Soy-milk noodle soup

Soy-milk noodle soup 2017-08-14T16:33:28+00:00

Project Description

In summer people are likely to lose their appetites. This is when cool noodle soup brings new energy to their weary bodies. Tasty and nutritious, this food maintains the practitioners’ health and concentration throughout the heat of the season. This special dish is indispensable, especially for those who are engaged in summer meditation retreats.

  • 1 cup soybeans
  • 226 grams (8 ounces) Jungmyeon (medium size noodles)
  • 5 cherry tomatoes
  • 1/2 cucumber
  • 2 tbsp. salt
  • Water
  1. Wash the soybeans and immediately bring to a boil.
  2. Cool the boiled soybeans down. Put 1 cup of soybeans and 5 cups of water into a blender and blend until the beans are finely ground and become creamy.
  3. Boil water in a large pot and add the noodles. One tip: For kong-guksu, medium size noodles are better than thin noodles.
  4. When the noodles float, add 1 cup of cold water. After they float for a second time, rinse the noodles in running water and drain them.
  5. Put some noodles neatly into a serving bowl and pour the soybean broth over them. Add some ice cubes. (If you make the broth a little thicker, it won’t become watery with the melting ice cubes.)
  6. Garnish with cherry tomatoes and cucumber strips. Season with salt right before serving.