Last year around this time, I posted a summer noodle dish using soybeans. The recipe was very delicious and refreshing. Today, I will make almost the same dish, but this is a very simple shortcut version. Instead of cooking and blending soybeans, this recipe will blend tofu, some nuts, and milk together. Since tofu is made with soybeans, you will get a similar taste and texture. The nutty, milky soup, along with thin chewy noodles, makes a great dish. It doesn’t take long to make this refreshing summer dish. Try it someday. 🙂
Yield: 4 Servings
Short Korean Lesson
- EuiJa (의자) = Chair
- ChaekSang (책상) = Desk
- 1 Pack Soft Tofu (14 oz)
- 2 Cups Milk
- 3 Tbsp Roasted Unsalted Peanuts (1 oz)
- ¼ Cup Sliced Almonds (1 oz)
- 2 Tbsp Sugar (Optional)
- ½ tsp Salt
- Some Cucumber (Garnish)
- Some Cherry Tomatoes (Garnish)
- Some Black Sesame Seeds (Garnish)
- 8 oz Thin Noodles
- 12 Cups Water
- 1 tsp Salt
Obtain 1 pack of soft tofu. I like soft tofu best for its flavor in this recipe; however, you can use the type you like or have on hand.
Cook the tofu in boiling water for about 30 seconds.
Obtain 3 Tbsp of roasted, unsalted peanuts and ¼ cup of sliced almonds. Depending what you have or what you like, you can use a different kind of nut such as: walnuts, pine nuts, cashews, etc. Just obtain about ½ cup worth of the nuts that you pick. If you use walnuts, soak them in water for sometime and remove the skins
Add the tofu, nuts, and 2 cups of milk in a blender.
Grind for about a minute, or until you have well blended soybean milk.
Pour the soup into a large mixing bowl and add 2 Tbsp of sugar and ½ tsp of salt. Mix until the sugar and salt dissolves. You may want to adjust the sweetness or saltiness. People in my hometown add sugar; however most other areas of Korea do not add sugar. It is up to you.
Cover the container and chill it in the refrigerator for an hour or more before serving.
When it is time to serve this food, julienne some cucumber and cut some cherry tomatoes in half for garnish.
Obtain about 8 oz of thin noodles.
Follow the cooking instructions on the pack of noodles that you have. If you don’t have any instructions: add the thin noodles in about 12 cups of boiling water with 1 tsp of salt and cook them for about 4-5 minutes.
Rinse the cooked noodles in cold water several times and drain.
Put some of the noodles in a serving bowl.
Put some cucumber and tomatoes on top of the noodles.
Pour some of the soup on top of the noodles. If you want extra cold noodles, add some ice.
Sprinkle some black sesame seeds on top for garnish, if you have them.
It is a very colorful and delicious looking dish that you can serve on hot summer days. If you have time to cook this from scratch, please try my original recipe for it. Enjoy.