Soy Milk Noodle Soup (Kongguksu) by Dapur Sinolin
Here is a noodle dish that is perfect for summer days! Kongguksu is a dish served in savory soy milk.
Preparation time : 1 day
Cooking time : 45 minutes
- ½ cup dried soybeans, washed and soaked in tap water overnight
- 2 tablespoons of toasted sesame seeds
- 2 tablespoons of roasted cashew nuts
- 200 gr thin wheat flour noodles
- ½ teaspoon of salt
- 1 boiled egg, peeled and cut into 4 equal parts
- ½ cup of cucumber, cut in matches
- 1 small tomato, sliced
- 10 to 12 ice cubes,
- 500 ml water
Make soy milk
- Wash the soybeans and add to the medium pan with 2 cups of water. Cook for 15 minutes over medium heat, open. Then cover and simmer for 5 minutes on low heat.
- Remove from the fire. Open, stir, and allow to cool for 10 minutes.
- Transfer the beans and soybean stock from pan (about ½ cup) to the blender. Add 3 cups of cold water, cashews and sesame seeds.
- Blend at high speed for 1 to 2 minutes, until everything is smooth and soft. It may take longer depending on the strength of your blender.
- Transfer soy milk to an airtight container or glass jar and let it cool for 24 hours until you are ready to make a congestion.
- Boil the water in a large pan over medium heat.
- Add noodles and stir with wooden spoons so they don’t stick together. Cook for 2 to 3 minutes. If boiling, stir and open the lid.
- Transfer the noodles to a large filter and rinse them with cold water. Gently rub the noodles between the palms and the filter until it’s cold and not slippery.
- Take soy milk from the refrigerator. Add salt and mix well. You can add more or less salt depending on your taste.
- Pour soy milk over the noodles in each bowl. Place cucumbers, eggs, tomato slices on top of noodles. Add some ice cubes if you want. Serve immediately with some other side dishes.