creamy⁣

Step 3

3. Strain the broth, add water until it is the consistency of soy milk ⁣

Step 4

4. Add noodles, top with cucumber and tomato for garnish ⁣

Step 5

5. Add sugar and or salt depending on your taste! ⁣

Step 6

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