Kong guksu chilled soy milk noodle soup
Kong" means soybean and "guksu" means noodle soup. It’s refreshing and mostly eaten on hot summer days. This is a great dish for people like me who love soy milk and want to do more with it than eat cereal or make protein shakes.
YIELDS
4
Ingredients
- 1 cup dried soybeans
- 4 tablespoons roasted pine nuts
- 2 teaspoons roasted sesame seeds
- 1 small cucumber, julienned for garnish
- 16oz somen noodles
Directions
- Soak one cup of dried soybeans overnight.
- Cover beans with water and bring to a boil. Cook for an additional four minutes.
- Drain the beans and cool them in a cold water bath.
- Remove the skins of the beans by rubbing them between your fingers. Discard the skins.
- In a blender, purée the cooked soybeans, pine nuts, and sesame seeds in three cups of water.
- After puréeing, add additional water to adjust the creaminess of the soup.
- Pass the purée through a fine strainer for a milk-like texture.
- Salt to taste and chill in the refrigerator.
- Bring a pot of water to a boil. Add some noodles and cook for an additional three minutes.
- Drain the noodles and shock them in cold water a few times.
- Place servings of noodles in a bowl and add some ice cubes.
- Gently stir the soy milk and pour it over the noodles.
- Add cucumber garnish and serve. Enjoy!
