Kongguksu ( 콩국수 ) is a recipe for noodles in cold soy milk soup.
It is a Korean dish that dates back to the 19th century and is still extremely popular today, especially during the hot summer days.
1 portion somyeon (thin wheat noodles)
1 pack tofu firm
1 glass unsweetened soy milk
1 tbsp peanut butter
1 teaspoon salt
1/2 julienned cucumber
2 cherry tomatoes cut in half
1/2 boiled egg
Prepare the dressing by combining tofu, soy milk, salt, peanut butter, sesame seeds in a blender.
Cook the noodles according to the package directions. Drain, cool with cold water and drain again.
Place the noodles in the bowl and pour in the tofu cream. Garnish with julienned cucumber, cherry tomatoes, boiled egg and ice cubes.