Chill Out With These Cold Soy Noodles From Korea

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Cold Korean Soy Noodles For A Refreshing Treat

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Kongguksu (meaning cold soy noodle soup) are a staple of South Korea in the hot summer months. The combination of soy and cucumber makes for a delicious, light meal. Though usually made from soybeans, this recipe uses tofu for a quick and easy process.

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1 package firm tofu 4 cups water 1 tsp salt 250 gms dried wheat noodles (somyeon) 1 cucumber, thinly sliced 2 tbsp toasted sesame seeds Optional toppings: chopped scallions, sesame oil, kimchi

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Drain and rinse the tofu, then cut it into small cubes. Blend with water and salt until smooth and creamy.

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Chill the mixture for up to an hour. Meanwhile make the noodles and leave them to drain.

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Divide the noodles into bowls. Stir the tofu mixture well and then pour it over the noodles

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Garnish with cucumber slices, toasted sesame seeds, and any other desired toppings such as chopped scallions or a drizzle of sesame oil.

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