Cold Cucumber Noodle with Soy Milk Soup
This Cucumber Noodles with Soy Milk Soup is a lighter and healthier twist on the traditional Kongguksu.
Servings: 1 serving
Ingredients
- 300 grams Shredded Cucumber
- 250 grams Tofu
- 1/2 cup Water
- 1/2 cup Milk
- 1/2 tbsp Peanut Butter
- 1 tbsp Roasted Peanuts
- 2 tbsp Roasted Sesame Seeds
- 1 tbsp Allulose
- 1/2 tbsp Salt
Instructions
- Shred the cucumber into long strands using a mandolin or julienne peeler. Do not include the seeds.
- Add salt to the cucumber and leave for 5-10 minutes.
- Lightly squeeze, then drain the excess water.
- In a blender, combine tofu, milk, water, roasted peanuts, peanut butter, roasted sesame seeds, allulose or sugar, and salt.
- Blend the mixture all together until smooth and thick.
- Pour the soy milk soup into a bowl, then place the cucumber in the middle.
- Garnish with sesame seeds and sliced cherry tomatoes. Add ice cubes to the soup or serve this chilled, and enjoy.