Korean · Lunch
Cold Bean Noodle Soup
Chewy wheat noodles served in a chilled soy milk broth alongside firm tofu, cucumber and toasted sesame seeds. Kongguksu is nutty, savoury and refreshing, finished with a drizzle of sesame oil and eaten cold in warm weather.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
410Calories
26.4gProtein
13.8gFat
48.6gCarbs
5.9gSugar
4.8gFiber
1310mgSodium
0mgChol
2.3gSat Fat
620mgPotassium
220mgCalcium
3.8mgIron
0mcgVitamin B12
3.5mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Cut the tofu into small cubes and cucumber into thin matchsticks; set both aside.
2
Boil
Cook the wheat noodles in salted boiling water over high heat for 3-4 minutes until tender but springy.
3
Chill
Rinse the noodles under cold running water until cool and clear, then whisk salt into the chilled soy milk.
4
Plate
Coil the noodles in a bowl, pour broth around them, top with tofu and cucumber, scatter sesame seeds, drizzle with oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 2 cup480ml unsweetened soy milk, chilled
- 5.2 oz150g dry wheat noodles
- 11 cucumber
- 2 tbsp2 tbsp toasted sesame seeds
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 4-6 ice cubes
