Cold Silken Tofu Soy Milk Noodles (Quick Kongguksu) by @le.renard.et.les.raisins

10 min

2 servings

🫘

1

Silken tofu

🥢

2 tbsp

Soy sauce

🧈

1 tbsp

Almond butter

🍎

2

Apple cider vinegar

🫗

1 tbsp

Toasted sesame oil

🧄

1 clove

Garlic

🥛

Soy milk

🧂

Salt

🫙

MSG

⚫

Pepper

🍜

100 g

Soba noodles

🍅

Tomatoes

🥒

Cucumber

🍋

Lime

🌶️

Chili oil

🌱

Sesame seeds

🧊

Ice cubes

  1. Blend
    • Silken tofu
    • Soy sauce
    • Almond butter

    Blend the silken tofu with the soy sauce, almond butter, apple cider vinegar and toasted sesame oil.

  2. Add
    • Garlic
    • Salt

    Add the chopped garlic clove, salt and pepper to the blender.

  3. Add
    • Soy milk
    • Silken tofu
    • Soy sauce

    Add the soy milk and blend everything together.

  4. Step

    Taste and adjust the seasoning if needed.

  5. Pour
    • Soba noodles

    Pour boiling water into a saucepan and add the soba noodles.

  6. Cook
    • Soba noodles

    Cover the saucepan and let the noodles cook in the residual heat.

  7. Pour
    • Silken tofu
    • Soba noodles

    Pour the silken tofu base into a bowl, then add the cooked noodles.

  8. Top
    • Cucumber
    • Tomatoes
    • Ice cubes

    Top with chopped cucumber, cherry tomatoes and ice cubes.

  9. Garnish
    • Chili oil
    • Sesame seeds

    Finish with a drizzle of homemade chili oil and black sesame seeds.

Cold Silken Tofu Soy Milk Noodles (Quick Kongguksu) by @le.renard.et.les.raisins

10 min

2 servings

🫘

1

Silken tofu

🥢

2 tbsp

Soy sauce

🧈

1 tbsp

Almond butter

🍎

2

Apple cider vinegar

🫗

1 tbsp

Toasted sesame oil

🧄

1 clove

Garlic

🥛

Soy milk

🧂

Salt

🫙

MSG

⚫

Pepper

🍜

100 g

Soba noodles

🍅

Tomatoes

🥒

Cucumber

🍋

Lime

🌶️

Chili oil

🌱

Sesame seeds

🧊

Ice cubes

Preparation Steps

  1. Step 1/9

    Blend the silken tofu with the soy sauce, almond butter, apple cider vinegar and toasted sesame oil.

    🫘Silken tofu
    🥢Soy sauce
    🧈Almond butter
    🍎Apple cider vinegar
    🫗Toasted sesame oil

  2. Step 2/9

    Add the chopped garlic clove, salt and pepper to the blender.

    🧄Garlic
    🧂Salt
    ⚫Pepper

  3. Step 3/9

    Add the soy milk and blend everything together.

    🥛Soy milk

  4. Step 4/9

    Taste and adjust the seasoning if needed.

  5. Step 5/9

    Pour boiling water into a saucepan and add the soba noodles.

    🍜Soba noodles
    🍲Saucepan

  6. Step 6/9

    Cover the saucepan and let the noodles cook in the residual heat.

    🍜Soba noodles
    🍲Saucepan

  7. Step 7/9

    Pour the silken tofu base into a bowl, then add the cooked noodles.

    🥣Bowl

  8. Step 8/9

    Top with chopped cucumber, cherry tomatoes and ice cubes.

    🥒Cucumber
    🍅Tomatoes
    🧊Ice cubes
    🥣Bowl
    🔪Knife
    🪵Cutting board

  9. Step 9/9

    Finish with a drizzle of homemade chili oil and black sesame seeds.

    🌶️Chili oil
    🌱Sesame seeds
    🥣Bowl

Composition

Ingredients

Types

Soy Products, Condiments, Nuts, Oils, Vegetables, Spices, Seasonings, Grains, Fruits, Seeds, Other

Ingredients

Silken tofu, Soy sauce, Almond butter, Apple cider vinegar, Toasted sesame oil, Garlic, Soy milk, Salt, MSG, Pepper, Soba noodles, Tomatoes, Cucumber, Lime, Chili oil, Sesame seeds, Ice cubes

Notes

Silken tofu (one block, blended for the cold base), Almond butter (almond or peanut butter), Apple cider vinegar (two bottle-cap measures, dairy-free), Garlic (chopped, mentioned in the voice-over only), Salt (to taste), MSG (mentioned in the caption only, amount not given), Pepper (to taste), Soba noodles (quantity from the caption, noodle type from the voice-over), Tomatoes (chopped and salted, cherry tomatoes per voice-over), Cucumber (chopped and salted, some used for cucumber-lime ice cubes), Lime (juiced for the cucumber ice cubes, voice-over only), Chili oil (a drizzle, homemade), Sesame seeds (black sesame seeds per voice-over), Ice cubes (plain ice cubes and cucumber-lime ice cubes)

Allergens

Soy, Gluten, Tree nuts, Sulphites, Sesame

Dietetics

Dietary regimen

Egg-Free, Vegetarian, Pescatarian

Calories

390 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 46g, Fat: 15g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 3mg, Magnesium: 60mg, Sodium: 900mg, Potassium: 400mg

Vitamins

Vitamin B2 (Riboflavin): 0.2mg, Vitamin B9 (Folate): 40mcg, Vitamin K: 15mcg, Vitamin C: 8mg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

Blender, Saucepan, Bowl, Knife, Cutting board

Appliances

Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Summer, Hot Weather Meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Creamy, Smooth, Chewy, Cold

Flavors

Nutty, Savory, Umami, Garlicky, Tangy, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Blended tofu-soy milk base : 1-2 days (store in an airtight container,keep cold,best consumed the same day for optimal texture), Assembled dish : same day (best eaten immediately after assembling,noodles and toppings do not keep well once combined with the cold broth)