Tofu Kongguksu

Ingredients // 2 servings

Select ingredients as you prepare them.

• Tofu 300 g
• Somen noodles 200 g
• Water 400 g
• Milk (or water) 100 g
• Unsweetened peanut butter 2 tbsp
• Sesame seeds 2 tbsp
• Plain salt (not seasoned salt) 1 tsp
• Salt or sugar (to finish) To taste
• Cucumber and cherry tomatoes (optional) To taste
• Boiled egg (optional) to taste

Steps //

1. 01
   Blend the tofu, 400 g water, 100 g milk, unsweetened peanut butter, sesame seeds and plain salt until smooth. ▶ 0:03 Cooking tip You can replace the milk with 100 g water. Use plain salt rather than seasoned salt.
2. 02
   Taste a spoonful, then refrigerate the soup until cold. Adjust the final seasoning just before serving. ▶ 0:34
3. 03
   Cook the somen in boiling water for four minutes, adding a cup of cold water twice when it rises toward a boil-over. ▶ 0:51
4. 04
   Drain the noodles in a sieve and rub them thoroughly under cold water to remove the surface starch. ▶ 0:59 Cooking tip Starch left on the noodles can cloud the soup.
5. 05
   Squeeze excess water from the noodles, place them in bowls, and pour over the chilled soup. ▶ 1:11
6. 06
   Season with salt or sugar to taste just before eating. Add cucumber strips, cherry tomatoes or a boiled egg if you like. ▶ 1:18 Cooking tip Water and milk retain the gram measurements given in the video. For a vegan bowl, replace the milk with water and omit the egg.