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
Video Instructions
Main Ingredients
- 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)
Noodle Ingredients
- 8 oz Thin Noodles
- 12 Cups Water
- 1 tsp Salt
Directions
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.
Melisa says
Hi aeri.. Thanks for the recipe. 🙂
Can i use almond milk instead of the regular milk?
Aeri Lee says
yes you can ^^
Dumpling Love says
This is SO COOL! I’m definitely going to try it! I once had soybean noodle in a Korean restaurant so it reminds me of that. Yummy! Thanks for sharing, Aeri!
Sarah says
I made this earlier today for dinner and it was delicious! I used almonds and cashews and the soymilk mixture tasted so good, I had to stop myself drinking it all! Thank you for the great recipe 😀
Frances says
Hi Aeri!
What kind of noodles works best with this recipe? Could I even use American pasta noodles for this? 🙄
Aeri Lee says
hi Frances,
Thin wheat noodles work best.. I think.. you can use angel hair spaghetti noodles also. 🙂
Rebecca says
Hi Aeri
Thanks’ for sharing this recipe, I will totally try it 🙂 I have tasted before from my
neighbor and its delicious.
Chantalle says
Hi Aeri!
Thanks for the shortcut recipe 😀
Can this dish be served hot instead?
Aeri Lee says
hi Chantalle,
We normally eat it as cold..but why not hot ^^ You can try..enjoy !! Thanks
Karen says
Hi Aeri! Thanks for your recipe. It is really hot thèse last few days where I love so I thought about this recipe! I used japanese somen noodle because I cold not find other kind of thin noodle! I do not like milk so I used vegetal milk called “Rice almondns drink”. Now I am waiting for the milky soup to chill! 맛있겠다!
Aeri Lee says
hi Karen,
It was a good choice for the hot weather. ^^ Stay cool for hot summer. 🙂 Thanks for your comment.