Soy Milk Noodle Soup (Kongguksu)
Ingredients: soy beans, water, toasted sesame seeds, pine nuts, salt · 30 min cook time · 520kcal · $7.50
Ingredients
0.5cup soy beans, to taste water, 2tablespoons toasted sesame seeds, 2tablespoons pine nuts, 1.5teaspoons salt, 8ounces somyeon (thin wheat noodles), 5pieces ice cubes, 1piece cucumber
Instructions
1. Wash half a cup of soy beans and soak them in lots of water from five hours to overnight depending on room temperature.
2. Strain the soaked beans and add two cups of water. Cook over medium-high heat for 15 minutes without the lid to prevent boiling over.
3. Turn down the heat to very low, close the lid, and simmer for 5 minutes.
4. Strain the cooked beans and let them cool down.
5. In a blender, combine the cooked beans, about half a cup of the bean cooking water, three cups of cold water, toasted sesame seeds, and pine nuts. Blend until very smooth and creamy.
6. Boil the somyeon noodles in boiling water, stirring so they do not stick together.
7. Mix 1 and a half teaspoons of salt into the prepared soy milk right before serving.
8. Assemble the dish by placing noodles in a bowl, pouring the nutty soy milk over, and garnishing with ice cubes and sliced cucumber. Serve with kimchi.
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