AI-generated imageChilled Tofu, Soymilk and Sesame Kongguksu
Two servings of cold Korean soybean noodles using blended silken tofu, unsweetened soymilk, sesame paste, cucumber and fully cooked eggs.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Place two eggs in water, bring to a boil and cook about 10–12 minutes until yolks are fully firm. Cool in cold water, peel and halve; wash hands after handling raw eggs.
- 02
Blend 250 g silken tofu, 400 ml unsweetened soymilk, 30 g white sesame paste, 100 ml cold water and 3 g salt until smooth, about 1–2 minutes. Refrigerate promptly at 4°C or colder.
The broth will not be cooked: use packaged silken tofu intended to be eaten without further cooking and unsweetened ready-to-drink soymilk; keep refrigerated until opening. Do not substitute raw blended soybeans. - 03
Boil 200 g dry somyeon in plenty of water about 3–5 minutes or as package directs. Rinse thoroughly two or three times in cold water, and drain well.
- 04
Wash and julienne 100 g cucumber. Divide noodles and chilled broth into two cold bowls and top each with half the cucumber and **one fully cooked egg** (two halves). Serve cold immediately.
If not eating immediately, store drained noodles and soymilk broth in separate clean sealed containers at 4°C or below and combine just before serving. Discard broth left unrefrigerated for too long.
Helpful source links
Before you cook
Contains soy, sesame, wheat and egg. Check tofu and soymilk dates and keep chilled; fully cook noodles and eggs, chill the broth to 4°C or below and assemble only just before serving. Use only packaged ready-to-eat silken tofu and unsweetened drinking soymilk suitable for consumption without cooking; keep noodles and broth chilled separately until serving.
Allergens: soy (tofu and soymilk), sesame (sesame paste), wheat (somyeon), egg
Image & source credits
AI-generated image.
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